More About Blueberry-Lavender Pie With Almond Streusel
PREP TIME 20min
COOK TIME 4hr 20min
SERVES 8
INGEDRIENTS
½ (14.1-oz.) pkg. refrigerated piecrusts
¼ cup uncooked quick-cooking tapioca
½ teaspoon dried culinary lavender
¼ teaspoon kosher salt
1 ¼ cups light brown sugar, divided
6 cups fresh blueberries (from 3 pints)
¼ cup blueberry preserves
1 tablespoon fresh lemon juice (from 1 lemon)
1 cup slivered almonds
3 tablespoons all-purpose flour
3 tablespoons melted unsalted butter
DIRECTIONS
1 Preheat oven to 400°F. Unroll piecrust, and place in a 9-inch pie plate; flute edges.
2 Process tapioca, lavender, salt, and 1/2 cup of the brown sugar in a food processor until thoroughly combined and finely ground, about 1 minute.
3 Toss together blueberries and brown sugar mixture in a large bowl. Gently stir in blueberry preserves and lemon juice until thoroughly combined. Spoon mixture into prepared pie plate. Stir together almonds, flour, and remaining 3/4 cup brown sugar in a medium bowl; stir in melted butter until thoroughly combined. Sprinkle almond mixture over blueberry mixture.
4 Bake in preheated oven 15 minutes. Cover pie with aluminum foil, and bake until top is golden brown and pie is bubbling, 40 to 45 minutes. Transfer to a wire rack, and cool completely, about 3 hours.
COOK TIME 4hr 20min
SERVES 8
INGEDRIENTS
½ (14.1-oz.) pkg. refrigerated piecrusts
¼ cup uncooked quick-cooking tapioca
½ teaspoon dried culinary lavender
¼ teaspoon kosher salt
1 ¼ cups light brown sugar, divided
6 cups fresh blueberries (from 3 pints)
¼ cup blueberry preserves
1 tablespoon fresh lemon juice (from 1 lemon)
1 cup slivered almonds
3 tablespoons all-purpose flour
3 tablespoons melted unsalted butter
DIRECTIONS
1 Preheat oven to 400°F. Unroll piecrust, and place in a 9-inch pie plate; flute edges.
2 Process tapioca, lavender, salt, and 1/2 cup of the brown sugar in a food processor until thoroughly combined and finely ground, about 1 minute.
3 Toss together blueberries and brown sugar mixture in a large bowl. Gently stir in blueberry preserves and lemon juice until thoroughly combined. Spoon mixture into prepared pie plate. Stir together almonds, flour, and remaining 3/4 cup brown sugar in a medium bowl; stir in melted butter until thoroughly combined. Sprinkle almond mixture over blueberry mixture.
4 Bake in preheated oven 15 minutes. Cover pie with aluminum foil, and bake until top is golden brown and pie is bubbling, 40 to 45 minutes. Transfer to a wire rack, and cool completely, about 3 hours.
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