Free Online Recipes

Sign Up login

Almond Crunch Blueberry Pie Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Almond Crunch Blueberry Pie

Category   Desserts - Breads
Sub Category   None
Preptime   20 mins

use one prepared refrigerated pie crust for the crust
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
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

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

0 Out of 5 from 0 reviews

You can add this Almond Crunch Blueberry Pie recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.