The Ultimate Pie Book!

I wanted to learn how to make pies before the holiday season and came across this book:



Every pie that I have made so far has been delicious, these recipes are amazing! Below is one that I made for a friend for her Birthday, and it got rave reviews.

I make the crust by hand, how to make it is also outlined in the book, but purchasing pastry works just as well :).

Blueberry-Pineapple Pina Colada Pie

Filling

3 Cups wild blueberries, canned (drained), frozen (partially thawed), or fresh (picked over for stems)
1 cup canned crushed pineapple, drained
1/3 cup thawed frozen pina colada concentrate
¼ cup sugar
1 ½ tablespoons cornstarch
1 tablespoon light or dark rum (optional)
½ teaspoon coconut or vanilla extract (I used vanilla)
Pinch of salt

Coconut Crumb Topping

¾ cup all –purpose flour
¾ cup sweetened flake coconut
½ cup sugar
¼ teaspoon salt
5 tablespoons cold, unsalted butter, cut into ¼ inch pieces

1. If you purchase a pie crust, make sure you refrigerate for one hour before starting.

Preheat Oven to 400 degrees F.

1. Combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
2. Mix the sugar and cornstarch together in a small bowl, then stir into the fruit.
3. Stir in the rum (if using), vanilla or coconut extract, and salt.
4. Scrape the filling into the chilled pie shell and smooth the top with a spoon
5. Place the pie on the center oven rack and bake for 30 minutes.

Meanwhile….Make the topping!

1. Pour the flour, coconut, sugar, and salt into a food processor and pulse briefly to mix.
2. Scatter the butter over the top and pulse until gravelly crumbs are formed.
3. Dump crumbs into a large bowl and rub between fingers for large, buttery crumbs.
4. Refrigerate until needed.

And finally....

1. Remove the pie from the oven and reduce the temperature to 375 degrees F.
2. Carefully dump the crumbs in the center of the pie, spreading them evenly over the surface with your hands. Tap down lightly.
3. Return the pie to the oven, placing it so that the part that was facing the back of the oven now faces the front. Slide a large foil-lined baking sheet on the rack below to catch any spills.
4. Continue to bake until the juices bubble thickly around the edges, about 30 minutes. If the top starts getting too brown, cover loosely with aluminum foil for the last 15 minutes.
5. Transfer the pie and let cool for at least 1 hour before serving.

Enjoy!