Don't get me wrong. I LOVE pumpkin pie. I eat it anytime of year and love anything that is flavored like it. If there are any pie left overs following Thanksgiving you better believe that's my breakfast the next morning (pumpkins are technically fruit, right?). We like pie so much that we had it at our wedding instead of cake. Got it? We're pie people. At one of the churches we were privileged to help at a few years back they had a fun tradition that happened after their Thanksgiving worship. A pie eating extravaganza! Each family brought pies and everyone dug in. THIS. WAS. AWESOME. Since it was Thanksgiving I knew there would be a lot of pumpkin, apple and pecan pies. All of those flavors are good but I wanted to find a more unique recipe for variety and came across this gem here. I like to call it Wild Blueberry Almond Pie.
Back to the pie eating extravaganza... I should've made several of these pies because by the time I made it through the line it was gone! I didn't even get the chance to taste it! Others were looking around to find out who had made the pie and once they found me shared that it was their favorite of the night. Now I'm not telling you this story so you think I'm some amazing baking pie queen... nope! This recipe is so easy that anyone can do it. It's simply the ingredients complimenting one another just right. So, without further ado! Here are the ingredients and a few changes from the original recipe.
- Pre-made Pie Crust
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup ground raw almonds (to soak in the extra juice that comes from the blueberries)
- 2 teaspoon ground cinnamon
- 1 teaspoon pure almond flavoring
- 4 cups mini wild blueberries (can be found in frozen section - make sure fruit is thawed and strained of extra juice)
- Zest (rind) of 1 large lemon, coarsely grated (don't skip! This flavor is essential!)
- Sugar (for sprinkling on top of pie)
- Preheat oven to 400 degrees F
- Add a couple of handfuls of raw almonds into food processor and chop until coarsely ground
- In a large bowl blend sugar, flour, ground almonds, cinnamon, and almond flavoring. Add blueberries and lemon zest and blend until sugar is well mixed.
- Lay the bottom pie crust in pan tugging slightly at the ends to lengthen just a bit.
- Pour the blueberry mixture evenly over the bottom pie crust
- Top with the second crust and pinch the two crust together to form a seal.
- Cut slits into the top crust to vent while cooking (be creative and come up with an even more fun design - like a leaf! or turkey!)
- Line the outside crust with aluminum foil to avoid burning the crust.
- Cook for about 30-40 minutes or until the blueberries begin to bubble from the slits. Remove pie from oven.
- Remove the foil from the crust and sprinkle top crust with some sugar
- Move the pie to the top rack of the oven and watch it closely with the broiler on (maybe only need 30-45 seconds). This makes the top crust have that nice brown toasted look. yum!
- DO NOT leave the pie unattended with the broiler on - I accidentally did this once for a little one's potty emergency and my pie top was burned bad! I think I cried a little bit.
- Remove pie from oven and let pie cool completely before serving.
Click HERE to print the recipe!
How about you? Are you a cake or a pie person?