Monday, July 29, 2013

Dutch Blueberry Apple Pie with Sugar Cookie Crumble

 
How about some pie and a cuppa tea in the garden today?  I've saved you a slice!  I'm using my Brentwood by Adams, English Ironstone. 
 
 
 
 
Oh my goodness, this may be my new favorite pie!  The recipe was shared by Pie Flutin' Pastries in Dallas and featured in The Dallas Morning News.  The combo of blueberries and apples is bursting with flavor, but it's the sugar cookie crumble (swoon) that just adds the perfect CRUNCHY texture to the creamy filling.   Our son who is staying with us,  said that he's tasted a lot of pies, but this one might be the very best! !  Here's the recipe that I slightly adapted in order to make it easier to follow:


1 unbaked pie crust, homemade or store-bought
1 T. flour
1 t. sugar

Fit the pie dough into a 9" glass pie pan.  Sprinkle the bottom of the dough with the flour and the sugar.  Put into the refrigerator until firm, or about 30 minutes.  Meanwhile, make the filling.

Filling:

2 large Granny Smith apples
2 cups blueberries
3/4 cup sour cream
1/2 cup sugar
1/2 cup brown sugar
1 t. cinnamon
3 T. flour
1 t. lemon zest
juice from 1/2 large lemon

Sugar Cookie Crumble (recipe follows)

In a large pot, combine apples, blueberries, sour cream, both sugars, cinnamon and flour.  Over medium heat, stir together and bring to a light boil (about 10 minutes).  Reduce heat to a simmer and add lemon zest and juice,  Stir together and then remove from heat.

Preheat oven to 400 degrees. 

Pour filling into pie shell.  Bake in oven for 10 minutes.  Remove from the oven and add Sugar Cookie Crumble to the top, covering all the way to the edges of the pan to prevent berries from splattering.

Reduce heat to 350 degrees.  Bake pie for an additional 40-45 minutes.

Remove and let cool.  Serve with freshly whipped cream or vanilla ice cream. 

Sugar Cookie Crumble:  In a food processor, combine 1 cup sugar, 1 cup flour, 1/2 cup butter and a pinch of salt.  Pulse together until combined. 

NOTE:  The next time I make this, I may not use a bottom crust and just bake it as a crisp!

 
Thank you for your visit!  xo
 
I am sharing this with these lovely parties:


              


30 comments:

  1. Oh. My. Goodness. Granny Smith apples and blueberry together. That sounds like the perfect combination of sweet and tart. I am pinning this.

    ReplyDelete
  2. Wow! This looks A.M.A.Z.I.N.G!! I can see why this is your new favorite pie :) Thanks for sharing, sweet friend!

    Hugs to you!

    ReplyDelete
  3. Oh goodness this pie looks wonderful! I see apples and blueberry récipes all over! I'm copying this one too, lol! Thanks for sharing the récipe lovely friend. Big hugs,
    FABBY

    ReplyDelete
  4. I have to try this! It looks fantastic!

    ReplyDelete
  5. My oh my, what a pie! Love the blue and white on that cute wicker table. xo

    ReplyDelete
  6. Yum! Oh my, your pie looks delicious, Kitty! I love a crumble top so I will give this a try at some point. Your blue and white is so pretty. Thank you my friend for coming to tea and although I may be away for a couple of weeks I will remember to pray for you and your hubby. Take care!

    Blessings & hugs,
    Sandi

    ReplyDelete
  7. Hi Kitty,
    That pie looks absolutely delicious! Yum! Thank you for sharing the recipe. My hubby will love it! Your dishes are so very pretty too! I love the wicker table and blue and white décor! Have a wonderful week! Take care,
    Karen

    ReplyDelete
  8. Hi Kitty,

    Your Dutch Blueberry Apple Pie looks absolutely delicious! What a fabulous colour it has! Wish I could indulge, especially served on that charming china!

