Note that this is an unbaked fruit pie that is made very much like the Fresh Strawberry Pie that I gave you in June. The thickened fruit is combined with the fresh and placed in a baked pie crust that is lined with jam. Your choice in this might be to replace the jam with softened cream cheese. The liquor might be also omitted, but I am certainly going to honor the original recipe. I might also slice some strawberries for the top circle, or layer them thinly on the jam before adding the blueberry mixture

Seaport Mom's Treasured Blueberry Pie

From the: "Hometown Cooking in New England"

3 cups blueberries, divided
1 1/2 cups sugar
3/4 cup water
3/4 cup Chambord or raspberry liqueur
3 tablespoons cornstarch combined with 2 tablespoons water
1/3 cup raspberry preserves
9" baked piecrust
Whipped cream
1 tablespoon 10x sugar

Put 1 1/2 cups of the blueberries, the sugar and the water in a saucepan and bring to a boil. Add the Chambord and the combined cornstarch and water. Cook over medium heat stirring gently for 2-3 minutes or until thick and clear.

Remove the pan from the heat and cool for l5 minutes. Fold in the remaining 1 1/2 cups berries.

Spread the preserves evenly over the piecrust and pour in the blueberry mixture. Chill for several hours. Before serving, top with a circle or dollop of the cream which has been whipped and combined with the 10x sugar.

And another combination:

Olde English Trifle

The dictionary defines: "Trifle" as "something of little or no importance" or "a medium hard pewter" or "a sponge cake layered with custard and fruit"

The Silver Palate Good Times Cookbook has an updated version that is wonderful. It uses Sara Lee pound cake instead of a sponge cake. Be sure you use seedless jam.

1 Sara Lee pound cake (10 3/4 ounces), thawed
1/2 cup seedless raspberry jam
1 cup coarsely broken amaretti
1 cup Marsala
3 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
3 egg yolks
2 1/2 cups milk
1 teaspoon vanilla extract
2 cups whipping cream, cold
3 tablespoons confectioners' sugar
1/2 teaspoon almond extract
1 cup toasted sliced almonds
Candied red cherries or fresh strawberries (garnish)

Cut the cake into 1/4 inch slices and spread out flat on a surface to dry for several hours. Spread a thin layer of the jam on half the cake slices. Top with the remaining cake slices. Cut the cake sandwiches into 1-inch cubes and scatter in a large glass bowl.

Add the amaretti crumbs and toss together. Sprinkle with the Marsala and toss to coat.

Whisk the granulated sugar, cornstarch and egg yolks together in a saucepan. Whisk in the milk in a thin, steady stream. Cook, stirring constantly, over medium heat until thickened to the consistency of a custard. Remove from heat and whisk in the vanilla. Let cool completely

Pour the cooled custard over the cake mixture

Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners' sugar and almond extract and continue beating until stiff. Pipe the flavored cream over the top of the trifle using a pastry bag or spoon it over decoratively. Scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days.

Spoon the trifle into glass bowls and garnish with cherries or strawberries. 8-10 portions