Wednesday, May 20, 2015

Dutch Apple and Blueberry Pie

Here's a delicious variation on my dutch apple pie.  I needed desserts for two different occasions last weekend and was trying to use what I had on hand so I didn't have to take the girls out again.  I realized I had a couple frozen pie crusts, but not enough apples or blueberries for full pies.  So this pie was born.  Adding blueberries not only adds beautiful purple color, but also a sweet and summery flavor.  This pie is just begging to be served with ice cream on a warm sunny day.  Here's how Mama makes it:

Dutch Apple and Blueberry Pie

Ingredients: (per one 9-inch pie)

for pie:
- 3 apples, peeled and sliced
- 3/4 c. blueberries
- 2 t. lemon juice
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1/2 t. cinnamon
- 1/2 T. tapioca
- 2 T. flour
- pinch salt

for topping:
- 1 c. flour
- 1/2 c. brown sugar
- 1/4 c. quick oats
- 6 T. softened butter

1.  Preheat oven to 350 degrees F.  Peel and slice apples, rinse blueberries.  Place apples and blueberries in a large bowl, add lemon juice, and gently toss to combine.

2.  Add sugar, brown sugar, cinnamon, tapioca, flour, and salt to the fruit bowl.  Stir until evenly combined, then transfer to a 9-inch pie plate.

3.  In a small bowl, combine topping ingredients and stir with a fork until pea-sized clumps form.  Pour evenly over top of the pie. 

4.  Bake uncovered at 350 for 50-60 minutes.  Cover with foil last 10 minutes or so if topping and crust starts to brown too much.  Allow to cool before serving.

The girls were worried that I was using all their fruit.  Apples and blueberries are two of their favorites lately.

Annalyn loves our new breakfast bar and stools

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