Tuesday, July 30, 2013

Blueberry Crumble Pie

The pie filling is:

6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, do not defrost)
1/2 tsp lemon zest
1 tbls lemon juice
1/4 cup flour
1/2 cup white granulated sugar or other sweetener like honey or maple syrup
1/4 teaspoon allspice

Gently mix the blueberries, sweetener, flour, allspice, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan and crimp the edges with your fingers. Pre-heat the oven to 400°F.

The crumble is:
3/4 cup flour
2/3 cup firmly packed light brown sugar
1/3 cup granulated raw sugar
2 tsp ground cinnamon
1/8 tsp salt
8 tbls (1 stick) cold unsalted butter, cut into 3/4-

inch pieces

Mix the dry ingredients together and cut in the butter with two table knives until a granular, crumble forms. Sprinkle over the top of the filling. Bake for 40 minutes, covered with foil, shiny side down. Uncover and bake for 5 more minutes.

Set out to cool for at least 20 minutes to let the filling gel. Whip heavy cream and sugar. Best served slightly warm!

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