I love to discover how a classic dish is being re-interpreted in different parts of the world and even in different areas of my country. This crustless blueberry pie is an adaptation of a recipe I tasted while traveling to the lovely Transylvanian city of Sibiu. The local name of the pie is Lichiu, and it is actually a semolina fruit cake combined with a leavened layer of dough.
My version is a very easy semolina crustless pie, to which I added a lot of blueberries that were too ripe to be eaten or frozen. The result was a light combo, which reminded me of the milk semolina desserts my mother used to make in our childhood. New experiences layered over old memories.
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