Monday, May 23, 2011

Apple Blueberry Pie

My husband, Allen, LOVES pie! It is his favorite dessert for sure. The problem with him loving it so much is I'm not that good at making it. My crust will turn out too dry, too wet, over-cooked, under-done, or it just tastes bad. My main fear is that it will NEVER be as good as his grandmother's, Didi, blueberry pie that is his favorite. Well my friends today I decided to try again.
This is Didi.
Normally, I buy the Pillsbury pre-made crust from the refrigerator section at Wal-Mart, BUT not today. I didn't feel like going 5 minutes down the road to the store to get one. I decided to make my own crust. (And I sure am glad I did)  I found this recipe at allrecipe.com. After the crust was refrigerated for about 4 hours, I began to think about what I wanted to put in the crust. An idea began to flow through my head so fast it made me tired and I wanted to do something easy. I had some green apples in the fridge, but didn't know how many. I looked and I had 2. Moments later, peeled, cored, doused in lemon juice, covered in cinnamon and sugar I realize it wasn't enough to fill my crust. What oh what can I do? What else do I have in this house to use? Blueberries! We have tons of frozen blueberries from Didi's blueberry plants last year. Yes! I poured some blueberries into the bowl, added some more sugar, and cornstarch. It's going to be wonderful.
I rolled out my cold crust to fit my pie pan and still have it lapped over the side, fit it into the pan, and poured the filling into the crust and folded the extra crust over the top. In the oven you go pie! See you in about 50 minutes or until you're golden brown.
This is how the pie came out! Yummy!
 The pie came out WONDERFUL! Even Allen said so.. so that must be true. ;)
Recipe below:

Apple Blueberry Pie
  • 2 medium granny smith apples
  • 1 cup of blueberries
  • 1/2 cup of sugar
  • 1 tablespoon of cinnamon
  • juice of 1 lemon
  • 2 teaspoon of cornstarch
  • pie crust
  • 1 tablespoon of sugar
  • 1 egg beaten
Make pie crust from pie crust recipe above. Refrigerate for 4hours.
Pre-heat oven to 375 degrees. 
Peel, core, and chop apples into small pieces, put into bowl, and cover with lemon juice.
Add blueberries, sugar, cinnamon, and cornstarch to the apples and stir.
Roll out pie crust to fit into a pie pan and still over lap.
Fit the crust into the pie pan and pour filling into the crust. Fold the over lapping crust over the filling.
Brush the beaten egg over the showing pie crust and sprinkle with sugar.
Bake the pie for 50 minutes or until golden brown and bubbly!

ENJOY! I know I did!

-Erin