PIE
1 9-inch Pastry Pie Shell
1 qt Blueberries; (4 cups)
3/4 c Granulated Sugar
1 1/2 tb Lemon Juice
2 tb Quick-cooking Tapioca
1/4 ts Salt
-STREUSEL TOPPING-
6 tb Butter
1 c Fine Cake Crumbs
3/4 ts Cinnamon
At the end of each month, The Cook & Kitchen Staff select some of the
best recipes sent to Recipe-a-Day during the month, and post them to
the entire membership. Today’s offering is from Recipe-a-Day member
R.R. at AOL.
Today’s recipe is a delicious fruit pie that will make a fantastic
finish to any meal you prepare. Because fresh blueberries are not in
season at the moment, the Kitchen Staff used frozen blueberries to
prepare today’s recipe. We simply thawed and rinsed the fruit. As a
precaution against producing a runny pie, we crushed the fruit
slightly and let it drain for a bit to remove any excess moisture. If
you need to use frozen blueberries to prepare today’s recipe, we
recommend you do the same.
Thank you to all Recipe-a-Day members who took the time to send in a
recipe this month. We wish we could publish them all!
Pre-heat the oven to 400-F degrees and prepare a 9-inch pie pastry in
a pie tin, making sure to trim any excess pastry and then to crimp
the edges. (If you prefer to prepare your own pie pastry from
scratch, you’ll find our basic recipe at the Recipe-a-Day archives:
Yields
8 servings