No bottom crust for this pie, which has an orange-scented fresh blueberry filling, spiced with nutmeg and cardamom, and a top crust sprinkled with sesame seeds.

Open Sesame Blueberry Pie

1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1 tablespoon grated orange peel
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 tablespoon orange juice
6 cups blueberries
2 tablespoons butter
Pastry for 1 (9-inch) single-crust pie
1 tablespoon milk
1/4 cup sesame seed

1. In a large bowl, combine brown sugar, cornstarch, orange peel, nutmeg, cardamom, and orange juice. Add blueberries; toss well. Set aside.
2. Pour the blueberry mixture into an a 9-inch deep dish pie plate. Dot with butter. Top with pastry dough and flute the edges. Make slits in the pastry for steam to escape then brush with milk. Sprinkle with sesame seed.
3. Bake in a preheated 425°F (220°C) oven for 40 minutes, or until the crust is browned and juice begins to bubble through the slits.

Makes 8 servings.