Blueberry Pineapple Pina Colada Pie
A suggested dessert for a tropical island theme or jimmy buffet night.
Steps
Roll out and fit pastry into a 9-inch pie pan.
Sculpt the edge into an upstanding ridge.
Place in freezer for 15 minutes.
Preheat oven to 400.
In a bowl , combine the blueberries , pineapple , and pina colada concentrate in a large bowl.
In a small bowl , mix the sugar and cornstarch together in a small bowl , then stir the mixture into the fruit.
Stir in the rum , coconut extract , and salt.
Scrape the filling into the chilled pie shell.
Smooth the top with a spoon.
Place the pie on the center oven rack and bake for 30 minutes.
Meanwhile , make coconut crumb topping: add flour , coconut , sugar , and salt to a food processor.
Pulse briefly to mix.
Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
Dump the crumbs into a large bowl and rub between your fingers to form large , buttery crumbs.
Refrigerate until ready to use.
Remove pie from oven and decrease temperature to 375.
Carefully dump the crumbs in the center of the pie ,.
Ingredients
pastry for single-crust pie, wild blueberries, canned crushed pineapple, pina colada concentrate, sugar, cornstarch, rum, coconut extract, salt, all-purpose flour, sweetened flaked coconut, unsalted butter