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Maine Blueberry Pie with Crumb Topping Recipe

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Maine Blueberry Pie with Crumb Topping Recipe

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5 1 1
Publisher Photo
I make this delicious, fruity pie with small Maine berries, but any variety can be used. Instead of the thyme and lemon peel, I prefer to use fresh lemon-thyme. The shortbread topping adds crunch and sweetness.—Jessie Grearson, Falmouth, Maine
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 6 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon minced fresh thyme, optional
  • 1/2 teaspoon grated lemon peel, optional
  • 1 tablespoon butter, cubed
  • TOPPING:
  • 12 shortbread cookies
  • 3 tablespoons quick-cooking oats
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • Dash salt
  • Whipped cream

Directions

Preheat oven to 400°. Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
In a large bowl, combine the blueberries, sugar, flour, cinnamon and thyme and lemon peel if desired; toss gently. Spoon into crust; dot with butter.
In a food processor, cover and process cookies until coarsely chopped. Add remaining topping ingredients; process until crumbly. Sprinkle over berry mixture.
Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream. Yield: 8 servings.
Originally published as Maine Blueberry Pie with Crumb Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p224

Nutritional Facts

1 piece: 462 calories, 19g fat (8g saturated fat), 25mg cholesterol, 264mg sodium, 72g carbohydrate (36g sugars, 3g fiber), 4g protein.

  • 1 sheet refrigerated pie pastry
  • 6 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon minced fresh thyme, optional
  • 1/2 teaspoon grated lemon peel, optional
  • 1 tablespoon butter, cubed
  • TOPPING:
  • 12 shortbread cookies
  • 3 tablespoons quick-cooking oats
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • Dash salt
  • Whipped cream
  1. Preheat oven to 400°. Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
  2. In a large bowl, combine the blueberries, sugar, flour, cinnamon and thyme and lemon peel if desired; toss gently. Spoon into crust; dot with butter.
  3. In a food processor, cover and process cookies until coarsely chopped. Add remaining topping ingredients; process until crumbly. Sprinkle over berry mixture.
  4. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream. Yield: 8 servings.
Originally published as Maine Blueberry Pie with Crumb Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p224

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Reviews forMaine Blueberry Pie with Crumb Topping

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ETCastillo User ID: 2094657 251756
Reviewed Jul. 23, 2016

"So easy but so delicious. I used vanilla wafer crust and vanilla wafers in topping."

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