BLUEBERRY ALMOND PIE RECIPES

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BLUEBERRY PIE WITH SWEET ALMOND CRUST RECIPE - FOOD.COM



Blueberry Pie With Sweet Almond Crust Recipe - Food.com image

This particular blueberry pie is a classic rendition. I like to keep such nostalgic dishes fairly straight forward. The only artist license I took was with the crust. I tweaked my favorite pie crust recipe by incorporating ground almonds and amaretto! The almonds create a slightly more brittle, but exquisitely flaky crust and the amaretto deepens the sweet, nutty flavor. It was a superb crust, if I do say so myself!

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 1 hours

Yield 6-10 serving(s)

Number Of Ingredients 16

1/2 cup ground raw almonds
2 1/4 all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons unsalted butter, chilled and cut into cubes
7 tablespoons shortening, chilled and cut into cubes
2 tablespoons Amaretto
2 -3 tablespoons cold milk
6 cups blueberries
1/2 cup flour
1/2 teaspoon cinnamon
3/4 cup sugar
1 orange, zest of
1 tablespoon orange juice
2 tablespoons butter, cut into cubes
1 egg

Steps:

  • Ground the almonds in the food processor until fine.
  • Add the flour, salt, and sugar. Pulse a few times to mix. Add the COLD butter and shortening cubes and pulse until the mixture resembles peas.
  • Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap.
  • Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
  • Meanwhile, mix the blueberries with the following 5 ingredients and set aside.
  • Preheat the oven to 425 degrees F. Move to racks to a lower and middle position.
  • Flour a work surface and roll out one disk of dough in a 12 inch circle. Fold the dough over the rolling pin to transfer it to a 9 inch pie pan. Repair any cracks.
  • Crimp or pinch the edges.
  • Roll out the second disk of dough and cut out shapes with a floured cookie cutter.
  • Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
  • Place the pie on the lower rack and bake for 15 minutes. Lower the heat to 375 degrees F, and move the pie up to the middle rack. Bake another 35-45 minutes—until the crust is golden brown and the blueberry filling in bubbling. If the pie crust browns too quickly, cover it with foil.
  • Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours!

Nutrition Facts : Calories 690.1, FatContent 49.4, SaturatedFatContent 21.6, CholesterolContent 103, SodiumContent 479.8, CarbohydrateContent 61.8, FiberContent 5.2, SugarContent 44.7, ProteinContent 6.1

MYSTERY INGREDIENT WILD BLUEBERRY PIE RECIPE | ALLRECIPES



Mystery Ingredient Wild Blueberry Pie Recipe | Allrecipes image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts    Pies    Fruit Pies    Blueberry Pie Recipes

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 9-inch pie

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, CarbohydrateContent 49.3 g, CholesterolContent 15.4 mg, FatContent 21.1 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 7.4 g, SodiumContent 276.4 mg, SugarContent 21.7 g

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