Almond Infused Blueberry Rhubarb Pie
Indulge in a delightful fusion of flavors with our Almond Infused Blueberry Rhubarb Pie. This dessert combines the tanginess of rhubarb and the sweetness of blueberries, beautifully complemented by a subtle almond essence in a flaky, golden crust. Perfect for family gatherings or any special occasion, this pie offers a unique twist on classic fruit desserts, delivering a beautifully balanced and flavorful experience.
8
Servings
475
Calories
13
Ingredients
Ingredients
pastry for a double-crust 9-inch pie
1 (prepared)
almond paste
7 ounces (flattened and rolled)
sugar
3/4 cup (none)
cornstarch
3 tablespoons (none)
minute tapioca
2 tablespoons (none)
ground cinnamon
1/2 teaspoon (none)
nutmeg
1/4 teaspoon (none)
salt
1/4 teaspoon (none)
rhubarb
4 cups (chopped)
blueberries
1 pint (washed)
butter
2 tablespoons (cut into small pieces)
milk
for brushing (none)
sugar
for sprinkling (none)
Instructions
1
Preheat your oven to 400°F (200°C) and adjust the oven rack to the lowest position. Line a baking sheet with aluminum foil to catch any drips for easy cleanup.
2
On a lightly floured surface, roll out the pastry for the bottom crust and place it in a 9-inch pie dish. Shape the almond paste into a flat disk and roll it out between sheets of wax paper to form a 9-inch circle. Press this gently into the pie shell, ensuring it covers the bottom and goes up the sides slightly.
3
In a large bowl, whisk together the sugar, cornstarch, minute tapioca, cinnamon, nutmeg, and salt. Add the rhubarb and blueberries to the mixture and toss together until thoroughly coated. Transfer this fruit mixture into the prepared pie crust, spreading it out evenly, and dot the top with small pieces of butter.
4
Roll out the remaining dough for the top crust and carefully place it over the filling. Trim any excess dough and crimp the edges to seal. Brush the top of the pie with a little milk and sprinkle with sugar for added sweetness and crunch. Use a sharp knife to cut 3 or 4 vent holes in the top crust to allow steam to escape.
5
Place the pie on the prepared baking sheet and bake in the preheated oven for 25 minutes. After 25 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 25 to 30 minutes, or until the crust is golden brown and the juices are visibly bubbling.
6
Once baked, remove the pie from the oven and allow it to cool completely before serving. This will help the filling set properly.
Nutrition Information
23.75g
Fat
56.25g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Almond Infused Blueberry Rhubarb Pie?
It is a dessert that combines tangy rhubarb and sweet blueberries with a subtle almond essence in a flaky, golden crust.
How many servings does this pie recipe make?
The recipe makes 8 servings.
What is the calorie count per serving?
There are 475 calories per serving.
What initial oven temperature is required?
The oven should be preheated to 400°F (200°C).
What is the recommended oven rack position?
The oven rack should be adjusted to the lowest position.
Why should I line the baking sheet with aluminum foil?
To catch any drips during baking for easy cleanup.
How much almond paste is needed for this recipe?
You will need 7 ounces of almond paste.
How do I prepare the almond paste for the pie?
Shape it into a flat disk and roll it between sheets of wax paper to form a 9-inch circle.
Where is the almond paste placed in the pie?
It is pressed gently into the bottom and slightly up the sides of the pie shell.
Which dry ingredients are whisked together for the filling?
Sugar, cornstarch, minute tapioca, cinnamon, nutmeg, and salt.
How much rhubarb is required?
The recipe calls for 4 cups of chopped rhubarb.
How many blueberries should I use?
You will need 1 pint of washed blueberries.
What is the purpose of dotting the fruit mixture with butter?
It adds richness and helps create a smooth sauce as the fruit releases its juices.
How much butter is needed?
The recipe uses 2 tablespoons of butter, cut into small pieces.
How do I seal the pie?
Trim any excess dough from the top crust and crimp the edges to seal it with the bottom crust.
What is applied to the top crust before baking?
Brush the top with a little milk and sprinkle with sugar.
Why are vent holes cut into the top crust?
To allow steam to escape while the pie bakes.
How long is the initial baking time at 400°F?
The pie bakes for 25 minutes at the initial temperature.
What is the secondary baking temperature?
After the first 25 minutes, reduce the temperature to 375°F (190°C).
How much longer does the pie bake after reducing the temperature?
It bakes for an additional 25 to 30 minutes.
How can I tell when the pie is finished baking?
The crust should be golden brown and the juices should be visibly bubbling.
Why must the pie cool completely before serving?
Allowing it to cool helps the fruit filling set properly.
What amount of fat is in each serving?
Each serving contains 23.75g of fat.
How many carbohydrates are in a slice?
There are 56.25g of carbohydrates per serving.
What is the protein content per serving?
There is 6.25g of protein per serving.
What size pie dish should be used?
A 9-inch pie dish is recommended.
How much cornstarch is used as a thickener?
The recipe uses 3 tablespoons of cornstarch.
What kind of tapioca is required?
You should use 2 tablespoons of minute tapioca.
Which spices provide the infusion of flavor?
Ground cinnamon and nutmeg.
What type of pastry dough is needed?
Pastry for a double-crust 9-inch pie.