23.7.08

Super-fly Blueberry Pie (vegan)

I made this pie this weekend after trekking to Larriland farms for some serious pick-your-own fruit action.. and it's gone already! I guess that's par for the course when you live with 9 other people. It's an amalgamation of recipes, so here it is the way I actually did it.

Ingredients
pie
1 Graham cracker crust (or make your own - crumble some graham crackers, mix with butter, and press into a pie pan)
6 cups blueberries (3 pints) 1/2 cup sugar 5 Tbs. quick-cooking tapioca Finely grated peel of 1 orange (optional)2 Tbs. fresh orange juice 1 Tbs. fresh lemon juice
crumble topping
3/4 C finely chopped almonds, walnuts, or pecans (hint: food processor!)
1/4 C vegan spread, cold or room temp, cut into 1/2" cubes
1/2 t salt
2/3 C unbleached flour
1/4 C brown sugar

Directions
- Filling: In a saucepan on medium, dissolve the sugar in the lemon and orange juice.
- Add tapioca and blueberries, mixing gently but thoroughly. Turn heat up to high.
- Cook for about 15 minutes, or until tapioca pellets mostly "disappear" and blueberries develop a nice syrup and a thicker consistency.
- Cool filling directly in saucepan for an hour (in the fridge).
- Crumble topping: pulse all ingredients together in food processor until well-mixed. Set aside in a shallow bowl.
- Crumble the topping by breaking it up with your fingers.
- Preheat oven to 400 degF.
- Spoon the chilled filling into your graham cracker crust until nice and high, but not overflowing.
- Sprinkle the crumble topping over the pie, using up as much as you can. Using a fork makes it easier to avoid big clumps.
- Stick the pie in the oven (on a baking pan to distribute heat better) in the center for about 15-20 mins, until the top begins to brown. Check every 5 mins, then more frequently when it begins to get fragrant.

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