Ellie and I had a ton of running around to do this weekend (return clothes, shoes and toys and we had to buy new living room furniture - YEAH!) and by the end of the day, I had a splitting headache. We had two more stops to make, the grocery store and the library. I decided my headache was far too bad to chance a trip to the grocery store on a hungry stomach and with a napless child. I told my little bean I was not going to the store because my head hurt and she said the sweetest thing to me. "Mama, we don't have to go to the li-bary. We can go home and I will take care of you." Awww. I have the B-E-S-T kid in the world!
Once we got home, I still had to come up with something to take to my FIL's annual fall party and it had to be made with stuff I had at home. Thankfully, with my new frugal living, I have all kinds of stuff on-hand for things like this.
Since we were going to be going to the party a little late, I knew a dessert was what I should take. Open the fridge and I see a roll out pie crust, just one, not two. Remember I made a quiche lorraine a while back and it only called for one. Yippy! Now I get to use the other one. I knew I had blueberries in the freezer from a BOGO sale and I also knew I had some blueberry pie filling in the pantry as a result of a SUPER awesome sale.
I know. This seems all very Sandra Lee Semi-homemade and it kills me to admit that since I cannot stand that woman or her desserts made from twinkies and pudding cups but technically, this is semi-homemade. I think I shall call it a cheater recipe so I do not have to use her coined phrase.
So here is my recipe.
Cheater Blueberry Pie with Crumb Topping
1 unbaked pie crust (homemade or roll out kind)
1 21 oz. can of blueberry pie filling (or you could make your own)
1-2 cups of fresh blueberries (your call on the amount)
1 cup rolled oats
1 cup brown sugar
1 teaspoon cinnamon
1 stick of chilled butter
3/4 cup all-purpose flour
- Preheat oven to 425 degrees.
- Using your mixer, mix oats, sugar, cinnamon, flour and butter until crumbly and set aside.
- Place pie crust in pie pan.
- Pour blueberry pie filling into pie crust.
- Evenly spread fresh berries on top of pie filling.
- Cover top of pie with small spoonfuls of crumb mixture. You want to make sure the top of the pie has plenty of little holes so the blueberry mixture can bubble up instead of over the sides and all over your oven.
- Bake pie for 15 minutes.
- Remove from over and cover the edges with foil.
- Return to over for approximately 25-30 more minutes. The pie is done with the top is golden and the blueberries are bubbling in the center.