I hesitate to say this, but… we are coming to the end of summer, friend. I know, I know. There are definitely some warm days left to enjoy (it’s a sunny — and thankfully not so humid — 88 degrees here today). And we should totally enjoy the last bit of summer fruits and vegetables while we can.
That’s why I made this pie. I had a ton of blueberries on hand (not that they last long — they’re a hot commodity in my house). It’s nutty and crunchy, and full of sweet berries, topped with a delicious crumble. I highly recommend topping a warm slice with a big scoop of vanilla ice cream. Seriously. Do it.
Also: the end of summer always makes me think of (and listen to) this song. If you have a favorite end-of-summer song, I’d love to hear it!
Bake pie. Relish the warmth and sunshine. Repeat as needed.
Blueberry Praline Pie
Recipe adapted from My Recipes
You will need:
2 c. blueberries, rinsed and patted dry
1/2 c. sugar
3 and 1/2 T. quick-cooking tapioca
1 t. lemon juice
1/2 c. all-purpose flour
1/4 c. packed light brown sugar
1/2 c. pecans, toasted and chopped
4 T. cold unsalted butter
One 9″ pie shell, unbaked
1. Preheat oven to 450 degrees. Line a rimmed cookie sheet with foil and set aside.
2. In a large bowl, combine blueberries, sugar, tapioca, and lemon juice. Let stand for 15 minutes.
3. In a small bowl, mix together flour, brown sugar, and pecans. Using your hands or a fork, cut in the butter until mixture is crumbly.
4. Sprinkle about one-third of the pecan mixture on the bottom of the pie crust. Cover with the blueberry mixture. Sprinkle remaining pecan mixture on top.
5. Place pie on baking sheet, and bake for 10 minutes. Reduce heat to 350-degrees and bake until blueberries are tender and topping is golden brown — about 25 to 30 more minutes.