Recipe: Apple Blueberry Pie

|March 1, 2011|read comments (0)
Author: Mama's Kitchen

There are times I like to make something just a tad different but yet still good. One day I had about a cup of blueberries left over from another recipe and decided to add them to my apple pie – just to see how it would be.

 


Preheat oven to 375* F.


Prepare a 2-crust pie crust recipe of choice for a 9-inch pie.


Or if you want – you can try this one:


In large bowl, combine and whisk well:
2 cups flour
¼ teaspoon Kosher salt
1 teaspoon sugar


Cut in until mixture resembles coarse cornmeal:
¼ cup (½ stick) cold butter, cut into small pieces
3 tablespoons vegetable shortening


Add:
2 tablespoons ice water


Mixing quickly with fork. If the dough is still crumbly add more ice water – 1 teaspoon at a time – just until the dough holds together.

From into a ball, wrap in plastic and refrigerate for 30 minutes. Once again – I rarely do that – I just roll the dough into 2 rounds, fitting one in the pie pan, pressing into the bottom and along the sides.

Sprinkle a bit of plain, dry breadcrumbs** in the bottom; set aside.


In large bowl, combine:
¾ cup sugar
½ teaspoon Kosher salt
3 tablespoons cornstarch


Add:
4 – 5 cups apple, peeled, cored, sliced
1 cup fresh blueberries
1 tablespoon lemon juice
Toss to coat.

 


Transfer apples to pie shell; dot with butter; add top crust; seal and flute edges. If desired, brush top with milk.


Place on foil-lined baking sheet to prevent any overflow from ending up in the bottom of your oven.


Bake in preheated oven until done 50 – 85 minutes depending on the size of the pie and filling.


Cool on wire rack. Store in refrigerator.

 


**You can easily make your own when in a pinch or to save money!


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