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Blueberry and Pecan Crunch Pie
Author/Submitted by:
RUTH BURKHAR
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
pastry for 12" pastry shell 1/2
cup
pound cake,
crumbled
----blueberry filling----
1
cup
sugar 3
tablespoons
cornstarch 1/2
teaspoon
grated ginger root 1
tablespoon
ground cinnamon 1/4
teaspoon
ground nutmeg 1
cup
fresh blueberries,
about
1
orange,
juice & grated zest
1
lemon,
juice & grated zest
----pecan crunch topping----
1
cup
pecans,
chopped
1
cup
all-purpose flour 3/4
cup
sugar 1
tablespoon
ground cinnamon 1
cup
unsalted butter,
in pieces
whipped cream,
garnish
Directions:
1.
To make pastry shell: Preheat oven to 375F. Roll out pastry to 16" circle. Line bottom and sides of 9x2-3/4" springform pan with pastry. Trim pastry just slightly higher than top edge of pan, then turn it under and press on top edge. Sprinkle cake crumbs in bottom of pastry shell. Set aside.
2.
To make Blueberry Filling: In small bowl, combine 1 cup sugar, cornstarch, gingerroot, 1 tablespoon cinnamon, and nutmeg. Mix well. Set aside. In large bowl, combine blueberries and juice and zest from orange and lemon, mixing gently. Fold in sugar mixture. Pour into pastry shell. Set pan on a baking sheet. Bake at 375F for 15 minutes.
3.
To make Crunch Topping: While pie is baking, combine pecans, flour, 3/4 cup sugar, and 1 tablespoon cinnamon in medium bowl. Mix well. With a pastry blender or 2 knives, cut in butter until mixture resembles small peas. After pie has baked 15 minutes, sprinkle topping on hot pie. Reduce oven temperature to 350~. Bake pie for 60 minutes. If topping begins to overbrown during baking, cover loosely with foil. Cool on rack for 6-8 hours. (Filling will settle during cooling.) Pipe a high
ruffle of whipped cream around top edge of pie to garnish.
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