BOURBON BLUEBERRY CRUMBLE ENJOY DAN:

     MR. STEWARD BOURBON BLUEBERRY PIE by CHEF DAN:

1-9-inch store bought pie crust

CRUMBLE;

1/2-cup oats

1/4-all-purpose flour

1/4-brown sugar

1 cup half and half

1/4-cup sliced almonds

1/2-cup butter, cut into 1/2-inch pieces

A smidgen sea salt

PIE:

1 store bought 9-inch pie crust

4 cups blueberries

6 limes, zest and juice

1 cup sugar

3 tablespoon cornstarch

1/2-cup bourbon

DIRECTIONS FOR CRUMBLE:

1.   Whisk in all ingredients except butter, mix until no lumps remain.

2.   Rub butter into oat mixture and mix until completely incorporated.

3.   Chill for 15-20 minutes, can chill up to 4 days ahead.

PIE:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Place pie dish on a prepared baking sheet.

2.   Combine blackberries and next 5 ingredients in a bowl.

3.   Gently mix until blueberries and mixture is evenly distributed.

4.   Pour blueberries into pie crust and top evenly with crumble.

5.   Bake until center of crumble is golden brown in the center.

6.   Bake 1-1/4- to 1/2-hours or until the juices start to ooze out.

7.   Let pie cool for 2 hours at room temperature.

ENJOY DAN:                                BON-APPETITE!!