Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 x 9-inch Pastry Pie Shell
- 1 quart Blueberries, (4 c.)
- 3/4 c. Granulated Sugar
- 1 1/2 Tbsp. Lemon Juice
- 2 Tbsp. Quick-cooking Tapioca
- 1/4 tsp Salt
- 6 Tbsp. Butter
- 1 c. Fine Cake Crumbs
- 3/4 tsp Cinnamon
Direcciones
- At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is from Recipe-a-Day member R.R. at AOL.
- Today's recipe is a delicious fruit pie which will make a fantastic finish to any meal you prepare. Because fresh blueberries are not in season at the moment, the Kitchen Staff used frzn blueberries to prepare today's recipe. We simply thawed and rinsed the fruit. As a precaution against producing a runny pie, we crushed the fruit slightly and let it drain for a bit to remove any excess moisture. If you need to use frzn blueberries to prepare today's recipe, we recommend you do the same.
- recipe this month. We wish we could publish them all!
- Pre-heat the oven to 400-F degrees and prepare a 9-inch pie pastry in a pie tin, making sure to trim any excess pastry and then to crimp the edges. (If you prefer to prepare your own pie pastry from
- Rinse the blueberries and drain well. In a large mixing bowl, combine blueberries, sugar, lemon juice, tapioca, and salt. Blend well.
- Spread the blueberry pie filling in the pastry shell.
- To prepare the streusel topping, heat the butter in a skillet over medium heat. Add in the cake crumbs and brown lightly. Add in the cinnamon, then sprinkle the streusel proportionately over the top of the blueberry pie.
- Bake the pie for 10 min at 400-F degrees, then reduce heat to 375-F degrees and bake for 35 min longer. Let cold on a baking rack. Slice to serve.
- used a c. of plain lb. cake pcs which we "crumbed" while browning the cake in butter. The blueberry pie turned out delicious!
- However, you may use any type of plain cake pcs to prepare today's recipe.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 108 | 33% |
| Total Fat 12.3g | 15% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 329mg | 14% |
| Potassium 86mg | 2% |
| Total Carbs 54.59g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 25.89g | 17% |
| Protein 1.94g | 3% |
