Blueberry Chai Spice Crunch Pie I know you’re probably thinking chai spice in a blueberry pie? Hear me out- it’s the magical blend of the spice’s cinnamon, ginger, clove, cardamom, black and white pepper that come together in just...
Blueberry Chai Spice Crunch Pie
I know you’re probably thinking chai spice in a blueberry pie? Hear me out- it’s the magical blend of the spice’s cinnamon, ginger, clove, cardamom, black and white pepper that come together in just the perfect amounts that make this amazing blend.
I use this spice blend in my chai spice cookie thins and one day decided to throw it into a pie and voila, this pie was born. I love things that at first sound a little weird but end up being so tasty that it’s like magic. Coming up with new recipes and flavor combinations; it is what keeps the joy and passion alive.
I love a good crunchy topping on a pie. This streusel aka cookie crumble like topping is one of my go to toppings when I want a crunch. Depending on the pie I sometimes add pecans or walnuts in the mix. This pie can also be made with blackberries or even a 50-50 blend. I’m making this for a client who eats organic so I’m using organic big plump blueberries this time. Do not turn your nose up over using frozen fruit as it is picked at the peak of freshness, and you can count on it being the best. I like Sprouts brand or Costco has organic blueberries that are awesome.
Blueberries and berry pies can sometimes be a bit of gamble as you’re never really sure how juicy and much liquid they give off- so this is the reason I like to precook the filling before I assemble and bake the pie. You can use fresh berries in this- I would cut back on the cornstarch by 1 tablespoon if using fresh, as frozen berries give off more liquid.
Chai Spice Blend
3 Tbsp. cinnamon (I use Saigon cinnamon)
1 1/2 Tbsp. ground ginger
2 1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1/4 tsp. finely ground black pepper
1/4 tsp. white pepper
Mix together all the ingredients and store in a glass jar (you’ll have some leftover). This is the same spice I use in my chai spice cookie thins.
Pie Crust Recipe: Fearless Pie Crust – SUZIE SWEET TOOTH
You’ll need 1/2 recipe for pie crust as the topping is streusel. You can use your favorite pie crust recipe if you like.
Roll out pie dough and line a pie tin and crimp as desired. Brush with either heavy cream or half and half and sprinkle the crimped edge with sugar. Place the prepared pie crust in the fridge to chill at least 30 minutes while you prepare the filling. Prepare the blueberry pie filling as per below.
Cookie Crunch Streusel:
3/4 Cup flour
3/4 Cup sugar
1/4 tsp. ground ginger
pinch of salt
6 Tbsp. cold cubed unsalted butter
In a bowl combine all ingredients with a pastry cutter until the butter is the size of small peas.
Blueberry Chai Filling:
6 Cups frozen blueberries
3/4 Cup granulated sugar + 1 Tbsp.
5 Tbsp cornstarch
1 tsp. chai spice blend (recipe above)
1/2 tsp. fine sea salt
2 Tbsp. fresh lemon juice
1/2 tsp lemon zest
I like to pre cook the filling for this so you can ensure the filling will set properly. There is nothing worse than cutting into a pie that has not set.
Place all the ingredients for the filling in a dutch oven and on medium heat stir gently to combine. Heat until the filling has thickened and starts to bubble. Once the filling is bubbling continue to cook for another 1-2 minutes. Remove from heat and place in a heat proof bowl and set in the fridge to cool until room temperature or until just slightly warm.
Assemble and Bake:
Preheat the oven to 425 degrees F. Remove the chilled pie crust and place on a baking sheet. Fill the pie crust with room temperature blueberry chai filling and top with the cookie streusel. I like to make small clumps of the streusel by holding some in my hand to make small and larger cookie like clumps so there is a variety of the sized crunchies. Bake the pie at 425 F for 20 minutes, then drop the temperature to 375 and continue to bake with a pie shield to protect the edge of the pie to make sure it does not get too brown. Bake until the filling starts to slightly bubble up through the topping ; about another 45-50 minutes. Also watch the topping and cover the pie with tinfoil as needed to prevent it getting too dark. Remove and allow to cool over a wire rack.
You can enjoy the pie either room temperature or chilled.
The post Blueberry Chai Spice Crunch Pie appeared first on SUZIE SWEET TOOTH.
