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Cinnamon Crunch Blueberry Pie

Recipe By: Paul Arguin
Year Submitted: 2015
Winner First Place


6 oz flour
1/16 tsp cinnamon
1.5 tsp sugar
½ tsp salt
1/8 tsp baking powder
6 T cold butter (cut in cubes)
1 oz cold shortening
1 tsp cider vinegar
3 T cold water
1 egg white, lightly beaten

30 oz fresh blueberries
1 granny smith apple
Zest from 1 lemon
2 tsp lemon juice
¾ cup sugar
2 T. finely ground minute tapioca
1/8 tsp salt

1 cup panko
4 T melted butter
1/4 cup sugar
1/2 teaspoon cinnamon
pinch of salt

1 cup powdered sugar (4 oz)
1 T. lemon juice
1 T. heavy cream
pinch of salt


Mix flour, cinnamon, sugar, salt, and baking powder in a medium bowl. Add butter and cut in by hand with pastry blender until it resembles coarse sand. Add shortening and cut in until pea-sized nuggets of shortening remain. Add water and vinegar and mix with rubber spatula until dough is just holding together. Wrap in plastic and chill in refrigerator 30 minutes. Preheat oven to 425ï‚°F. Roll out dough into a circle, place into pie plate and trim any excess. Crimp edge into a decorative pattern and chill another 15 minutes in the freezer. Place a sheet of parchment on the crust and fill with pie weights. Bake crust for 20 minutes on lower oven rack. Remove pie and weights and bake 5 minutes more. Decrease oven temperature to 400ï‚°F. Brush inside of pie with egg white.

Place blueberries into a vacuum sealable bag. Peel apple and grate fine. Squeeze grated apple through a clean kitchen towel and Disperse the grated apple among the blueberries in the bag. Add Lemon zest and juice to the bag. Whisk sugar, tapioca and salt in a bowl and add to bag and mix well. Seal vacuum bag and cook in immersion circulator at 150 degrees for 1 hour. Pour contents of bag into warm pie shell.

Toss panko with melted butter until well coated. Stir in sugar, cinnamon and salt. Sprinkle topping on top of blueberries. Cover edge with pie ring and bake on middle rack at 400 for 25 min.

Whisk sugar, lemon juice, salt, and cream together and drizzle over surface of pie.