Whew!! The summer seems to be flying by! All the stores are busing selling school clothes and Halloween candy, it's always hard to put summer feet back in those new shoes. I had almost forgotten about blueberries in all the rush, so I went to Sauvie Island Blueberries to pick their 'fall bearing' variety. It was slow going, not many berries but I got some home and made blueberry apple pie and thought I'd share the recipe. First, the pie crust has to be perfect, and fortunately, I have that recipe!
4 cups flour 3 cubes butter 1 teaspoon salt 4-5 tablespoons ice water
Put the flour in a large bowl and sprinkle salt and mix it in. Using a pastry blender, blend in the butter. (I can't believe I used two knives once, time consuming!!!)
Put a couple of ice cubes in about 1/2 cup of water, and with a two tined fork, add a tablespoon at a time of water until mixture starts to stick together, then form it into a ball. This recipe will make 2 pies if rolled out thin. Roll out bottom crust and put in pie dish.
Blueberry-apple filling:
If using fresh berries, mash them up with a potato masher first, if using frozen, squeeze the excess moisture out in a strainer.
In a bowl, add 4 cups blueberries, 2-3 apples peeled and chopped (If small apples, use 3)Add 1 1/4 cups sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, mix together and put in crust. Dot 3 tablespoons of butter in small pieces evenly around pie. Roll out top crust and put on and seal, sprinkle cinnamon and sugar on top. (Don't forget to slit the top, so steam can escape. Bake about 40 minutes at 350, wait till you can see the juices forming around edge of pie and pastry is browning. Let cool and YUM!!!
