Aren’t you glad that January is just about over? For some reason, January often seems to last forever.
When I was considering the dessert that I wanted to make for Sunday dinner, I remembered the wonderful blueberries that we gathered last summer which are in my freezer. But I also had some apples that my hubby recently brought back from Pennsylvania. These apples really needed to be used, and they just weren’t right for plain eating. Knowing that I really did want an apple pie, I wondered how a cup or so of blueberries would taste in that apple pie. Well, I now have a new recipe! It was a hit with the family! Mmm, good! I usually make my crusts from scratch, but a frozen store bought one works just as well.
9-inch two-crust pie shell*
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1-1/2 tbsp. cornstarch
6-8 large apples
1 c. frozen blueberries
Pre-heat oven to 425. Line a pie pan with half the pastry dough. Mix the sugar, salt, cinnamon, nutmeg, and cornstarch in a large bowl. Peel, core and slice the apples and toss them in the sugar mixture, coating them well. Pile them in the lined pan. Sprinkle the blueberries over the top of the apples. Drape the top crust over the pie and flute the edges together. Cut several air vents in the top. Bake 10 minutes at 425. Reduce heat to 350 and bake about 45 minutes or until apples are tender and crust is golden. Serve with vanilla ice cream or a spoonful of whipped cream. Enjoy!
*This recipe fits into my 10-inch deep dish pie pan much better than my 9-inch regular pie pan.