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Blueberry Pecan Pie

Posted by Pecan Ridge on

Blueberry Pecan Pie

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!

 

Ingredients:

  • 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.

Directions:

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


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