Blueberry & Almond Pie

last Saturday,

Joanne & her boys + Addie & I baked the weekdays' blue away!

with 2 pie recipes that are here to stay....

& a bite in this Blueberry & Almond pie - you can say,

HOORAY !

we baked 2 pies  - a savoury & a sweet - in Joanne's marvellous kitchen. 

savoury - Chicken & Mushroom Pie (next blog post)

sweet - Glorious Blueberry & Almond Pie (here!)

Joanne's 1st born & 2nd born are hard at work...
& munching on blueberries heh

look at Joanne's funky floor !! 

delicious. i say we are a team of true Blueberry & Almond Pie bakers!

Makes fourteen 4-inch pies or four 8-inch pies

Ingredients (sweet pastry crust)

-  400g plain flour

- 100g rolled oats (blended)

- 100g icing sugar

- 250g butter, chilled and cubed

- 1 lemon zest

- 2 eggs, beaten

- milk, splash as needed

Ingredients (sweet almond filling)

- 200g butter, softened at room temperature

- 200g sugar

- 4 eggs, beaten

- 200g ground almonds

- 1/4 teaspoon almond essence

- 500g blueberries (2 punnets)

- 1/4 cup rolled oats (to sprinkle on top)

Methods (sweet pastry crust)

1. Sieve the flour and icing sugar, stir in the oats and lemon zest, and add the butter.

2. Use fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.

3. Add the eggs to the mixture and gently work it into the mixture, adding a splash of milk to form a ball of dough (dough should not be sticky).

4. On a floured surface, pat the dough into a round piece and cling wrap to chill for at least 30 minutes.

5. Preheat oven to 190 degree C. 

6. Divide the dough into 12 portions and roll each one out onto a lightly floured surface and line the 4-inch tins. 

7. Prick the bases of the dough and blind bake (place baking paper over the dough and fill tins with beans/rice and bake) for 10 minutes. 

8. Remove the paper and beans and bake the tart cases for another 5 minutes until the edges are slightly browned. 

9. Reduce oven to 180 degree C. 

Methods (sweet almond filling)

1. Cream the butter and sugar until light and fluffy, gradually beating in the eggs.

2. Stir in the ground almonds and almond essence. 

3. Divide among the 12 cases.

4. Sprinkle the blueberries and rolled oats over the batter.

5. Bake for 20 - 25 minutes until golden brown. 

6. Remove from oven and cool on wire rack. 

Enjoy!

How was it?

AMAZING. the sweet crust - the oats in the crust not only adds dietary fibre, it gives the crust an extra crunch. I love it. the filling - the almond flavour is lovely..complements the blueberries well. The baked blueberries were pleasantly sweet, makes you want to go for more! the filling was pretty cakey even though there is essentially no flour. a little too sweet for me & a few others....but nevertheless, this is a recipe to keep & share!

Better it up!

reduce the sugar in the filling to 150g and add in 50g instant oats.

Verdict

Recipe adapted from...

Sweet Pie Crust - Jamie Oliver
Blueberry Almond Filling - Tesco Real Food