Have you ever felt like you have done such a good job that you want to pat yourself on the back? That’s what I feel with that Blueberry Pie With Almond Topping! I so love it that I really think that I could sell it!
Well, this idea really went through my mind and I have to say, it doesn’t want to go away! So what should I do with it? I have decided to go on with it and sell my pies to raise money to a program that is close to my heart: e-sports. E-Sports is an umbrella organization for several Bay Area community service programs: E-Soccer, E-Karate, E-Hoops, and E-Fitness. Each program specializes in inclusion, which partners typical and special needs kids alongside each other in various athletic capacities. These programs have revolutionized and pioneered the inclusive sports philosophy and have made an impact on special needs and typical families from California to Kenya.
I will try to sell at my level enough pies in 2017 to raise $10,000 for the program. And yes, I plan on doing it all by myself. Because I do believe that anyone can make a difference and that one person can change the world! There’s a law where I live that allows me to bake from my home and sell my goodies in total legality. It’s called the Cottage Food Law. I will need to follow some rules but it’s worth it! My fundraiser will be called: The Giving Pies Project.
I love this recipe because it can be made all year long, with every kind of frozen or fresh fruits. So I believe I can make many flavors to please many customers and raise $10,000 by then end of 2017. It’s going to be a great adventure and I will make sure to update you on a regular basis. Wish me luck! Cheers to a superb 2017!
Preheat the oven to 400 °F/200 °C. Roll out the crust onto a greased tarte pan and set aside.
Prepare the filling: mix the blueberries and the sugar in a medium size pot and bring to a boil at medium high heat. It should take about 5 to 7 minutes. Mix the cornstarch to the water in a small bowl and add to the blueberries. Mix well and remove from heat after it has thicken up. Let cool.
Prepare the crumble top: in a bowl, add the flour, almond meal , sugar and butter. Mix until the mix feels like wet sand and set aside.
Pour the blueberry filling onto the crust. Add the crumble topping and bake for about 30 minutes until the topping is golden brown. Dust with powdered sugar before serving.