My daughter, and one of my sons went blueberry picking with me. I decided to make this recipe because it was from my mother. (I have the note card in front of me.... in her writing)
Ma, this pie is in honor of you!
Pie and Topping:
1 single crust (see below for Ma's pie crust recipe)
4 cups sliced and peeled granny smith apples (I had other kinds, so I added lemon juice)
2 cups fresh blueberries
3/4 cup sugar
1 1/4 cup flour (divided)
1/2 teaspoon cinnamon
1/2 cup firmly packed brown sugar
1/4 teaspoon nutmeg
1/3 cup softened butter or margarine
- Place pie crust on 9 inch pie plate
- Heat oven to 425 bake. (place foil on the rack below to catch drips)
- Combine apples, blueberries, sugar, 1/4 cup flour and cinnamon and mix well
- Place on pie crust
- In another bowl, combine 1 cup flour, brown sugar, nutmeg and butter
- Mix with a fork until topping looks like tiny peas
- Place on top of filling
- Bake 60-70 minutes, until bubbling
- If the topping begins to brown to quickly, place foil loosely on top
Single Crust:
1/3 cup Crisco
1 cup flour
3 to 4 tablespoons ice water
- Mix together Crisco, flour and ice water to form tiny peas (add more water if to dry)
- Place in the center of the pie plate and spread out evenly by hand (no rolling needed)
- Queenie Cuisine
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