I’m a big fan of the pie maker and was really excited when Kmart launched their family sized pie maker. I love experimenting with pastry-free pies so I thought I would try out a blueberry muffin pie as my first family pie maker attempt. I sprinkled a crumble topping on top to take the pie to the next scrumptious level. The result was a crunchy crust with a soft, pillowy, moist inside, studded with delicious in-season blueberries. It’s a perfect size for the whole family to enjoy a treat.
Ingredients (serves 12 | makes 2 Family-Sized Pies)
- 2 Cups Plain Flour
- 2 Teaspoons Baking powder
- 3/4 Cup Castor Sugar
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1/2 Cup Milk
- 1 Teaspoon Vanilla Essence
- 160 Grams Fresh Blueberries plus extra for decoration
- 1 Tablespoon Brown Sugar
- 2 Tablespoon Plain Flour
- 1 Tablespoon Butter, softened
- 1/2 Teaspoon Cinammon
- Measure out and Sift the flour and baking powder into a large bowl.
- Add the sugar and mix.
- In a separate bowl, whisk together the eggs, oil, vanilla essence and milk.
- Pour the liquid into the dry ingredients and very gently fold the mixture together. Do not over-mix - the batter may still be quite lumpy but that's OK.
- Fold in the fresh blueberries
- For the crumble, mix together the butter, sugar, flour and cinammon with your fingers until it resembles a breadcrumb-like crumble
- Add half the batter into the pie maker. No need to pre-heat the pie maker.
- Turn the pie maker on. Sprinkle half the crumble mixture over the top of the pie and close the pie maker.
- Cook for 5 minutes and then very carefully using a spatula turn the pie over and cook for another 3 or 4 minutes.
- Poke a skewer of knife into the pie and if it comes up clean, your pie is ready. If not, you can turn the pie over again and cook until ready.
- Carefully remove the pie from the pie maker. Then add the rest of the batter to the pie maker and top with the crumble.
- Remove the pie when cooked. Decorate with fresh blueberries.