Apple Blueberry Deep Dish Pie Recipe

For many years I lived in Upstate NY, known for some of the best apples.

We would go into the woods and pick fresh blueberries, they were sweet and tiny but oh so good.

This pie is a great childhood memory.

Here is a combination of the two best memories.

These fruits really compliment each other in this pie and the crust is wonderful.

Apple Blueberry Deep Dish Pie Recipe

4 Apples peeled cored and sliced into wedges I like McIntosh or Cortland apples

1 cup fresh blueberries

1 teaspoon cinnamon

4 tablespoon brown sugar

1 tablespoon lemon juice

2 tablespoons water

2 tablespoon flour

1 tablespoon melted butter

Topping:

Cinnamon and sugar mixed together (store bought in a shaker) or use 1/4 cup of sugar to 2 teaspoons of cinnamon



Recipe : (for 2 - 9 inch pie crusts)



Crust:

2 cups flour

1/2 teaspoons salt mix together with flour

2/3 cups shortening cut into the flour then add

4 1/2 tablespoons ice water



Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.

Brush bottom of crust with 1 tablespoon melted butter.

Note: (or you can use store-bought pie crust in a hurry)




Mix the flour, brown sugar, butter lemon juice, water and cinnamon in a large bowl. Add fruit and mix all together.



Pour into dough-lined deep dish baking pan square or rectangular. Cut the remaining crust to make lattice topping. Sprinkle top with cinnamon and sugar mixture.

Bake on 400 until browned around 1 hour.

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