INGREDIENTS

INSTRUCTIONS

~---------------------PIE---------------------------
~--------------STREUSEL TOPPING--------------------  At the end of each
month, The Cook & Kitchen Staff select some of the  best recipes sent
to Recipe-a-Day during the month, and post them to  the entire
membership. Today's offering is from Recipe-a-Day member  R.R. at AOL.
Today's recipe is a delicious fruit pie that will make a fantastic
finish to any meal you prepare. Because fresh blueberries are not in
season at the moment, the Kitchen Staff used frozen blueberries to
prepare today's recipe. We simply thawed and rinsed the fruit. As a
precaution against producing a runny pie, we crushed the fruit
slightly and let it drain for a bit to remove any excess moisture. If
you need to use frozen blueberries to prepare today's recipe, we
recommend you do the same.  Thank you to all Recipe-a-Day members who
took the time to send in a  recipe this month. We wish we could publish
them all!  Pre-heat the oven to 400-F degrees and prepare a 9-inch pie
pastry in  a pie tin, making sure to trim any excess pastry and then to
crimp  the edges. (If you prefer to prepare your own pie pastry from
scratch, you'll find our basic recipe at the Recipe-a-Day archives:
http://www.bignetwork.com/dp/rd :)  Rinse the blueberries and drain
well. In a large mixing bowl, combine  blueberries, sugar, lemon juice,
tapioca, and salt. Blend well.  Spread the blueberry pie filling in the
pastry shell.  To prepare the streusel topping, melt the butter in a
skillet over  medium heat. Add the cake crumbs and brown lightly. Add
the cinnamon,  then sprinkle the streusel evenly over the top of the
blueberry pie.  Bake the pie for 10 minutes at 400-F degrees, then
reduce heat to  375-F degrees and bake for 35 minutes longer. Let cool
on a baking  rack. Slice to serve.  Kitchen Staff Tip: When the Kitchen
Staff prepared today's recipe, we  used a cup of plain pound cake
pieces that we "crumbed" while  browning the cake in butter. The
blueberry pie turned out delicious!  However, you may use any type of
plain cake pieces to prepare today's  recipe.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 30, 1999, converted by MM_Buster
v2.0l.

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