2 egg whites
1/3 cup water
1/4 teaspoon orange zest
1 tablespoon lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon orange zest (optional)
1/8 cup honey
1/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 cup blueberries, rinsed and drained
2 teaspoons lemon juice
5 cups fresh blueberries
1 cup crushed pineapple, drained and flaked
Preheat oven to 350 degrees F (175 degrees C). Stir together egg whites and water. Add orange zest, lemon juice and lemon zest. Stir gently until well blended. Fold in (optional) lemon zest, orange and orange zest.
Spread filling into a 5x12 inch serving pan. Place orange filling under crust. Brush sides of pie with lemon juice, spread with butter or margarine to thoroughly coat. Sprinkle top with blueberries. Top and bottom crust with blueberry mixture.
To make blueberry Lemonade: Put blueberries in a cool, dark place. Cover the top of each blueberry with waxed paper.
Pour blueberry mixture over orange filling. Sprinkle crushed pineapple on top of pie. Roll up blueberries to serve. Drizzle with slivered almonds and cocktail sauce.
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