Blueberry Bake-Off Andrea Kalb
Blueberry Bake-Off Ingredients:
1 single piecrust, fully baked.
Crumb Topping:
6 tbsp (lightly packed) light brown sugar
¾ cup + 2 tbsp all purpose flour
½ cup quick cooking oatmeal
¼ tsp cinnamon
1.2 cup ground almonds or walnuts
8 tbsp unsalted butter, melted
Filling:
3 cups fresh blueberries, rinsed, stemmed, patted dry
7 to 8 red plums, not too ripe, pitted and cut into ¾ inch slices (@ 3 cups)
6 to 8 tbsp granulated sugar
¼ tsp grated orange zest
1 tbsp + 1 tsp cornstarch
2 tbsp fresh orange juice
Preparation:
Make piecrust and cool the baked shell.
Preheat oven to 400 degrees.
For the topping, mix the sugar, flour, oatmeal, cinnamon, and nuts in a medium-size bowl. Pour in the melted butter and stir with a wooden spoon until it is fully incorporated. Set aside.
For the filling, place the fruit, granulated sugar and orange zest in a large mixing bowl. Dissolve the cornstarch in the orange juice and pour it over the fruit. Toss the mixture.
Scoop the fruit filling into the pie shell. Use your hands to distribute the topping evenly over the fruit. Cover the edge of the crust with foil. Place the pie on a cookie sheet on center oven rack. Bake for 20 minutes. Reduce heat to 350 and continue baking until pie juices and bubbling and begin to drip onto cookie sheet, about an hour longer.