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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 9 |
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Frozen blueberries can be used in this pie in place of the fresh berries. Partially thaw the frozen berries before adding them to the filling. From Pillsbury. Ingredients:
1 refrigerated pie crust |
4 cups sliced peeled baking apples (4 medium) |
2 cups fresh blueberries |
3/4 cup sugar |
1/4 cup flour |
1/2 teaspoon cinnamon |
1 tablespoon lemon juice |
1 cup flour |
1/2 cup packed brown sugar |
1/4 teaspoon nutmeg |
1/3 cup butter, softened |
Directions:
1. Heat oven to 425. Prepare pie crust as directed on package for one-crust filled pie using 9 inch pie pan.
2. In large bowl, combine all filling ingredients; mix well. Set aside.
3. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients; mix with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
4. Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent excessive browning. Cool 2 hours. Serve warm or cold.
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