Blueberry Pie With Cinnamon Whipped Cream
Ready In: 45 hrs 25 mins
Serves: 8
Yields: 1 pie
Ingredients
- 9 inches pie crusts
Filling
- 3⁄4 cup sugar
- 5 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 4 cups fresh blueberries
Crumb Topping
- 1⁄2 cup brown sugar
- 3⁄4 cup rolled oats
- 1⁄2 cup flour
- 1⁄2 teaspoon cinnamon
- 6 tablespoons butter
Cinnamon Whipped Cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Directions
- Mix sugar, cornstarch, salt, lemon juice, and cinnamon - sprinkle over blueberries.
- Pour filling into pie crust.
- For the crumb topping, stir together the brown sugar, oats, flour and cinnamon.
- Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling and bake the pie at 375 for 45-50 minutes, until the crust is golden brown.
- Cool.
- For the cinnamon whipped cream, whip the cream until slightly thick. Add powdered sugar, cinnamon, and vanilla extract and continue whipping until stiff peaks form.
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