Blueberry Pie with Almond Oat Topping
Ingredients
- Topping:
- 1 lemon
- 1 cup light brown sugar
- 1 cup oats
- 1 cup flour
- 1/2 teaspoon each, cinnamon and salt
- 1-7oz box Odense Almond Paste
- 1/2 cup butter, chilled
- Filling:
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon each, cinnamon and salt
- 3 pints blueberries, stemmed and washed
- 1-9 inch uncooked pie shell, frozen or homemade
When summer blueberries are plentiful and inexpensive, this is the ideal pie to make. The combination of Almond Paste, oats, and lemon superbly compliments the sweetness of the filling, adding texture and eye appeal.
Time
20 minutes to assemble (with pre-made crust)
50 minutes to bake
Total time: 70 minutes
50 minutes to bake
Total time: 70 minutes
Yield
1 – 9 inch pie
Directions
- For Topping:
- Preheat oven to 400°F. Adjust oven rack to lowest position in oven. Grate lemon, being careful not to get the pith (white of skin), and reserve 2 teaspoons zest. Squeeze lemon and measure out 1 tablespoon juice. Reserve for filling.
- In a medium sized bowl combine: lemon zest, brown sugar, oats, flour, cinnamon and salt. Using the large hole side of a box grater, grate in Almond Paste and butter. Mix with fingers until the texture of crumbs, and set aside. Note: This amount will cover 2 pies. Freeze the unused portion for another pie. It goes equally well with apple or peach pies.
- For Filling:
- In a medium sized bowl mix sugar, cornstarch, cinnamon and salt until combined. Add blueberries and reserved lemon juice. Mix until well combined and pour into pie shell.
- Top with 1/2 almond-oat mixture and bake for 20 minutes. Reduce heat to 350°F and bake 30 minutes more, or until juices bubble up. If top is browning too quickly, cover with tented foil so crust stays crispy.