Blueberry And Pecan Crunch Pie

Recipe Ingredients

1/2		Pie dough - (bottom crust only)
2		Huckleberries
1 cup	198g / 7oz	Granulated sugar
3 tablespoons	45ml	Cornstarch
1/2 teaspoon	2.5ml	Grated fresh ginger root
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
		Juice and the grated zest of 1 orange
		Juice and grated zest of 1 lemon
1/2 cup	73g / 2.6oz	Day-old pound cake crumbs
1/2 cup	73g / 2.6oz	Chopped pecans
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	99g / 3.5oz	Granulated sugar
3 teaspoons	15ml	Ground cinnamon
1		Unsalted butter - (8 tablespoons)

Recipe Instructions

Preheat the oven to 375F.

Roll the pie dough out to the size and shape of a 10-inch pie tin. Lay the dough into the pan and prick the bottom with the tines of a fork. Place a sheet of waxed pa per over the pie dough and weigh it down with pie dough weights or clean dry beans, and blind bake in the preheated oven for 8 minutes. Remove from the oven and cool thoroughly.

Combine the berries, sugar, cornstarch, spices, citrus juice and zest in a bowl and mix well. Sprinkle the cake crumbs on the bottom of the pre-baked pie crust. Fill the pie shell with the berry mixture and bake at 375F for 15 minutes.

While the pie is baking, combine the dry ingredients for the pecan crunch. Cut the butter into little cubes, add to the dry mixture and, with the palms of your hands, rub together to form large nuggets as big as peanuts, no larger than walnuts.

After the pie has baked for 15 minutes, sprinkle the crunch all over the top, reduce the oven heat to 350Fand bake an additional 45 minutes. If the crunch begins to darken too quickly, cover with aluminum foil. Cool the pie for at least an 2 hours before serving.

Source:
Michael Lomonaco

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.