What is more American than apple pie, right?

For the 4th of July holiday this year I decided to bake up a fresh apple pie but I was inspired by the book I just read and made a Blue Apple Pie instead!

I am hooked on Joanne Fluke’s fun Hannah Swensen murder mystery series (with recipes) and this recipe sounded too good to pass up!

I share a few other Joanne Fluke recipes on this blog including these amazing Double Fudge Brownies !

Scroll down for the recipe for my version of the Summertime Blue Apple Pie.

This patriotic crumble topped fruit pie is delicious served warm or cool with a scoop of ice cream on the side! 

This recipe is from my favorite food themed murder mystery series by Joanne Fluke.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

She looks cute and innocent but she will sneak bites if sweets the minute you turn around!

Ava is always a great helper in the kitchen!

Today’s recipe sponsor is Dixie Crystals

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Print

Blue Apple Pie

Makes 8 slices

Ingredients

For the pie:

• 1 frozen deep dish piecrust slightly thawed
• 1/2 cup sugar
• 2 tbsp flour
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1/8 tsp cardamom
• 1/8 tsp salt
• 2-3 cups Granny Smith apples peeled and sliced
• 1 tsp lemon juice
• 1 can blueberry pie filling
• 1/4 stick 1/8 cup cold butter, cut into pieces
• whipped cream or ice cream for serving

For the crumble topping:

• 1 cup flour
• 1/2 cup cold butter cut into pieces.
• 1/2 cup brown sugar
• 1/2 tsp cinnamon

Instructions

• Preheat oven to 350 degrees.
• I roll out my piecrust and fit into my large 9 inch pie dish. You can also buy the frozen pie crust already in the tin.
• In a large bowl mix together sugar, flour, and spices.
• After you peel and slice your apples add them to a bowl and toss with lemon juice to keep from browning.
• Add the apples to the bowl of ingredients and toss to coat.
• Now add the blueberry pie filling and mix in.
• Spread filling into the pie shell.
• Add the pieces of cold butter on top of the filling.
• Place the pie on a baking sheet in case it overflows.

To make the crumble:

• Add flour, cut up butter , brown sugar, and cinnamon to a food processor.
• Blend until it is it mixed well and in small pieces.
• Sprinkle the crumble all over the top of the pie, patting on and covering as much as possible.
• You can cut a couple slits in the top of the pie for venting if you need to.
• Baked the pie until it is golden brown and the apples are tender, about 1 hour to 1 hour 15 minutes.
• Remove and let cool before slicing.
• Serve with scoops of ice cream or whipped cream.

Notes

Recipe for author Joanne Fluke.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Strawberry Banana Oatmeal Cookies from Eat Move Make
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Strawberry Upside Down Cake from It’s Shanaka
Margarita Bundt Cake from Fake Ginger
Air Fryer Blackberry Hand Pies from Blogghetti
Grape Jello Pie from 4 Sons ‘R’ Us
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
S’mores Mug Cake from Family Around the Table
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Cookies and Cream Ice Cream from Devour Dinner
Small Batch Emergency Air Fryer Brownies from Shockingly Delicious
Chocolate Chip Cheesecake Bars from Books n’ Cooks
Strawberry Crunch Cheesecake from SugarYums
Crescent Roll Peach Dumplings from Cheese Curd In Paradise
Instant Pot Orange Dreamsicle Cheesecake from Baking up Memories
Rum Raisin Brownies from Food Hunter’s Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs
Sheet Pan No Bake Banana Split Cheesecake from Karen’s Kitchen Stories
Double Chocolate Zucchini Bread from Comfortably Domestic
Baltimore Strawberry Pie from Cookaholic Wife

The post Summertime Blue Apple Crumble Pie #SummerDessertWeek appeared first on For the Love of Food.

Today I wanted to combine two of my favorite things, breakfast and dessert, to make one mouthwatering dish: Blueberry French Toast Shortcakes! I was sent juicy blueberries from Rainier Fruits so I decided to make my favorite homemade blueberry pie filling. Then I added sweet cubed brioche bread and whipped cream and voila!
Dessert is served!

