Friday, July 1, 2011

Our FAVORITE Blueberry Pie


Before pie, I'd like to sing the praises of all the working mothers/fathers out there. As well as the praises of all the working bloggers! Or how about the working bloggers with kids?! Whew! Seriously, how do you get it all done? How many hours are in your day? It's gotta be more than 24, 'cause if not, that just means...my time management skills suck! 

I'd love to find time to bake more, experiment more, post more, and explore more. The blogging world has so much to offer, I've already connected with so many talented and creative people. A special thanks to each and every one of you for your individual inspiration.

As for those time management skills...I'm working on it!

Now, lets talk pie!

My five year old was responsible for the planning of our Father's Day agenda...make breakfast, a visit to the fish hatchery, a trip to Maggie Moo's for ice cream, finishing up with a run through the fountains. Sounded good to me! They'd all be tired, and we could just pick up a little something for dinner on the way home.

Not quite!

While rattling off the agenda to daddy over breakfast, she (unbeknownst to me) added steaks on the grill and his favorite blueberry pie for dinner. Whoa!! My day just got busier! 




Another "kitchen drawer" recipe that I've used for years!

Blueberry Crumb Pie
Filling:
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all purpose flour
2 tsp grated lemon zest
1 tbsp lemon juice
5 cups fresh blueberries
Crumb topping:
2/3 cup brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
6 tbsp butter (cubed)

Preheat oven to 375 degrees.Line 9 inch pie plate with pie crust, press into bottom and sides.
  
In large bowl, mix white sugar, flour, lemon zest, and lemon juice. Gently stir in blueberries to coat. Pour blueberry mixture into pie crust.

In medium bowl, stir together brown sugar, oats, flour, and cinnamon. Mix in butter using a fork (or your hands) until crumbly. Spread crumb topping over blueberry mixture.
  
Bake for approximately 40 minutes, or until deep golden brown on top. (I sometimes tent the pie with tin foil for the last few minutes of baking to avoid over-browning) Cool on wire rack.

*Recipe originally found on allrecipes.com


HAVE A HAPPY 4TH OF JULY EVERYONE!!!!
  
Enjoy!

10 comments:

  1. Mmm this blueberry pie looks fantastic and is so perfect for this weekend!! Love it! :)

    ReplyDelete
  2. Alexandra, I'm a huge fan of blueberry pie and I'm loving your take on one with a crumb topping! You have extraordinary skill and a beautiful blog. May you & yours have a terrific July 4 holiday!

    ReplyDelete
  3. No wonder that is a favorite, it looks fabulous!

    ReplyDelete
  4. Your blog is so cute, and I absolutely LOVE the name of it. I have an almost unhealthy obsession with aprons.

    ReplyDelete
  5. Yum! Those blueberries look fabulous! And the pie looks scrumptious ;-) You and your family and friends have a great Fourth of July weekend, too!

    ReplyDelete
  6. Can't get enough of blueberry recipes right now and I'm so impressed with your sweet oat crumb topping on this pie.

    ReplyDelete
  7. mmmm~~ blueberry pies are my favorite and yours look delicious!

    ReplyDelete
  8. This looks so good. My Dad was a huge blueberry guy. I`ll have to make this in honour of my Dad at our next family get together. Thanks for sharing.

    ReplyDelete
  9. I found you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this blueberry crumble pie widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for blueberry crumble pie,thanks!

    ReplyDelete
  10. Don't you just love kids! My son does the same type of thing all the time! Pie sounds wonderful!

    ReplyDelete

Note: Only a member of this blog may post a comment.