Blueberry And Pecan Crunch Pie Food

BLUEBERRY-PECAN STREUSEL PIE

Steps:

• Heat oven to 400°F. Place cookie sheet in oven.
• In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
• Bake on cookie sheet 55 to 60 minutes or until topping is bubbly and crust edges are light golden brown. Cover crust edges with strips of foil last 20 minutes to prevent excessive browning.
• In small bowl, mix Topping ingredients with fork until crumbly.
• Remove pie from oven. Sprinkle topping evenly over filling. Cover edges of crust with foil strips. Return to cookie sheet.
• Bake 15 to 20 minutes or until topping is golden brown. Cool completely, about 3 hours.

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

TRUE BLUE CUSTARD CRUNCH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
• Bake in the preheated oven for 25 minutes.
• While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
• Bake until the topping is golden brown, about 15 additional minutes.

BLUEBERRY AND PECAN CRUNCH PIE

Steps:

• Preheat oven to 375. Line pie tin with crust. Sprinkle cake crumb into pie crust.
• In small bowl, combine sugar, cornstarch, ginger root, cinnamon, and nutmeg. Mix well; set aside.
• In a large bowl, combine blueberries, juice, and zest (go light on zest). Mix gently and fold into sugar mixture. Pour into shell. Set pan on baking sheet. Bake at 375 for 15 minutes.
• While pie is baking, combine first five topping ingredients. Cut in butter until mixture resembles small peas. After pie has baked 15 minutes, sprinkle topping on hot pie. Reduce oven to 350 and continue baking for 60 minutes. If topping over browns, cover loosely. Cool 6 to 8 hours.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

BLUEBERRY-PEACH PIE WITH PECAN CRUMB TOPPING

Steps:

• Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
• In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
• In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
• Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
• Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
• Sprinkle the milk over the mixture and pulse again briefly.
• Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
• Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch any drips.
• Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
• If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
• Transfer pie to a wire rack; let cook for at least 2 hours before serving.

BLUEBERRY BANANA MUFFINS WITH A PECAN CRUNCH

Steps:

• Preheat oven to 400 and spray 12 muffin cups with non-stick spray.
• Place the banana in a small mixing bowl and mash with a fork. You should have 1/2 cup mashed banana. Stir in the yogurt, egg and vanilla just until combined. Set aside.
• Place the muffin mix in a large mixing bowl and make a well in the center. Pour the yogurt mixture into the well and stir just until combined.
• Pour the blueberries that come with the muffin mix into a strainer, rinse under cold water and drain well. Fold them into the batter until just combined. The batter will still be a little bit lumpy.
• Spoon 1/3 cup batter into each prepared muffin cup, filling it 3/4 full. Set aside.
• To make the topping, place the pecans, brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly.
• With your hands, sprinkle a heaping teaspoon of the topping on each muffin. Place the pan in the oven.
• Bake the muffins until the pecan topping is deep golden and the muffins just spring back when lightly pressed with your finger, about 20 to 23 minutes.
• Cool on a wire rack for 5 minutes before removing from pans. Cool 15 minutes more before serving.

BLUEBERRY PECAN CRUNCH CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
• In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
• Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.