Spiced Blueberry Apple Pie
3 cooking apples, peeled and diced
1 pint fresh blueberries
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
l/8 teaspoon each ground cloves and allspice
pastry for a 2-crust pie
Makes 6 to 8 servings.
Preheat the oven to 375°F (190 deg C).
Mix the sugar, flour, and spices until blended. Stir in the apples and blueberries.
Divide the pastry dough in half, roll out the bottom crust, and fit it into a 9-inch pie pan. Spoon in the fruit filling.
Roll out the top crust and lay it over. Trim and fold 1/2 inch of the top crust over the edge of the bottom crust. Crimp the edges with the tines of a fork. Cut vents in the middle of the pie to let steam escape. Sprinkle with cinnamon sugar.
Bake in the middle of the oven for 45 minutes to 1 hour. When the blueberry juice bubbles up all around, allow the pie to cook 5 minutes more. Cool completely before cutting.
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