Blueberry Cream Cheese Ribbon Pie

• Filling
• 8 oz. can of crushed pineapple
• 2/3 cup granulated sugar
• 3 tbsp. cornstarch
• 4 cups frozen blueberries
• Ribbon layer
• 8 oz. cream cheese
• 1 large egg
• 1/3 cup granulated sugar
• 1 1/2 tsp. lemon juice
• 1/4 tsp. vanilla extract
• 1 refrigerated double pie crust
• Drizzle
• 1/2 cup powdered sugar
• 1 tbsp. whole milk

1. Place one pie dough in a 9 inch glass pie plate
2. Preheat oven to 375 degrees
3. make filling
4. In a 2 qt saucepan place the crushed pineapple with juices , stir in the granulated sugar and cornstarch
5. heat on meduim stirring constantly till it is a jelly consistancy, remove from the heat and then fold in the frozen blueberries. Set aside
6. Make ribbon layer
7. In meduim mixing bowl place the cream cheese with granulated sugar. Beat till light and fluffy. add the egg and continue beating on meduim add the lemon juice and vanilla extract.
8. Assemble pie
9. Place 1/3 of the blueberries in pie shell levelling off the top
10. Then spread the cream cheese mixture over the top. carefully leveling off.
11. Top with the remaing blueberry mixture.
12. Cut the other pie crust into one inch strips and lattice or weave over the top of the pie
13. Flute edges together
14. placein the lower half of the oven and bake for 40 to 45 minutes. cover the edge after 20 minutes to prevent over browning. Immediately after removing from the oven make the drizzle mix the powdered sugar and milk together and drizzle over the top crust and the exposed berries
15. Cool at least an hour before serving

filling, pineapple, granulated sugar, cornstarch, frozen blueberries, layer, cream cheese, egg, sugar, lemon juice, vanilla extract, crust, drizzle, powdered sugar, milk

Taken from www.epicurious.com/recipes/member/views/blueberry-cream-cheese-ribbon-pie-1211259 (may not work)