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Blueberry and Pecan Crunch Pie

Author/Submitted by: RUTH BURKHAR
Servings: 8
Categories: Desserts / Fruits / Pies & Pastries

    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

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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