Monday, July 28, 2008

Blueberry Apple Pie

What's your favorite kind of pie? If someone were to pose that question to me, I'd have to say, hands down, it's apple, with blueberry running a close second. What could be better than to put them both together?? Top it with a scoop of vanilla ice cream while it's still warm, and I'm in heaven! It just doesn't get any better than this.

pastry for a two crust 9" pie
4 macintosh apples
1 pint blueberries
3/4 cup sugar
3 tbs cornstarch
1 tbs freshly squeezed lemon juice
cinnamon to taste
1/4 tsp salt
2 tbs butter

Heat oven to 425 degrees F.
Using either a ready made pie crust or my Easy Pie Crust, line a deep dish pie plate with one pie crust, making sure to let it hang over the edges about an inch. Set aside.
Peel, core, and chop apples into small dice. Pick over berries to remove any stems. In a mixing bowl, place apples, berries, sugar, corn starch, lemon juice, cinnamon and salt. Using a rubber spatula, GENTLY toss ingredients together, being careful not to smash the berries. Pour apple-berry mixture into prepared pie plate. Cut butter into small pieces and place over top of apple-berry mixture.
Place second pie crust on top. Fold top crust under lower crust to form a ridge. Flute to make a decorative edge. Cut slits in top to allow steam to escape.
Bake for 15 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes more or until crust is golden. Cool on rack.

Instead of just cutting slits in your top crust, try weaving your pie crust like I did for the picture. To learn how, watch my video, How To Make a Lattice Top.
Use as much or as little cinnamon as you like. I usually just get the container of ground cinnamon and do a few shakes across the bowl just before I toss everything together.

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