Conference turris::cooks

1868.0. "Blueberry Lime pie w/ coconut crumble topping" by MDA::NEWSTED () Tue Jul 11 1989 13:18

    
    Over this past weekend I tried this dessert: BLueberry Lime Pie
    with coconut crumble topping. It was really different. The Lime
    flavor really added a unique tase to your regular super-sweet summer
    fruit pie recipie...
    
    ingredients: recipie for one pie shell ( I used a betty crocker mix )
                 1 qt. fresh wild blueberries ( the real tiny ones )
                 juice and zest of 2 limes
                 1/2 cup sugar
                 3 tbsp quick cooking tappioca 
                 Pinch of nutmeg
                 Pinch of ground ginger
                 Coconut rumble topping ( recipie given next )
             
                 Preheat Oven to 425 
    
                 Roll out the pie shell to a scant 1/8 inch. 
                 Place in pieplate, turn edges inward and crimp.
                 Or, for a really nice looking dessert, mix up
                 some more dough, roll into three strands and braid,
                 to be placed arounf rim of pie when filled. Thats
                 hard to do but very rewarding, it looks pretty.
                 refridgerate til needed
              
                 In a bowl compine berrirs, lime juice and zest, sugar
                 and tappioca, mix together lightly till berries are
                 coated. Turn into pieshell. 
                 
                 Cut out a round piece of foil to cover center of pie
                 fruit, not crust. Bake 15 minuts. Reduce heat to 375
                 and bake 20 minuts more. Remove, sprinkle coconut crumble
                 topping to cover center of fruit leaving outermost 1"
                 inch of fruit exposed.  Bake for 25-30 more, cool, serve
                 with vanilla icecream.
    
                 Coconut crumble topping:
           
                 1/3 cup largly shredded coconut
                 3 tbsp butter, cold, cut into small pieces
                 1/2 cup all purpose flour
                 1/2 cup sugar
    
                 toss flour + sugar in bowl, cut in small pieces
                 of butter until fine textured. lightly toss in
                 coconut and toss. I addded sliced almonds to this and
                 it was quite complimentary.
    
                 The recipie came from FOOD&WINE July '89 country pies
                 article.    
           
                 The lime zest does tend to give a slightly bitter effect
                 so if you are a real sweet tooth and like that sugary      
                 fruit tasete, this might not be your pie.