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1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
3/4 cup salted butter, room temperature
1/2 cup finely chopped walnuts or pecans
Filling and Topping:
6 ounces low-fat (or regular) cream cheese (not the whipped type), room temperature
1-cup confectioner’s sugar
1/2 teaspoon almond extract
1-cup heavy cream
2-tablespoons granulated white sugar
1-21 ounce can blueberry pie filling
Blanched slivered almonds, if desired
Preheat oven to 350°F. Add flour and confectioner’s sugar to a food processor and pulse to combine ingredients. Add butter and nuts; gently pulse to an oatmeal-size texture. Press dough evenly into the bottom and up sides of a greased 12″ tart pan or an equivalent-size shallow pan. If using a smaller pan, the crust will be thicker. Bake about 15 minutes or until lightly browned around the edges. Set aside to cool completely.
Filling and Topping Directions:
Combine cream cheese, confectioner’s sugar and almond extract in a large mixing bowl; mix until smooth. In a separate bowl, whip the heavy cream until it forms soft peaks; whip in 2 tablespoons granulated sugar. Fold the whipped cream, a little at a time, into the cream cheese mixture. Pour cheese filling into the prepared crust. Top with pie filling. Decorate with blanched almonds, if desired.
Yield: 8 servings
My answer: Here are a few suggestions you might try. 1) For berry and cherry pies, use Minute Tapioca instead of flour. The conversion from flour to tapioca is on the box. 2) Vent the bottom crust with lots of fork pricks and cut large vents into the top crust so the liquid can evaporate. 3) Don’t cut the pie until it is completely cool, preferably refrigerated overnight. 4) Bake the pie longer, and 5) if you live at a high altitude, getting things to thicken properly might prove to be challenging. Good luck Dorine, and thanks for your question.