Blueberry Pie With Flax And Almonds Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
• Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
• To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
• Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
• Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

Steps:

• Preheat oven to 300.
• In a medium sized bowl combine oats, oat bran, ground flax, wheat germ, almonds and salt. Set aside.
• In a saucepan bring honey, brown sugar, vanilla, canola oil, and water just to a bubble over low heat.
• pour the honey mixture over the oat mixture, using a spatula to scrape out every last drop- and toss until the oats are evenly moistened.
• Spread the oats into 2 ungreased 9x13 casserole dishes, and bake at 300 for 20 min, stirring twice.
• Cool completely- add blueberries.
• Can be stored in a sealed container for up to two weeks. Granola will keep longer in the freezer.

Steps:

• Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
• Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
• Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
• Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
• To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
• Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
• Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

Steps:

• Ground the almonds in the food processor until fine.
• Add the flour, salt, and sugar. Pulse a few times to mix. Add the COLD butter and shortening cubes and pulse until the mixture resembles peas.
• Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap.
• Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
• Meanwhile, mix the blueberries with the following 5 ingredients and set aside.
• Preheat the oven to 425 degrees F. Move to racks to a lower and middle position.
• Flour a work surface and roll out one disk of dough in a 12 inch circle. Fold the dough over the rolling pin to transfer it to a 9 inch pie pan. Repair any cracks.
• Crimp or pinch the edges.
• Roll out the second disk of dough and cut out shapes with a floured cookie cutter.
• Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
• Place the pie on the lower rack and bake for 15 minutes. Lower the heat to 375 degrees F, and move the pie up to the middle rack. Bake another 35-45 minutes-until the crust is golden brown and the blueberry filling in bubbling. If the pie crust browns too quickly, cover it with foil.
• Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours!