Today’s recipe falls into the McGyver category of culinary experiences. In other words, it’s one of those recipes made up on the spur of the moment to compensate for a lack of ingredients.
The kind of recipe that can be a total bomb or the start of a new and beautiful creation.
Thankfully, the blueberry pineapple pie I made during the ten days at my daughter and son-in-law’s after the birth of their son was almost as new and beautiful as our grandson.
If the pie pictured above looks familiar, that’s because it looks a lot like the crumb top blueberry pie featured in previous posts on this blog. It is in fact, the very same recipe, except for the addition of a cup of pineapple to compensate for not enough blueberries.
Rather than go to the store (which I had visited numerous times already) for more blueberries, my daughter and I decided to dice some fresh pineapple in with the blueberries stir well, and see what happened.
What happened was very, very good. Delicious even as the the intense flavor of the pineapple along with its distinctive texture, was the perfect contrast to the smoother, blander blueberries.
We decided that when we make it again, and we will, we can cut down more on the sugar and dice the pineapple even smaller. (The recipe below reflects those changes.) And probably make two pies because one doesn’t last very long.
Blueberry Pineapple Pie
3 cups fresh or frozen blueberries
1 cup fresh pineapple, finely diced
2 1/2 tablespoons instant tapioca
1/4 cup sugar
1/8 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
Preheat oven to 425 degrees. Combine all ingredients and stir well. Place in an unbaked, nine inch pie shell. Bake for 25 minutes.
Mix together 1/4 cup brown sugar, 1/4 cup flour. 1/4 cup rolled oats, 1/2 teaspoon cinnamon and 3 tablespoons softened butter (or Earth Balance Buttery Vegan Stick). Sprinkle on top of pie. Bake for 25 – 30 minutes more, until fruit is bubbling in the middle. Cool and serve.
