Blueberry Rhubarb Almond Pie
Dive into the delightful medley of tart and sweet with this Blueberry Rhubarb Almond Pie—a show-stopping dessert that balances bold, fruity flavors with a nutty, buttery crumble. Fresh blueberries and chopped rhubarb come together in a vibrant filling, delicately sweetened with sugar and brightened with a hint of lemon juice. Nestled in a golden, flaky pie crust and topped with a heavenly almond crumble infused with cinnamon and brown sugar, this pie is as visually appealing as it is delicious. Perfect for spring gatherings or summer picnics, this pie's crisp topping and luscious filling make it a crowd-pleasing treat. Serve it warm or at room temperature, paired with a dollop of whipped cream or a scoop of vanilla ice cream, for an irresistible dessert that's guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 2 cups Chopped rhubarb
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter
- 1 9-inch Prepared pie crust
- 0.5 cup Sliced almonds
- 0.33 cup All-purpose flour
- 0.25 cup Brown sugar
- 0.5 teaspoon Ground cinnamon
- 3 tablespoons Unsalted butter (cold, cubed)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the blueberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Stir until the fruit is evenly coated.
Roll out the prepared pie crust and fit it into a 9-inch pie pan. Trim any excess dough around the edges and crimp the edges if desired.
Pour the blueberry-rhubarb mixture into the pie crust and spread it out evenly.
Dot the filling with the 2 tablespoons of unsalted butter, distributed evenly across the top.
To make the almond crumble, in a medium bowl, combine the sliced almonds, flour, brown sugar, and ground cinnamon. Mix well.
Add the cubed butter to the almond mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
Sprinkle the almond crumble evenly over the top of the filling.
Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven.
Bake for 50 minutes, or until the filling is bubbling and the topping is golden brown. If the edges of the crust begin to brown too quickly, cover them with foil or a pie crust shield.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set before serving.
Serve at room temperature or slightly warm. Optional: Top with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 450.9 g | 164% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 229.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2147 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
