The Pies Have It: Apple Blueberry Pie - Apple Cranberry Pie - 4 Apple Pie

Apple Blueberry Pie

Apple Pie is a basic, a classic American favorite.  However, it wasn’t until I moved to New England that I was actually educated on the many variations to this picnic staple. This basic recipe can make the three pies I am writing about today.

My first lesson in Apple Pie came on a multi-family apple picking event. Three families drove over an hour to a special apple grove in central Massachusetts. They had varieties of apples growing that I had never, ever seen or heard of in the Southwest. While there, I was given the tip that to have a well rounded apple pie, I must use at least four different varieties of apples in my pie. I tried that approach, and you know what? They were right! I now pick one apple for tartness, one for sweetness, one that cooks up firm, and one that cooks up very soft. Try it, you’ll like the 4 Apple Pie*!

The second lesson was at a church potluck where, in true Bay State fashion, someone had added cranberries to the apple pie. It was tart and sweet all wrapped up in a flaky buttery crust. Apple Cranberry Pie** is a little piece of Heaven!

But, my absolute favorite apple pie lesson came on a weekend trip to Stowe, Vermont. A little Inn there is known for it’s Apple Blueberry Pie. This is my take on their specialty. Their recipe had a big 1/4 inch thick sugar crust mound on top that I did not care for, so I omitted that feature. For me, it did not add to the pie, it took away from the apples and blueberries, which are to be the stars of the show!

This basic apple pie recipe is buttery, tart, sweet and filled with cinnamon goodness! Warm it up, add some rich vanilla ice cream and you will be the kitchen VIP!!!

Apple Blueberry Pie

Preheat oven to 375 degrees. (you will turn it down to 350 later...)

Ingredients:

• 4 medium sized apples, peeled, cored, sliced or diced into same size pieces. (I like to use 4 different types of apples to have a variation in flavor and texture.)
• 1/2 cup fresh blueberries
• 1/2 stick butter, cut into small cubes
• 1/2 cup flour
• 1-2 tsp cinnamon (more if you wish)
• 1/2 cup granulated sugar
• 1/2 packed light brown sugar
• 1/2 tsp salt

Pie Crust:

• I buy mine...sad, but hey it’s faster and I don’t make pies often enough to be really good at pie crust. Don’t judge. 
• Butter the pie pan generously. 
• Place one crust on the bottom, poking holes with a fork randomly on the bottom of the crust and around the sides.

Assembly:

1. Put everything in a large mixing bowl, adding flour last. Mix well, but be gentle with the blueberries. No breaking.
2. If you think your apples are really juicy, add a tad more flour.
3. If you think your apples are a little too tart, add a tad more sugar.
4. Arrange fruit in prepared pie dish. Mound toward the middle...will make fluting the edges easier.
5. Place second crust on top, flute the edges together...I do a fold over and twist kinda thing, but any technique is fine.
6. Poke a center steam hole.
7. Bake at 375 for 30 minutes. Then turn oven down to 350 for 20 more minutes. Place a loose piece of foil over the top of the pie while it bakes the remaining 20 minutes, it will keep the crust from burning.
8. Let cool completely before cutting....keeps the juices from running.  
9. Serve with whipped cream or ice cream

Apple Blueberry Pie ready for the top crust.

Top crust fluted and steam vent created.

*For the 4 Apple Pie, omit the blueberries.
**For the Apple Cranberry Pie, omit the blueberries and use fresh cranberries instead.

I hope you give one of these variations a try. You and all those receiving a slice will be glad you did!

As the mixing bowl turns,
Donna ; - )

PS:  This is also a great pie to serve during Memorial Day, Independence Day, and Labor Day celebrations if you throw in  a handful of raspberries...then it’s a Red, White, and Blue pie!