Blueberry-Pineapple Pina Colada Pie

“A suggested dessert for a tropical island theme or Jimmy Buffet night.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 pastry for single-crust pie, basic flaky pie pastry, refrigerated
  • Filling
  • 3 cups wild blueberries
  • 1 cup canned crushed pineapple, drained
  • 13 cup thawed frozen pina colada concentrate
  • 14 cup sugar
  • 1 12 tablespoons cornstarch
  • 1 tablespoon rum (light or dark)
  • 12 teaspoon coconut extract or 12 teaspoon vanilla extract
  • salt (a pinch)
  • Coconut Crumb Topping
  • 34 cup all-purpose flour
  • 34 cup sweetened flaked coconut
  • 12 cup sugar
  • 14 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4 inch pieces

Directions

  1. Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
  2. Preheat oven to 400°.
  3. In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
  4. In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
  5. Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
  6. Place the pie on the center oven rack and bake for 30 minutes.
  7. Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
  8. Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
  9. Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
  10. Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
  11. Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
  12. Continue baking about 30 minutes until juices bubble thickly around the edge.
  13. If top starts to get too brown, cover loosely with foil for the last 15 minutes.
  14. Transfer pie to a wire rack; let cool for at least 1 hour before serving.

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