Crustless Ginger Blueberry Pear Pie Recipes

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
• In a medium bowl: mix flour, sugar, baking powder, and salt.
• In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
• Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
• Gradually add blueberries to mixture and gently stir to coat berries.
• Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
• (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
• (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
• Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
• Let cool, serve, and enjoy.

CRUSTLESS PEAR PIE

Steps:

• In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger, and nutmeg; toss to coat. Transfer to a 9-inch pie plated coated with cooking spray, sprinkle with almonds.
• In a bowl, combine flour, brown sugar, baking powder and salt; cut in butter until crumbly. Sprinkle over top.
• Bake at 350F for 40-45 minutes or unitl golden brown.
• Cool on wire rack. Store in refrigerator.