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Rhubarb Blueberry Amaretti Crumble Pie

[[ recipeID=recipe-8kqb7g8bq, title=Rhubarb Blueberry Amaretti Crumble Pie ]]

Rhubarb Blueberry Amaretti Crumble Pie

Rhubarb season is a short one; take advantage of it while you can with our Rhubarb Blueberry Amaretti Crumble Pie using our Sweetened Almond Pie Crust.

Servings: 4 slice

Keywords: Rhubarb, Blueberry, Pie, Almond Crust, Limonetti, Amaretti

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8" Sweetened Almond Pie Shells
  • 6 stalks (approx 6 cups) rhubarb, chopped about 1/2 - 1 inch thick
  • 1 cup fresh or frozen blueberries
  • ¼ cup cornstarch
  • 1 teaspoon cinnamon
  • ½ cup cane or granulated sugar
  • 2 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Take frozen raw or par-baked pie shells from freezer, place on cookie sheet and set aside. Preheat oven to 325°F.
  2. In a large mixing bowl, add all ingredients and stir until mixed well. Let sit for 10 minutes on counter to allow juices to start releasing from the rhubarb and blueberries.
  3. Transfer mixture into pie crusts, distributing the mixture evenly between pie crusts. Pies should be heaping as it will condense as it bakes.
  4. If using par-baked crusts; use foil to loosely cover each pie. If using frozen raw crusts; no need to cover with foil.
  5. Take pies out of oven after 30 minutes (removing foil if used), top pies with crushed Limonetti or Amaretti cookies. Use as much or as few as desired. We used about 4-5 per pie.
  6. Place back in oven to bake for remaining 15 minutes or until filling is bubbling and amaretti and crust is golden (leave longer if you like a crispier topping and crust).
  7. Take pies out of oven and let cool for 10 minutes and serve. Store in fridge for up to 3 days.

Notes

To make a single pie, halve the recipe.