The Punishment Sock



The recipe

Wild Blueberry Almond Crumble Pie 
Bon Appétit | July 2007


3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or
regular blueberries (do not thaw)
2 tablespoons fresh lemon juice

2/3 cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
Whipped cream or ice cream




Roll out pie crust disk on floured surface to
12-inch round. Transfer to 9-inch-diameter
glass pie dish. Turn crust edges under and crimp
decoratively, forming crust edge 1/4 inch above
sides of pie dish. Refrigerate while preparing
filling and topping.

For filling:
Whisk 3/4 cup plus 2 tablespoons
sugar and cornstarch in heavy large saucepan
to blend. Stir in blueberries and lemon juice.
Cook over medium heat until mixture bubbles
and thickens, frequently stirring gently, about
13 minutes. Chill filling until cool, about 1 hour.
If more sweetness is desired, stir in sugar by

For topping:
Combine first 4 ingredients in
processor; blend until mixture begins to clump
together. Transfer to bowl; chill 30 minutes.
Position rack in bottom third of oven and
preheat to 400°F. Spread blueberry filling
evenly in unbaked crust. Sprinkle topping
evenly over. Place pie on rimmed baking sheet
and bake until crust and topping are golden
and filling bubbles thickly, about 50 minutes.
Transfer pie to rack and cool completely.
DO AHEAD Can be made 8 hours ahead. Let
stand at room temperature.

Serve pie with whipped cream or ice

The reality
Just use your favorite homemade or store bought crust, I say this only because the crust is not the star of this pie. I used frozen wild blueberries which were so yummy and I ate them by the frozen handful. I bought 4 10 ounce bags because I was afraid I’d be short. Didi not adjust cornstarch or anything and consistency was great. If my pie pan had been deeper all the filling would have fit nicely, but I had about a cup left over.

Okay, now the real dilemma. I live in a small ranching community of about 8,000. Marzipan is NOT at the top of everyone’s shopping list therefore not available at my local supermarket. So . . . I tossed some almonds, alot of almond extract and some white and brown sugar to the topping mixture. May have been less sweet but was still great. I gotta tell you the salt in the topping is key. You definitely know it’s there (in agood way) and it rounds out the topping nicely.

This being Texas, pie must be topped with Bluebell Homemade Vanilla How can you not love a company who’s trucks read, "We eat all we can, and we sell the rest"?

FYI . . . I am about 6 rows away from completing the toe on the The Punishment Sock. I know now that if I didn’t knit them simulataneously  (and use spell check for that matter) simultaneously I would NEVER, oh and I do mean NEVER, knit a second sock in my life. Don’t care how cold my other foot is. Second Sock Syndrome is too nancy a diagnosis… I propose a motion to call the second sock simply the The Punishment Sock.

3 thoughts on “The Punishment Sock

  1. Stacey says:

    Hope you have electricity sooner than later. Are y’all staying somewhere other than your very dark perhaps very humid and warm home? I see you have family around, but looks like they are in the same boat, huh?
    Ronnie Milsap…wow, you are good.
    Well off to finish a sock. Take care and stay safe and dry. Give Sammy a hug.


  2. Sarah says:

    Yep, back to this post to print the recipe. In between dyeing on the stove top I will be making this this weekend.
    Glad you like the Ronnie Milsap reference. Oy. I am such a nerd. We would so have fun around an old juke-box, wouldn’t we?


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