Directions

1. PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 450°F.
2. COMBINE blueberries, orange juice, lemon peel, salt, nutmeg and cinnamon in large saucepan. Combine sugar and cornstarch. Stir into blueberry mixture. Cook and stir on medium heat until thickened and clear. Add vanilla and almond extracts. Pour into unbaked pie crust. Dot with butter. Moisten edge with water.
3. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust lightly with beaten egg.
4. BAKE 10 minutes. Reduce oven temperature to 350ºF. Bake 35 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning.