Fruit Pie
John Barricelli bakes a pie with juicy blueberries and a crumbly topping.
Fruit Pie with Crumb Topping
- Comments()
Everyday Food, July/August 2003
- Prep Time 15 minutes
- Total Time 1 hour 45 minutes
- Yield Serves 8
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Ingredients
- 5 cups blueberries
- 3/4 to 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/2 Crumb Topping
- Easy Pie Crust
Directions
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Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
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Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.
I just made this pie for my family's 4th of July celebration and it was a big hit! I used the Pate Brisee recipe, made it the night before, let it cool over night, and served it with homemade vanilla ice cream. I can't wait to make another one with the extra pie crust and crumb topping I have in the freezer. So yummy!
i made this pie for the 3rd or 4th time for fathers day this past weekend and my family LOVED it. I make the whole crumb topping and use every last bit, and use fresh jersey blueberries (the BEST blueberries in the world). i don't cool it the whole way but serve it a touch warm with some vanilla ice cream. pure perfection, absolutely delicious. it was gone in a matter of minutes.
I looked up the crumb topping recipe and the whole thing makes about 2 cups so you use 1 cup with this recipe.
just a note - you don't use 1/2 cup of the crumb topping. You need to use 1/2 of the recipe. I haven't made this one yet but I'm sure it makes more than 1/2 cup
Add about 1 tablespoon of cornstarch to the filling so that the liqiud will thicken.
just one more comment...this pie was a bit watery...i haven't made a ton of fruit pies..the crust was great and it looked great, but once served it had a very loose consistency..but tasted great!
this was a great summer pie. I used all 5 cups of blueberries..they reduced quite a bit. Also, 1/2 cup of the crumb topping wasn't enough. i followed the recipe and the crumb topping looks scarce, not like the photo shown. Next time I might use 1 full cup as the recipe for crumb topping yielded 2 cups
I loved this recipe and so did my family. I just wanted to note that instead of 5 cups of blueberries I used 4 instead, and still the pie was bursting with fruit.
Delicious!