Blueberry Pineapple Piña Colada Pie
When I first read the recipe for this pie in Pie by Ken Haedrich, I had to make it immediately. Pineapple is a fruit that I really want to explore in my pie making—combining it with blueberries just sounds a little ridiculous to me. Ridiculously is the way I like to live, so this pie is a must.
Pie to the face!
Blueberries!
Triforce of pie.
3 cups blueberries,
1 cup crushed pineapple (strained),
1/3 cup piña colada concentrate.
Add the crushed pineapple to the blueberries.
Preheat the oven to 400°F.
Add the piña colada concentrate and mix everything together.
Make sure the blueberries and pineapple are thoroughly enjoying each other's company.
Mix 1/4 cup of sugar with the 1 1/2 tbsp of corn starch in a seperate bowl. Then mix together with the rest of the filling.
Mix in 1 tbsp of rum. I guess that part is optional, but when given the option I figure, “Why not?” I mean, this is, after all, a piña colada pie.
Finally, mix in a 1/2 tsp of vanilla extract.
Once you have everything mixed together well, you will be ready to pour it into the pie shell.
Meredith wanted to try making a crust, it's not too shabby.
Hey a penny!
Once you have poured the filling into the pie shell, the pie is ready for the oven.
Let the pie bake for 30 minutes before putting the crumb crust on.
I am very unhappy with the way my "crumbs" turned out. I think I added too much water.
After 30 minutes spread the crumbs over your filling as best you can.
Next week I'll have a more successful attempt at a crumb crust.
Reduce the temperature of the oven to 375°F, and bake for another 30 mins.
About 10 -15 mins before it's done baking, place a sheet of tin foil over the crumb crust to prevent it from burning. Place another piece of foil under the pie to catch any overflow.
After the full hour of baking, your pie will be done, and amazingly delicious! You can eat it cold, or as soon as it cools (which takes about 2 hours). Either way it is one surprisingly tastetastic pie.
