Apple-Blueberry Pie

Apple-Blueberry Pie  YUM!

In keeping with the abundance of blueberries this time of year and the fact that I had apples I needed to use up, I came up with this pie. It turned out to be a fabulous combination! One of the guests to whom it was served exclaimed, “Wow, this is the best pie I’ve ever had!” Now, I don’t know if you’ll feel that strongly about it, but I’m sure sure you’ll like it!

Ingredients

1 Pillsbury refrigerated pie crust
4 C. sliced, peeled Granny Smith apples (3 large)
2 C. fresh blueberries
3/4 C. granulated sugar
1/4 C. flour
1/2 t. cinnamon
1 T. lemon juice

Topping
1/2 C. flour
1/2 C. oatmeal
1/2 C. brown sugar
1/4 t. ground nutmeg
1/3 C. butter, softened
1/3 C. sliced almonds

1. Place foil on the bottom oven rack to catch drips. Heat oven to 425 degrees.
2. Place one pie crust in a 9-inch pie pan as directed on box for a one-crust pie.
3. In a large bowl, mix the apples, blueberries, granulated sugar, 1/4 C. flour, cinnamon and lemon juice.; set aside.
4. In a medium bowl, mix together the oatmeal, 1/2 C. flour, nutmeg, butter, and sliced almonds with a fork until crumbly.
5. Spoon the fruit filling into the pie crust.

Unbaked Pie Before Adding Topping

6. Sprinkle the oatmeal mixture over the top of the fruit mixture.

Ready to go in the oven

7. Place pie on middle oven rack over the foil; Bake 50-70 minutes or until apples are tender and edge of pie is bubbling. After 20 minutes of baking, loosely cover the entire pie with a piece of foil to prevent excessive browning. Cool 2 hours. Serve warm or cold.

Serves 8

Fresh out of the oven


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