Caramel-Pecan Wild Blueberry Pie

Caramel-Pecan Wild Blueberry Pie

25 mins

1 hour, 30 mins



Dough for single-crust pie

7 cups Josh Pond frozen wild organic blueberries

1 teaspoon lemon juice

1 teaspoon vanilla extract

3/4 cup chopped pecans

1/3 cup packed brown sugar

3 tablespoons sugar

4 teaspoons ground cinnamon

1 tablespoon cornstarch

1/4 cup caramel topping, room temperature

3 tablespoons butter, melted


Streusel topping:

3/4 cup all-purpose flour

1/4 cup sugar

6 tablespoons cold butter, cubed

2/3 cup chopped pecans

1/4 cup caramel topping, room temperature


1. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

2. In a large bowl, toss blueberries with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to blueberries and toss to combine.

3. Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.

4. For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.

5. Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

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