Thursday, July 26, 2012

Blueberry Apple Pie

I love to make pie.  We recently had some nice blueberries for pie, and when I went to make it,  the two clamshells of berries just didn't look like enough to make a properly filled pie.  My definition of properly filled is so much filling you couldn't cram another berry in there.  So, I peeled the three Granny Smith apples that were in the fruit bowl and added them too.  It turned out really good, and I got requests to make it that way again soon!
When I was putting this together, I got distracted a few times.  Because of my distracted state, I forgot to put the butter pats over the fruit before putting on the top crust.  I remembered about the time I got it all crimped.  So this accounts for the gaping hole in the top.  Actually, it worked out well;  I got the butter put in the gaping hole, and it didn't drool all over my oven because the hole prevented it from doing that too!
I used store bought crust.  The last homemade crust I did was an all butter thing, and it was tough as shoe leather, so why reinvent the wheel?  I went back to what works.

Blueberry Apple Pie
2 pints fresh blueberries
3 Granny Smith apples peeled and sliced thinly
1 tsp cinnamon
1 C sugar
1/4 C flour
1/2 stick butter cut into little pieces and dotted over the pie (hopefully before you put the top crust on hehe)

Mix above ingredients.  Pour into bottom pie crust, and top with top crust.  Wet the edge of the bottom crust, and crimp to seal.  Decorate the top with a couple slashes, and a fork to release steam.  Place filled pie on a cookie sheet lined with foil  (I forgot the foil last time and had to buy a new cookie sheet.  After an hour, the burnt fruit syrup is not going to come off!  Bake at 400*F for an hour.

No comments:

Post a Comment