ALMOND CRUNCH BLUEBERRY PIE

Almond Crunch Blueberry Pie image

Everyone loves blueberry pie...and this one features grated lemon zest and tangerine peel in the crust and the filling for a refreshing citrus twist! On top, a tasty mixture of chopped almonds, butter, sugar, flour and cinnamon - altogether divine!!

Provided by Chef mariajane

Categories Pie

Time 1h10m

Yield 1 9-inch pie

Number Of Ingredients 19

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons lemon peel, grated
1 1/2 teaspoons tangerine peel or 1 1/2 teaspoons orange peel, grated
1/4 cup Crisco shortening
1/4 cup butter, cut into small pieces
1/4 cup ice water (or more if needed)
4 cups blueberries (fresh or frozen)
3/4 cup granulated sugar
1/3-1/2 cup all-purpose flour (use smaller quantity of flour for fresh blueberries, and larger for frozen)
1 pinch salt
1/4 teaspoon lemon peel, grated
1/4 teaspoon tangerine peel or 1/4 teaspoon orange peel, grated
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/3 cup almonds, chopped

Steps:

Heat oven to 375°F.
For Crust, sift together flour, sugar, and salt into large bowl. Stir in grated peels. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tablespoons at a time. Mix lightly until dough holds together.
Gently shape into a ball. Wrap and chill while preparing filling and topping.
For topping, in medium bowl, combine butter, sugar, flour, cinnamon and almonds. Set aside.
Roll out pastry and fit into a 9-inch deep-dish pie plate.
In a large bowl combine blueberries, sugar, flour, salt and grated peels. Spoon into prepared pie shell.
Sprinkle topping mixture over the blueberries.
Bake at 375F for 60-70 minutes or until golden brown. Cool to room temperature or chill before serving.

Nutrition Facts : Calories 3928.3, Fat 172.4, SaturatedFat 73.6, Cholesterol 244, Sodium 2140.5, Carbohydrate 572.8, Fiber 27.9, Sugar 317.1, Protein 45.6