Blue Apple Pie
Makes 8 slices
For the pie:
frozen deep dish piecrust
Granny Smith apples
peeled and sliced
can blueberry pie filling
1/8 cup cold butter, cut into pieces
whipped cream or ice cream
For the crumble topping:
cut into pieces.
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.
Recipe for author Joanne Fluke.