Lunch: Double-Bottom Blueberry, Lemon and Pecan Pie

You’ll love this State Fair Pie Contest winner with a nutty crust and delicious lemon-blueberry filling.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Double-Bottom Blueberry, Lemon and Pecan Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3 cup sugar
2 1/2 teaspoons ground cinnamon
1/4 cup butter
3/4 cup coarsely chopped pecans
3 cups fresh or frozen blueberries
1/2 teaspoon finely grated lemon peel (from 1/4 medium lemon)
1/4 cup fresh lemon juice (from 1/2 medium lemon)
1 teaspoon quick-cooking tapioca
2 tablespoons sugar
3/4 cup lemon pie filling (from a can)
Lemon slices, if desired
Pecan halves, if desired

Instructions

Heat oven to 425 °F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
In small bowl, mix 1/3 cup sugar and the cinnamon until well blended. In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. With pastry brush, brush melted butter on side and top edge of pie crust. Sprinkle buttered areas of crust with sugar mixture. Stir remaining sugar mixture and the chopped pecans into remaining melted butter until pecans are well coated. Sprinkle pecan mixture into crust-lined pie plate. Top with second crust; trim and flute edges. Prick top crust several times with fork. Bake about 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
In 1-quart saucepan, mix 1 cup of the blueberries, the lemon peel, lemon juice, tapioca and 2 tablespoons sugar. Using potato masher or fork, mash blueberry mixture well. Cook over medium-low heat about 15 minutes, stirring constantly, until thickened. Stir in remaining 2 cups blueberries. Spread lemon pie filling evenly over top of cooled pie. Pour blueberry mixture on top. Refrigerate until ready to serve. Garnish with lemon slices and pecan halves. Cover and refrigerate any remaining pie.

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