Cakes

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Blueberry Pie with Almond Crumble Topping

Difficulty:Easy
Prep Time:30 Minutes
Cook Time:50 Minutes

Ingredients

  • ■   2 oz blueberry extract
  • ■   8 oz almond paste
  • ■   salt

Description

1 refrigerated pie crust 3/4 cup plus 2 tablespoons (or more) sugar 1/4 cup cornstarch 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw) 1 teaspoon blueberry extract 2 tablespoons fresh lemon juice Topping 2/3 cup unbleached all purpose flour 4 ounces almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed) 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 teaspoon salt Whipped cream or ice cream Roll out pie crust on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping. For filling: Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries, extract and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls. For topping: Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature. Serve pie with whipped cream or ice cream. Recipe and photo adapted from epicurious.com

  • 1. Roll out pie crust on floured surface to 12-inch round.
  • 2. Transfer to 9-inch-diameter glass pie dish.
  • 3. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish.
  • 4. Refrigerate while preparing filling and topping.
  • 5. For filling: Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend.
  • 6. Stir in blueberries, extract and lemon juice.
  • 7. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes.
  • 8. Chill filling until cool, about 1 hour.
  • 9. If more sweetness is desired, stir in sugar by tablespoonfuls.
  • 10. For topping: Combine first 4 ingredients in processor; blend until mixture begins to clump together.
  • 11. Transfer to bowl; chill 30 minutes.
  • 12. Position rack in bottom third of oven and preheat to 400°F.
  • 13. Spread blueberry filling evenly in unbaked crust.
  • 14. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes.
  • 15. Transfer pie to rack and cool completely.
  • 16. DO AHEAD Can be made 8 hours ahead.
  • 17. Let stand at room temperature.
  • 18. Serve pie with whipped cream or ice cream.
  • 19. Recipe and photo adapted from epicurious.com

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