    Poppy

    ReplyDelete
  9. Definitely yummy looking Kitty, and I'm with you to do it as a crumble to save calories.
    Judith

    ReplyDelete
  10. This sounds different than any pie I've ever made Kitty! Love the mix of fruit and addition of sour cream! I did book mark it and hope to try it soon:@)

    ReplyDelete
  11. Oh, Kitty this looks delicious and is such a pretty setting! Thank you for sharing! Blessings ♥ Teri

    ReplyDelete
  12. Oh my goodness! I LOVE blueberry pie and that topping sounds divine. Dishes are gorgeous as always. Oh how I long to be your next door neighbor...=)

    ReplyDelete
  13. Hi: I just love how the runner looks with your tea set. Everything is so very cute! Have a great week. Blessings, Martha

    ReplyDelete
  14. Oh, goodie, another recipe for my bounty of blueberries! Yummy!

    ReplyDelete
  15. Add me to the list of those wanting to try this pie! I can feel my salivary glands starting to pucker, just at the thought of all those yummy flavors.

    Tell me, please, at what temperature should the oven first be set to? You say to "turn it down" once you add the crumb topping, but you don't have listed what temp. to start with. I'm guessing 400º but perhaps it might just be 375º???

    Pretty setting, too, with that lovely blue & white English Ironstone! It would fit right into Cuisine Kathleen's "Let There Be White"...two color combo challenge this week.

    ReplyDelete
    Replies
    1. Thank you, Rett, for finding that I forgot to put the starting temperature at 400 degrees for 10 minutes. I've corrected it and I so appreciate it.

      Delete
  16. Your pie recipe sounds so good and a son's approval is the best. The outdoor setting is great with the lovely blue and white china.The weather is cool enough for a bite in the garden until this weekend. I hope you enjoy son and our's is now living a few minutes away and we love it! Have a cool weather week!

    Pam

    ReplyDelete
  17. LOVE the sugar cookie crumbles!! Pinned this recipe :)

    ReplyDelete
  18. Hi Kitty,
    The bottom of the pie is typically American. In The Netherlands we use the kind of dough you use for the top for the whole pie. Our pie crust is much sweeter normally.
    We do have pies that have a bread kind of dough, but those are special pies from a certain province ( Limburg) in our country. They use a bread kind of dough to make a flat pie, which can be filled with fresh fruit, or cooked sweet rice. The apple pies we make have a very sweet crust and top ; )
    This pie looks so yummy !!

    ReplyDelete
  19. Yummy Kitty, You are just the best baker! I'm going blueberry picking on Friday so I should definitely try this great pie recipe. Think I'll try it as a crisp with the sugar cookie crumbles..maybe even extra crumbles, LOL. :) Pam

    ReplyDelete
  20. Oooohhh! This looks so yummy good! I love your ironstone too! :)

    ~Liz

    ReplyDelete
  21. Hello Kitty~ Mmmm, this looks SO tempting! Thanks for the recipe. I have been enjoying lots of raspberries this summer, but I need some blueberries :)
    S

    ReplyDelete
  22. Oh yum! That pie really looks so delicious, Kitty....Christine

    ReplyDelete
  23. Hi Kitty, It's blueberry season around here and I'm headed to Maine for the month. I'm definitely taking this recipe to try with some wild Maine blueberries!!!! It sounds delicious!!! Especially with the sour cream! Thanks for the recipe! Linda

    ReplyDelete
  24. Thank you for sharing and linking up for Fresh-Cut Friday!
    ~Liz

    ReplyDelete
  25. I LOVE the sound of this recipe and the pie looks so delicious! I know I'll have to try this one, thanks for sharing, Kitty!

    ReplyDelete
  26. Hi Kitty,
    I made a Apple and Blueberry pie the other day, but I really like your filling recipe and I am going to try it next time. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

    ReplyDelete
  27. Kitty, you always make such delicious things. Wishing I had a slice for breakfast. lol! Thanks for sharing with SYC.
    hugs,
    Jann

    ReplyDelete
  28. your pie rcipie is very fantastic

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...