Print

Blueberry French Toast Shortcakes

Serves 2

Ingredients

• 1 cup Blueberry Pie filling recipe below
• 1 egg beaten
• 1/2 cup milk
• 1/2 tsp Adam's Extract Vanilla Cinnamon Sugar
• 1 tbsp Land O'Lakes unsalted butter
• 3 slices brioche bread
• whipped cream for topping

Blueberry Pie Filling:

• 1 pint Rainier Fruit blueberries
• 6 tbsp sugar
• 1 1/2 tbsp corn starch
• pinch salt
• 1 1/2 tsp lemon juice

Instructions

• Preheat a large skillet over medium heat.
• In a large bowl, add eggs, milk, and cinnamon
• Whisk until combined.
• Cut the three slices of brioche into bite size cubes.
• Add the bread to the egg mixture bowl and toss to coat.
• Add butter to the skillet and then add the coated bread cubes, letting excess batter drip off.
• Cook for 2-3 minutes on each side until browned and crispy.
• Divide the bread evenly between two goblets or dessert cups.
• Next spoon on the blueberry pie filling.
• Top with whipped cream and serve immediately.

For the Blueberry Pie Filling:

• In a medium saucepan, heat blueberries over medium heat until they release their juices & soften {about 7-9 minutes}.
• In a separate bowl- whisk sugar, cornstarch, & salt.
• Pour sugar mixture into blueberries and stir well.
• Heat & stir constantly until mix thickens- 2-3 minutes.
• Remove from heat & stir in lemon juice.
• Reserve 1 cup for the recipe and let cool slightly.
• Transfer remainder to a glass jar & let cool in refrigerator.

Notes

*You can substitute canned pie filling if you would like. 

In a medium saucepan, heat blueberries over medium heat until they 

release their juices & soften. 

In a separate bowl- whisk sugar, cornstarch, & salt.

Pour sugar mixture into blueberries and stir well.

Heat & stir constantly until mix thickens- 2-3 minutes.

Remove from heat & stir in lemon juice.
Reserve 1 cup for the recipe and let cool slightly.

You can also make Cherry Shortcakes using Rainier Fruits cherries.

I love to jazz up my breakfast and dessert batter with Cinnamon Sugar!

In a large bowl, add eggs, milk, and cinnamon

Whisk until combined.

Sweet French Brioche is perfect for this dessert dish!

Cut the three slices of brioche into bite size cubes.

Add the bread to the egg mixture bowl and toss to coat.

Add butter to the skillet  and let melt.

Then add the coated bread cubes, letting excess batter drip off.

Cook for 2-3 minutes on each side until browned and crispy.

 Divide the bread evenly between two goblets or dessert cups.

Next spoon on the blueberry pie filling.

Top with whipped cream and serve immediately. 

 You are going to love this breakfast inspired dessert for #SummerDessertWeek!

 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

 
Ice Cream Recipes:

• Healthy Watermelon Popsicles from Big Bear’s Wife
• Fried Ice Cream Milk Shakes from Southern Plate

Pies of Summer:

• Mini Blueberry Pie from Food Hunter’s Guide to Cuisine
• Blueberry Lemon Cheesecake Pie from Daily Dish Recipes

Sweet Summertime Cakes:

• Cookies & Cream Mini Bundt Cakes from Me and My Pink Mixer
• Chocolate Malted Milkshake Cake from 4 Sons ‘R’ Us
• Layered Strawberry Shortcake from Southern From Scratch

No Bake Treats:

• Cherry Granita from The Bitter Side of Sweet
• Frozen Fruit Cupcakes from The Domestic Kitchen

Baked Desserts:

• Blueberry Cheesecake Chimichangas from Home Sweet Homestead
• Lemon Cheesecake with Lemon Curd Topping from Kudos Kitchen by Renee
• Caramel Heath Ricotta Cheesecake Bars from The Whimsy One
• Banana Pudding Cake from A Blender Mom
• Blueberry French Toast Shortcakes from For the Love of Food
• Apple Dumplings from Jen Around the World
• Cinnamon Sugar Blueberry Banana Bread from The Spiffy Cookie
• Blueberry Cobbler from Bowl Me Over

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam’s Extract, Land O’Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

The post Blueberry French Toast Shortcakes #SummerDessertWeek appeared first on For the Love of Food.

Print

Litehouse Holidazzle Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce

Makes 6 servings

Ingredients

• 3 lb pork tenderloins {2 pieces}
• 5 oz Simply Artisan Gorgonzola cheese
• 2 tbsp Litehouse Salad Herb Blend
• 1 cup Litehouse Pomegranate Blueberry Dressing
• 1 pint blueberries
• 1 tbsp water
• olive oil
• salt/black pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Remove excess fat from tenderloins then butterfly them open, careful not to cut all the way through.
• Cover with plastic wrap and pound until about ¾
• inch thick.
• Add herbs to a small bowl and mix in a tbsp or so of water to reconstitute. Set aside.
• Add Gorgonzola to a small saucepan and heat over medium low. Break apart into small chunks.
• Add herbs and mix well. Heat until melted and bubbly. Remove from heat.
• Spread half the cheese and herb mixture in the middle of each tenderloin, leaving a gap around the edges.
• Fold up the tenderloins so that the filling is inside and secure in 2 or 3 sections with kitchen twine {or in a pinch use twisted aluminum foil}.
• Place pork in a 9X13 baking dish and drizzle with olive oil and season with salt and pepper.
• Roast for 45 minutes or until cooked through and at least 145 degrees internally.
• Meanwhile add blueberries and 1 cup of the Pomegranate Blueberry Dressing to a small saucepan.
• Heat over medium low heat until it comes to a simmer then let cook for 5 minutes until the berries are softened.
• Remove pork from the oven and lay on a cutting board and let rest for 10 minutes.
• Slice into medallions, drizzle with the berries and sauce and serve with seasonal veggies and potatoes.

