Recipe by ratherbeswimmin'
A suggested dessert for a tropical island theme or Jimmy Buffet night.
Top Review by jlhermes
I just placed at the State Fair with this recipe!!! <br/><br/>Every time I make it, it's different. I try to cut back on the fresh blueberries a bit and add more of the pineapple (so one pint of blueberries, and ~1.5 cups of pineapple). There seems to be too much liquid, too, so I added an extra tablespoon of corn starch (also, make sure that pineapple's good and drained!) One time I added the corn starch AND added an extra tablespoon of rum (so there were two tablespoons total), and there wasn't any difference. I would stick with one T. of rum.<br/><br/>Also, I never cut my butter into the coconut crumbs when the butter's cold. I don't use a food processor, and cutting cold butter is hard! Honestly, I heat my butter up so it's half melted and it turns out just fine.<br/><br/>Great summery treat! Per the comment of a previous reviewer, I dubbed this recipe my "Parrothead Pie", and it's good enough to show off--I have a ribbon to show for it!
- 1 pastry for single-crust pie, basic flaky pie pastry, refrigerated
- 3 cups wild blueberries
- 1 cup canned crushed pineapple, drained
- 1⁄3 cup thawed frozen pina colada concentrate
- 1⁄4 cup sugar
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon rum (light or dark)
- 1⁄2 teaspoon coconut extract or 1⁄2 teaspoon vanilla extract
- salt (a pinch)
Coconut Crumb Topping
- 3⁄4 cup all-purpose flour
- 3⁄4 cup sweetened flaked coconut
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/4 inch pieces
Directions See How It's Made
- 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, spreading them evenly over the surface; tamp them down lightly.
- Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
- Continue baking about 30 minutes until juices bubble thickly around the edge.
- If top starts to get too brown, cover loosely with foil for the last 15 minutes.
- Transfer pie to a wire rack; let cool for at least 1 hour before serving.