We took a classic Blueberry Pie recipe and--you guessed it--added pecans!
But we didn't just throw in a handful of pecans and call it a day. Flavor wise, we wanted the blueberries to be at the forefront with a where-is-it-oh-there-it-is-wow-thats-amazing finish of pecan at the end. For this, we reworked a Blueberry Maple Pie recipe and switched out the maple for a bottle of Toasted Pecan Syrup. The results are fantastic!
Now this pie looks amazing with just a simple fork crimp and a few slits at the top, but if you want to give it a seasonal finish use a cookie cutter to put a design right in the middle of your top crust!
- 4 cups Fresh Blueberries
- 1 Jar (1 Cup) Pecan Ridge Toasted Pecan Syrup
- 1/4 cup flour
- 1/4 cup cornstarch mixed in 2 Tablespoons water (or quick cooking tapioca)*
- 1/8 teaspoon salt
- 9" Pie Shell and Top Crust, not blind baked.
1. Preheat oven to 375 degrees. Combine ingredients in bowl and let sit for 15 minutes.
2. Pour blueberry mixture into pie shell and crimp top crust decoratively (using a fork produces a nice rustic look).
3. Bake for around 1 hour, until crust is golden and juices are bubbling thickly. Cool completely on rack and serve at room temperature.
(This pie keeps at room temperature for 3 days covered or wrapped tightly).
*Quick cooking tapioca will produce a thicker, glossier pie but can sometimes be cantankerous to work with. For an easier baking experience, we suggest cornstarch. Mix cornstarch with 2 Tablespoons water before adding to mixture