My husband and I just got done celebrating our third wedding anniversary. Not a huge milestone, no, but we decided we are no longer newlyweds.
Considering we were 19 when we met, we have had to grow up together, jointly experiencing the evolution into adulthood – college, finances, careers, family – and the triumphs and bumps-in-the-road along the way.
After almost seven years of companionship, I think we have finally hit our groove. It’s a blessing to still be in love.
Wooing with a fine dessert is one key to our relationship and few treats make my husband happier than this blueberry pie that will always remind me of our first summer living together. If you are a blueberry fan, you will surely fall in love as well.
Blueberry Pie with Almond Crumble
Makes 8 servings
Adapted slightly from the July 2007 Bon Appetit
1 disk pie crust (your favorite recipe or this one)
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh blueberries (32 ounces) or 32 ounces frozen blueberries (do not thaw)
2 tablespoons fresh lemon juice
1/2 cup unbleached all purpose flour
4 ounces almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
5 tablespoons unsalted butter, chilled and cut into cubes
1/2 teaspoon salt
1/2 cup sliced almonds, divided
Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
Combine first 4 ingredients in processor; blend until mixture begins to clump together. Add 1/4 cup of sliced almonds and pulse for 10 seconds. Transfer to bowl and stir in remaining 1/4 cup almonds; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely.