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Ингредиенты
- pastry for 12" pastry shell
- 1/2 c. lb.-cake crumbs filling
- 1 c. sugar
- 3 Tbsp. cornstarch
- 1/2 tsp grated fresh gingerroot
- 1 Tbsp. grnd cinnamon
- 1/4 tsp grnd nutmeg
- 3 pt fresh blueberries about
- 1 x orange juice & grated zest
- 1 x lemon juice & grated zest pecan crunch topping
- 1 c. pecans minced
- 1 c. all-purpose flour
- 3/4 c. sugar
- 1 Tbsp. grnd cinnamon
- 1 c. unsalted butter in whipped cream garnish
Инструкции
- To make pastry shell: Preheat oven to 375 . Roll out pastry to 16" circle. Line bottom and sides of 9x2-3/4" springform pan with pastry.
- Trim pastry just slightly higher than top edge of pan, then turn it under and press on top edge. Sprinkle cake crumbs in bottom of pastry shell. Set aside.
- To make Blueberry Filling: In small bowl, combine 1 c. sugar, cornstarch, gingerroot, 1 Tbsp. cinnamon, and nutmeg. Mix well. Set aside. In large bowl, combine blueberries and juice and zest from orange and lemon, mixing gently. Mix in sugar mix. Pour into pastry shell. Set pan on a baking sheet. Bake at 375 for 15 min.
- To make Crunch Topping: While pie is baking, combine pecans, flour, 3/4 c. sugar, and 1 Tbsp. cinnamon in medium bowl. Mix well. With a pastry blender or possibly 2 knives, cut in butter till mix resembles small peas. After pie has baked 15 min, sprinkle topping on warm pie.
- Reduce oven temperature to 350 . Bake pie for 60 min. If topping begins to overbrown during baking, cover loosely with foil. Cold on rack for 6-8 hrs. (Filling will settle during cooling.) Pipe a high ruffle of whipped cream around top edge of pie to garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 8 servings | |
| Calories 584 | |
| Calories from Fat 263 | 45% |
| Total Fat 30.11g | 38% |
| Saturated Fat 15.43g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 34mg | 1% |
| Potassium 184mg | 5% |
| Total Carbs 79.56g | 21% |
| Dietary Fiber 4.8g | 16% |
| Sugars 55.72g | 37% |
| Protein 4.31g | 7% |
