Wild Blueberry Pie with Almond Crumble Topping recipes

Wild Blueberry Pie with Almond Crumble Topping recipes
10 Ingredients
  • 1 Best-Ever Pie Crust dough disks
  • 3/4 cup plus 2 tablespoons (or more) sugar
  • 1/4 cup cornstarch
  • 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
  • 2 tablespoons fresh lemon juice
  • 2/3 cup unbleached all purpose flour
  • 4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • whipped cream
Nutrition
396
20% daily value
8 servings
                                       
                                            vegetarian
     

Fat

17% 11

Saturated

22% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

24% 71

Carbs (net)

- 67

Fiber

18% 4

Sugars

- 39

Sugars, added

- 22

Protein

12% 6

Cholesterol

5% 15

Sodium

14% 324

Calcium

6% 57

Magnesium

8% 36

Potassium

4% 180

Iron

11% 2

Zinc

7% 1

Phosphorus

13% 93

Vitamin A

6% 52

Vitamin C

14% 12

Thiamin (B1)

23% 0

Riboflavin (B2)

19% 0

Niacin (B3)

16% 3

Vitamin B6

6% 0

Folate equivalent (total)

34% 135

Folate (food)

- 30

Folic acid

- 62

Vitamin B12

1% 0

Vitamin D

28% 4

Vitamin E

19% 3

Vitamin K

19% 23

Sugar alcohols

- 0

Water

- 114
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