Recipes full

header stroke
off the menu blog title
who we are and contact us dash
who we are
contact us
main tab
home tab
cookbooks tab
recipes tab
staff blog tab
the front burner tab
featured recipe tab
the prep tab
from our kitchen tab
cheers tab
news nosh


header stroke

Blueberry Cardamom Pie with Polenta Streusel

Book Title

About the book

Blueberry Cardamom Pie with Polenta Streusel

From Magpie

Cardamom has a warm and sweet aroma with a complex bouquet of lemon, mint, black pepper, and floral notes— beautifully complementary to the sweet-tart summer flavor of blueberries. Grated apple, with its abundant pectin, serves as a natural thickener.

MAKES 1 (9-inch / 23-cm) PIE

1/2 recipe Magpie Dough for Flaky Piecrust (recipe can be found on this site- just search "Magpie"))chilled overnight
Polenta Streusel (see recipe below)
1 Granny Smith apple
1 teaspoon freshly grated lemon zest
2 teaspoons freshly squeezed lemon juice
2 pounds / 907 g (about 2-1/2 dry pints) blueberries
3/4 cup / 144 g granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cardamom
1/8 teaspoon fine salt

Roll, pan, and flute the dough. Transfer the pan to the refrigerator and chill the shell while you make the filling and the streusel.
Prepare the streusel as directed. Transfer the bowl to the refrigerator and chill the streusel while you make the filling.
Preheat the oven to 375°F (190°C) with a rack in the center. Line a baking sheet with parchment paper.
Peel the apple. Discard the peel. Line a large bowl with a clean, dry kitchen towel. Finely grate the apple flesh onto the towel, discarding the core.
Wring the flesh dry with the towel and transfer back to the bowl. Add the zest and juice and toss to mix. Add the blueberries and toss to combine.
Whisk the sugar, cornstarch, cardamom, and salt together in a small bowl. Sprinkle the sugar mixture over the berries and toss to coat the fruit and moisten the sugar and cornstarch so that no dry white streaks remain.
Set the prepared pie shell on the parchment-lined baking sheet. Pour the filling into the shell, spreading evenly. Crumble the chilled streusel mixture on top of the filling, distributing it in an even layer and covering all of the fruit.
Transfer the baking sheet to the oven and bake the pie 25 minutes, then rotate the baking sheet, reduce the oven temperature to 350°F (175°C), and
bake 30 minutes more, or until the juices bubble up through the streusel. Tent the top of the pie with foil if the streusel or crust begins to over-brown.
Let the pie cool and set uncovered, at room temperature, overnight (or up to 3 days) before slicing.

polenta streusel
MAKES ABOUT 2 CUPS; ENOUGH TO TOP 1 (9-inch / 23-cm) PIE OR 12 (2-inch / 8-cm) MINI PIES

1/2 cup / 96 g granulated sugar
1 teaspoon freshly grated lemon zest
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1-1/4 cups / 150 g all-purpose flour
3/4 cup / 125 g polenta(fine yellow cornmeal)
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 cup / 113 g cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten

Combine the sugar and lemon zest in a medium bowl and mix until the sugar looks damp and starts to clump a bit. Add the cardamom, ginger,
flour, polenta, baking powder, and salt and whisk until well combined. Add the butter cubes and blend with your fingers or a fork until the mixture resembles coarse crumbs. Drizzle in the egg and stir the mixture with a fork until it is evenly moistened and begins to gather into small clumps. Set the bowl in the refrigerator and chill the streusel for 15 minutes before topping your pie.

facebook tab
twitter tab
pinterest tab
youtube tab

RUNNING PRESS. An Imprint of Perseus Books,  A Hachette Book Group Company
Privacy Policy
    Terms of Use