In the Kitchen with MOM, Krys Murray
I have so much fun every year sponsoring the pie eating contest! The first year was trial and error as I was trying to bake a pie that would be easier to eat with your face in it than a regular pie would be. It had to be easy to swallow, messy, and still taste good! I adapted my regular recipe to accommodate what we needed. It makes my heart giggle when the contestants insist on taking their half-eaten pies home because they want to finish them, and I have even been told, by contestants, “That is the best blueberry pie I have ever eaten!” For those of you who would like to eat your pie the normal way, here is my normal recipe! If you don’t want to bake your own, you can order our blueberry, and a whole list of other pies from MOMS Bakery. Let MOMS do your Holiday Baking!
Blueberry Crunch Pie 9”
- Unbaked Crust 4 Cups fresh or frozen blueberries
- 3/4 Cup Sugar
- 3 tablespoons cornstarch
- 1 ½ Tablespoons lemon juice
- 1/4 teaspoon salt
- ½ teaspoons cinnamon
- 1 Tablespoon butter
Combine Sugar, cornstarch, salt, and cinnamon in bowl and toss together. Add blueberries and toss until blueberries are covered. Pour into prepared crust, sprinkle with lemon juice and pat with butter.
- Crunch Topping:
- 3/4 cup oatmeal
- 1/4 cup flour
- 2/3 cup brown sugar
- 1/3 cup sliced almonds, or pecans
- ½ teaspoon cinnamon
Combine all together and pat on top of pie Bake at 375 for 40 minutes.