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💜 Blueberry Crumble Pie 🥧

    ✔ INGREDIENTS:

    🔸1 unbaked 9-inch deep dish pie crust, well chilled before filling

    Blueberry filling:

    🔸2/3 cup granulated sugar

    🔸2 1/2 tablespoons cornstarch

    🔸1 teaspoon lemon zest, about 1 lemon

    🔸2 tablespoons fresh lemon juice

    🔸5 cups fresh blueberries, rinsed and dried

    🔸1/2 of a small apple, peeled and cored, then grated

    Crumble topping:

    🔸2/3 cup unbleached all-purpose flour

    🔸1/3 cup light brown sugar

    🔸1/3 cup cold butter cut into chunks

    🔸1 tablespoon granulated sugar


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    ✔ INSTRUCTIONS:

    🔹Preheat the oven to 375 degrees. Line a baking sheet with foil and place in the oven to preheat as well. Remove the unbaked, prepared 9-inch deep dish pie crust from the refrigerator.

    🔹Line the pie crust / pie plate with parchment paper and add pie weights or dried beans. Bake the crust for about 20 minutes.

    🔹Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.

    🔹Remove from the oven and set aside to cool while preparing the filling.

    Prepare the filling:

    🔹Whisk together the sugar, cornstarch and lemon zest. Place the clean, dry blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat.

    🔹Set aside until the berries start to release their juices – 20-30 minutes, while preparing the topping.

    Prepare the topping:

    🔹In the bowl of the food processor, combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until ready to use.

    🔹To assemble the pie, pour the blueberry mixture into the blind baked pie crust. Top with the crumble mixture spreading evenly.

    🔹Bake on the foil lined baking sheet at 375 degrees for 1 hour. After 30 minutes, cover the pie with foil if starts to brown too quickly.

    🔹Once the filling bubbles and the pie is golden brown, remove from the oven and allow to cool to room temperature.

    🔹Store leftovers in the refrigerator.

    Notes:

    🔹The apple helps thicken the filling so it stays together when sliced.

    Thanks to savingdessert

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