Recipes – Desserts: Wild Blueberry Pie with Almond Crumble Topping

Posted on Apr 17, 2012 in Desserts, Recipes

Wild Blueberry Pie with Almond Crumble Topping
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Filling
  • ¾ cup plus 2 tablespoons (or more) sugar
  • ¼ cup cornstarch
  • 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
  • 2 tablespoons fresh lemon juice
  • Topping
  • ⅔ cup unbleached all purpose flour
  • 4 ounces marzipan or almond paste, broken into ⅓-inch pieces (about ¾ cup loosely packed)
  • ¼ cup (1/2 stick) chilled unsalted butter, cut into ½-inch cubes
  • ½ teaspoon salt
Instructions
  1. Roll out pie crust disk on floured surface to 12-inch round.
  2. Transfer to 9-inch-diameterglass pie dish.
  3. Turn crust edges under and crimp decoratively, forming crust edge ¼ inch above sides of pie dish.
  4. Refrigerate while preparing filling and topping.
  5. For filling:
  6. Whisk ¾ cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend.
  7. Stir in blueberries and lemon juice.
  8. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes.
  9. Chill filling until cool, about 1 hour.
  10. If more sweetness is desired, stir in sugar by tablespoonfuls.
  11. For topping:
  12. Combine first 4 ingredients in processor; blend until mixture begins to clump together.
  13. Transfer to bowl; chill 30 minutes.
  14. Position rack in bottom third of oven and preheat to 400°F.
  15. Spread blueberry filling evenly in unbaked crust.
  16. Sprinkle topping evenly over.
  17. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes.
  18. Transfer pie to rack and cool completely.