Rustic Blueberry Apple Pie
There is nothing as delicious as the taste of fresh picked fruits. Somehow they manage to pack summer into every fresh bite and the result is pure perfection. In the past we have been fortunate enough to pick our own from Crooked Run Orchard but this year I have been taking advantage of the local farmer markets to add some new fruits. While I do see Crooked Run in my future, possibly this weekend if Mother Nature turns on the AC, this past week I was really craving some late blueberries which they don’t have. I also wanted to do something with blueberries for my Simple and in Season blog post since last summer I neglected blueberries in favor of peaches and blackberries. This simple pie can be done with almost any combination of fruits, I tend to do one berry and one “other” fruit. Originally the plan was to use peaches but when I was out last week the selection was a little lacking since true peach season is just starting. Instead I decided to pick up a few of the few early apples and switch things up a bit.
Ingredients: (serves 8)
- favorite press-in-crust (I do a Brown Butter version of the standard butter crust from Joy of Cooking)
- 2 cups water
- 1 tbsp cinnamon
- 2 tbsp brown sugar
- 1/4 tsp cloves
- 2 apples, cored and quartered
- 3/4 cup blueberries
- 1/4 cup butter, softened
- 1/2 cup flour
- 1/4 cup brown sugar
- pinch of cinnamon/cloves
- Bring the water, cinnamon, brown sugar, and cloves to a boil. Then add the apples and turn heat down and allow to simmer. Cook the apples for 15minutes, until the apples are tender and the sauce has reduced by half. Spoon out the apples and reserve in a large bowl. Allow the mixture to keep cooking.
- Meanwhile preheat oven to 425 and press the crust into a 12in pie pan. Cook the crust for 7minutes and then remove from oven. Spoon in the apples and toss on the blueberries. Pour 1/4 cup of the apple sauce over the mixture. Reserve the rest for later. Bake Pie for 10minutes.
- While the pie mix the butter with the flour, brown sugar, and cloves until mixture has a texture similar to large breadcrumbs. Remove pie from oven and top with the streusel mixture before returning to the oven to cook for a final 25minutes or until crust is brown and mixture is bubbly. Serve warm, and topped with the apple sauce!