With all the pie-baking stories I’ve been posting lately, it’s time to throw some crumbs your way. Now this isn’t an invitation for pie and coffee. With all the wedding preparations, I’m not up to that. But I can pass on a recipe, one that received rave reviews at my niece’s graduation party on Saturday.
Of course, your pie won’t taste quite like ours unless you use Grandma Conrad’s Never-Fail Pie Crust, complete with lard not Crisco or oil. Even if you’re counting calories, you can still snitch a piece of this pie. With just one crust, it’s lower in fat. The filling doesn’t require an exorbitant amount of sugar. And being blueberry, it’s high in anti-oxidants, whatever they are. So if you’re hankering for a piece of pie and don’t mind having purple teeth, give this recipe a try.
If you live in my town and don’t have time to make pie, come to the band concert at the Herman Park Pavilion tonight. Our church is providing goodies for the ice cream social. Let the summer begin!
Crumb Top Blueberry Pie
4 cups fresh or frozen blueberries
2 1/2 tablespoons instant tapioca
1/2 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. Sprinkle on top of pie. Bake for 25 – 30 minutes more, until fruit is bubbling in the middle. Cool and serve.
