Last week was a crazy week of pie baking, so I'll keep it short and sweet and just get to the recipes.... each one is a separate post, just to keep things easily organized, but here's what you're getting....
- Banana-Nutella Empandas
- WP's Beach Peach Pie
- Apple-Blueberry Lattice Pie
- Bridal Shower Pocket Pies
Crazy Pie Week Recipe #3
Apple-Blueberry Lattice Pie
This one was a specific request from my husband and a first attempt at a lattice top crust. I watched a quick video demo online for making a lattice top crust and was amazed at how simple it was! The woman in the video used a homemade crust and I just used the store bought roll out kind, and it worked great. I cut the strips with a pizza cutter and made my strips a little thinner than the video. The quarter turn totally did the trick and it was a lot easier than I expected.
Ingredients
pastry for a 9-inch double crust
5 cups fresh apples
1 cup fresh blueberries
1 tbsp fresh lemon juice
1/3 cup flour
3/4 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp butter
5 cups fresh apples
1 cup fresh blueberries
1 tbsp fresh lemon juice
1/3 cup flour
3/4 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp butter
Directions
Preheat your oven to 425°F
In a bowl mix your sugar, flour, cinnamon and salt. Mix together well.
Toss your apples, blueberries, lemon juice in a larger bowl and pour dry ingredients over top. Carefully mix together well.
Grab your pie crust.
Empty your apple blueberry mixture into your pie shell. Don't forget to dot your filing with your butter.
Cover up your beautiful filling with your top crust, following the directions in the video. Pinch your edges together and form a crust.
Vent to your liking and place in the oven. Bake for 15 minutes and lower temperature to 350. Bake for an additional 30 minutes or until brown.
Credit (with some modifications):
http://www.pieaday.com/2009/may/may_18th-23rd/apple_blueberry.html
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