Dis is a delightful dish. It is so easy to fix,
I garontee!
| Filling: | Crust: |
| 1 cup (2 sticks) margarine or butter | ½ cup (1stick) margarine or butter, softened |
| 1 cup sugar | ¾ cup sugar |
| ¼ cup all-purpose flour | 3 cups all-purpose flour |
| ½ teaspoon salt | 1 tablespoon baking powder |
| 6 cups fresh blueberries, picked over for stems | ½ teaspoon salt |
| 1 cup brandy | 1 cup pineapple juice |
| 1 tablespoon peanut butter melted in 1 cup boiling water |
Preheat the oven to 350 degrees. To make the filling, melt the margarine in a large saucepan over a medium fire. Stir in the sugar, flour, and salt and mix well. Add the blueberries and brandy, mix well, and heat thoroughly, about 5 minutes. Pour into a buttered deep 9x12-inch baking or casserole dish and set aside.
To prepare the crust, cream the margarine with the sugar
in a medium-size mixing bowl. Add the flour, baking powder, and salt,
then add the juice and melted peanut butter and mix well. Pour the batter
over the blueberry mixture and bake until golden brown, about 1 hour.