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Lemon-blueberry Cobbler Pie

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Why I Love This Recipe

I actually found this recipe in a magazine but I made quite a few changes (the topping is different and I added a lot more lemon!)

I made it for a cooking challenge that some of us do on another site I visit - it's a bit like Iron Chef where ingredients are chosen and we have to come up with recipes to fit the ingredients. This is so sweet and delicious! I bet it would be lovely with a scoop of lemon sorbet.


Reference: The original recipe came from the August/September 2005 issue of Cooking Pleasures magazine which is published by the Cooking Club of America.

Ingredients You'll Need

For the filling:
2/3 cup sugar
1 1/2 tsp. grated lemon peel
3/4 tsp. ground cinnamon
2 pints (4 cups) blueberries
2 tsp. lemon juice
1 pre-baked pie crust (9-inch)

For the topping:
1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp. salt
2 tsp. lemon peel
1 egg, beaten
1 tsp. lemon juice
6 tbsp. melted butter


Preheat your oven to 375 degrees.

In a large bowl, combine 2/3 cup sugar, the lemon peel and cinnamon. Add the blueberries and lemon juice; stir to combine.

In another bowl, mix together the dry topping ingredients (1 cup flour, 1 cup sugar, 2 tsp. lemon peel, and 1/2 tsp. salt). Add the egg and 1 tsp. lemon juice and toss until crumbly.

Spoon the filling into the pre-baked pie crust. Sprinkle the blueberry mixture with the crumbly topping. Drizzle the topping with the melted butter.

Bake at 375 degrees for 30-40 minutes or until the topping is bubbly and browned. Excellent with a scoop of lemon sorbet or, the old stand-by, vanilla ice cream.

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