I am on vacation this week, ahh yes …glorious vacation. I am enjoying the last few days of summer immensely, along with the freedom; freedom to still sleep in, freedom before the craziness of both school and soccer begin. Vacation is wonderful and I am spending it with my two favorite people, my two sons. We enjoyed time together at the beach, going to the movies, lounging by the pool and just being lazy…indoors, in the cool of the a/c, watching movies.
Being on vacation has also given me more time to bake …and bake I have. I made a blueberry pie using a recipe of my mom’s. Now, my mom’s original recipe calls for blackberries but I had some blueberries I needed to use and I really just prefer blueberries. This recipe is made with a delicious crumb topping that makes for a yummy extra treat. Serve this up with a scoop of vanilla ice cream or whip cream topping. Perfect for summer picnics and Fiesta Friday. Enjoy
Blueberry Crumb Pie
1 9 inch unbaked pie crust
3/4 cup white sugar
3 tablespoons cornstarch
1/4 tsp salt
1/2 tsp cinnamon
4 cups blueberries or you could use blackberries
The Crumb Topping
2/3 cup brown sugar
1/2 tsp cinnamon
3/4 cup rolled oats
1/2 cup all purpose flour
6 tablespoons butter
Preheat oven to 375F
Mix sugar, cornstarch, salt and cinnamon together and sprinkle over blueberries.
Line pie dish with pie crust dough.
Pour blueberry mixture into pie crust.
In a medium bowl stir together the brown sugar, cinnamon, rolled oats and flour; mix in butter until crumbly. Spread the topping evenly over pie mixture.
Bake pie for 40 minutes in a preheated oven, or until golden brown. Cool; let set up and firm if runny. Serve with whipped cream or ice cream.
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