Here’s an easy recipe for blueberry pie made even easier by using canned blueberry pie filling and a crumble topping. Be sure and have vanilla ice cream on hand, because a scoop with this pie tastes heavenly.
Description
Key ingredient for this pie: blueberry pie filling.
Ingredients
-
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 1 tablespoon orange zest
-
- 1 21-ounce can blueberry pie filling
- 1 cup miniature marshmallows
- 1/2 teaspoon ground cinnamon
- 2 teaspoons orange zest
- 1 unbaked 9-inch pie shell
Instructions
- Preheat oven to 400°F.
- For the crumble, combine the sugar and flour, stirring well. Use a pastry blender or two knives to cut in the butter and 1 tablespoon orange zest until the mixture forms small crumbs. Set aside.
- Combine the pie filling and marshmallows in a mixing bowl, stirring gently. Sprinkle the cinnamon and the 2 teaspoons orange zest over the mixture, and stir gently until well mixed. Pour into the unbaked pie shell.
- Sprinkle and smooth the crumb topping evenly over the filling.
- Bake 30 to 35 minutes, until the crust is golden. Cool on a wire rack.
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