Blueberry Pie With Sweet Almond Crust Recipes

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BLUEBERRY PIE WITH SWEET ALMOND CRUST



Blueberry Pie With Sweet Almond Crust 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!

Provided by spicyperspective

Categories     Pie

Time 1h45m

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!

BLUEBERRY PIE WITH FLAX AND ALMONDS



Blueberry Pie with Flax and Almonds image

In this tasty pie, ground flax seed, almonds, yogurt, and honey add flavor and replace some of the sugar and butter of typical sour-cream blueberry pie recipes.

Provided by Hungry yet?

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

1 cup graham cracker crumbs
¾ cup flax seed meal
¾ cup finely ground almonds (almond meal)
¼ cup melted butter
½ cup sour cream
½ cup plain non-fat yogurt
¼ cup rolled oats, ground into flour
¼ cup white sugar
¼ cup honey
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg
4 cups fresh blueberries
2 tablespoons honey

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
  • Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
  • To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
  • Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
  • Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 47.6 g, Cholesterol 45.7 mg, Fat 23.6 g, Fiber 7.1 g, Protein 9.1 g, SaturatedFat 7.1 g, Sodium 209 mg, Sugar 31.9 g

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie 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 Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

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, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

BLUEBERRY PIE WITH ALMOND CRUMB TOPPING



Blueberry Pie with Almond Crumb Topping image

The crumbly cinnamon and almond topping gives this blueberry pie a sweet and crunchy crown. Serve warm with a scoop of vanilla ice cream for a scrumptious dessert that will make you nostalgic for the good old days. Although you'll need only 1 crust for this pie, I'd advise against cutting the piecrust recipe in half since it will make it difficult to handle. Instead, freeze the extra pie dough. You'll be halfway done the next time your urge for pie comes up. Make this pie vegan by using butter substitute in the topping and crust.

Yield serves 12

Number Of Ingredients 11

1 No-Fail Piecrust, unbaked (page 77)
6 cups fresh blueberries, or frozen blueberries thawed and drained
1/2 cup light agave nectar
Juice of 1 lemon
1/4 cup arrowroot powder
1 cup sprouted spelt flour or whole wheat pastry flour
1/3 cup almond flour (blanched almond meal)
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
5 tablespoons unsalted butter or nonhydrogenated butter substitute
1/3 cup light agave nectar

Steps:

  • Preheat the oven to 350°F.
  • Mix all the filling ingredients together in a bowl and pour into the unbaked piecrust.
  • In a separate bowl, mix the topping ingredients with your fingers until blended. Crumble over the pie filling. Place the pie in the oven with a baking sheet on the rack below to catch any juices that spill. Bake for 40 to 50 minutes, until the crumb topping is golden and the filling is bubbly.

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  • In a food processor, add the flour, ground almonds, sugar, and salt. Pulse a few times to mix. Add the cold butter and shortening cubes and pulse until the mixture resembles peas.
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