Hello my fabulous foodies! Today’s recipe is a dreamy Blueberry Almond Pie but before we get into that..
Don’t you just love surprises?
I know I do! I might love guessing them as much as being completely taken by surprise, which makes it really difficult for my husband to actually surprise me. Not that I feel entirely too bad about it ’cause that just gives him a challenge to be more creative! (Just kidding!)
He has, however, gotten really good at them- caught me by surprise twice this year- which really is something!
I am at the moment sitting far, far from home because of his second surprise and totally loving it!
Which brings me to the beautiful blueberry pie recipe I wanna share with you guys- it perfectly suits the crisp weather and beautiful Swiss city I’m falling in love with!
This Blueberry Almond Pie is sweet and tangy, has the delicious notes of coconut and the crunch of almonds that makes it a fantastic coffee treat paired with a scoop of vanilla ice cream- of course!
What pie is complete without vanilla ice cream?
Other than savoury pies, ’cause that would just be weird! Can you imagine chicken and ice cream? Yikes!
The pie is incredibly easy to pull together! I already walked you guys through on making the perfect pie dough in my previous post, complete with formulas to make just the right amount of dough to fill a pie plate and tips on making it flaky and crisp.
Following that, just put together the ingredients for this pie and pop it in the oven! You’ve got yourself a sweet berry-licious treat wrapped up in a flaky pastry that’s even better than anything you could pick up at a bakery since you’ve made it from scratch at home!
It’s really very simple, what are you waiting for? Come on, let’s you and I get baking!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 4 cups buleberries fresh or frozen
- 3 tbsps all purpose flour
- 6 tbsp granulated sugar to taste*
- 1 tbsp lemon juice
- 1/4 tsp lemon zest
- 1/2 tsp cinnamon powder
- 1/8 cup sliced almonds
- 1 tsp desiccated coconut
- 1/2 egg
- 1 tsp milk
Preheat oven to 230ºC/450ºF.
Wash blueberries and set aside.
In a large bowl, combine flour, sugar, lemon juice & zest, cinnamon powder and desiccated coconut. Add wash blueberries and sliced almonds and combine gently with a spatula.
Remove prepared pie base form refrigerator. Tip filling into the pie plate and spread evenly.
Place the top crust. Mix egg and milk for egg wash and using a pastry brush brush over top crust.
Sprinkle sugar over egg washed crust.
Place pie plate over a baking sheet/tray and pop into the oven. When the filling bubbles as it cooks, the tray will catch any the bubbles over.
Bake pie for 15-20 minutes until crust is a beautiful golden. Lower temperature to 180ºC/356ºF and bake for a further 15 minutes until the filling begins to bubble. If the crust begins to brown too much then place aluminium foil loosely over the pie to prevent it from burning. Check every 10 minutes if filling has started bubbling.
When you remove the pie from the oven it will still be bubbling, leave it to cool at room temperature. Cool completely, the filling needs to set- at least two hours, before slicing otherwise you won't get a clean slice. Top with a scoop of ice cream and serve.
- The amount of sugar depends on how tart your blueberries are and how sweet you want the pie. Mine were pretty tart, however you may find that your blueberries are sweeter and require less sugar. If you're serving it with a scoop of ice cream, don't forget that that will also add sweetness overall so always better a little less sugar than a little too much.