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Almond Crunch Blueberry Pie Recipe

   
 

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     Almond Crunch Blueberry Pie

Category   Desserts - Breads
Sub Category   None
Preptime   20 mins

Ingredients
use one prepared refrigerated pie crust for the crust
Filling
3 cups fresh or frozen blueberries, thawed and drained
3/4 cup sugar
1/3 cup Pillsbury best all-purpose flour
1/8 tsp. salt
2 large eggs, lightly beaten
1/2 cup sour cream
1/4 tsp. grated lemon peel
 
1/4 tsp. grated tangerine or orange pel
topping-
1/4 cup butter, softened
1/2 cup sugar
1/2 cup pillsbury best all purpose flour
1/4 tsp. ground cinnamon
1/3 cup chopped Pecans

Instructions
Heat oven to 375
Combine all filling ingredients in large bowl. Mix all topping ingredients in medium bowl. Set aside.
Put pie crust in a 9-inch deep dish pie plate, leaving 3/4 inch overhang. Fold edge under; flute. Pour filling into crust. Sprinkle toping mixture over filling.
Bake for 1 hour or until golden brown.


Originally Submitted
3/3/2010





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