INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2 1/2
teaspoons ground cinnamon
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
3/4
cup lemon pie filling (from a can)
DIRECTIONS
1
Heat oven to 425°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
2
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.
3
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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