Enter to Win a Litehouse Foods Product Pack!

a Rafflecopter giveaway

This review and giveaway was made possible by iConnect Influencer Management and Litehouse Foods. I was compensated for my participation in this campaign, but all opinions are 100% mine.

The post Litehouse Holidazzle Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce appeared first on For the Love of Food.

Print

Double Berry Cobbler

Ingredients

• 3 cups blueberries rinsed
• 3 cups blackberries rinsed
• 1 tsp lemon juice
• 1 1/2 tablespoons cornstarch
• 1/2 cup sugar
• 1 tsp salt

Crumble:

• 1 stick or 8 tbsp butter softened
• 1/2 cup brown sugar
• 1/2 cup sliced almonds
• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions

• Preheat oven to 375 degrees.
• In a large bowl gently mix together cleaned berries, cornstarch, lemon juice, salt, and sugar.
• Spread berries into a 8X8 baking dish.
• In a mixing bowl cream together softened butter and brown sugar until fluffy.
• Add all remaining ingredients for the crumble topping to the bowl.
• Use your fingers to blend together the ingredients to make a crumble.
• Sprinkle topping over berries and bake for 60 minutes until brown and bubbly.
• Serve warm with ice cream for a sweet summer dessert!

 

 

Let the pickin’ begin! At Triple J Farms with my parents.

The post Summer Double Berry Cobbler & Berry Picking in Baker, FL appeared first on For the Love of Food.

 

• Preheat oven to 400 degrees. 
• Combine the blueberries and maple syrup in a medium sized bowl. 
• Combine the sugar and cornstarch in a small bowl, then stir the mixture into the blueberries along with the lemon juice and cinnamon. 
• Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
• Roll the other half of the pie pastry into a 10 inch circle on a sheet of lightly floured waxed paper.
• Moisten the outer edge of the pie shell with a pastry brush.
• Invert the pastry over the filling, center, and peel off the paper. 
• Press the top and bottom pastries together along the dampened edge. 
• Using a knife, trim the pastry flush with the edge of the pan.
•  Pinch and push the pastry slightly down inside the pan so that it sits just below the edge.
• Doing so will protect the pastry, as it has a tendency to over brown.
• Poke several steam vents in the top of the pie.
• Place the pie on the center over rack and bake for 25 minutes. 
• Reduce the oven temperature to 350 degrees and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward.
• Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills.
• Continue to bake until the juices bubble thickly along the edge, 25 to 30 minutes. 
• Remove and let cool. 

  

• Preheat the oven to 400 degrees.  
• On a sheet of lightly floured waxed paper, roll the pastry into a 12 inch circle with a floured rolling pin. 
• Invert the pastry over a 9 inch pie pan, center, and peel off the paper.
•  Tuck the pastry into the pan, without stretching it, and sculpt the edges into and upstanding ridge. 
• Place in the freezer for 15 minutes.
• Combine the raspberries, 1/2 cup of sugar, and the lemon juice in a large bowl. 
• Toss gently to mix, then set aside for 10 minutes to juice.
• Meanwhile combine the remaining 3 tbs sugar and cornstarch and nutmeg in a small bowl. Stir the mixture into the fruit.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Scatter the butter over the dry mixture and pulse until the mixture resembles fine crumbs. Dump the crumbs into a large bowl and gently rub between your fingers to make large, buttery crumbs. 
• Remove the pie from the oven and reduce the oven temp to 375 degrees.
• Add the quick cooking oats, sprinkling evenly over the pie. This will help soak up some of the juice  and form a barrier for the crumb topping. Bake for 5 minutes. Remove from the oven.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands. Return the pie to the oven, placing it so that the part that faced the back of the oven is now facing forward. Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge of the pie, about 25 minutes.
• Transfer pie to a wire rack and let cool.

  

The post Gender Reveal Party with Blueberry Maple & Raspberry Crumb Pies! appeared first on For the Love of Food.