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.
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 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
Oh. My. Goodness. Granny Smith apples and blueberry together. That sounds like the perfect combination of sweet and tart. I am pinning this.
ReplyDeleteWow! This looks A.M.A.Z.I.N.G!! I can see why this is your new favorite pie :) Thanks for sharing, sweet friend!
ReplyDeleteHugs to you!
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,
ReplyDeleteFABBY
I have to try this! It looks fantastic!
ReplyDeleteMy oh my, what a pie! Love the blue and white on that cute wicker table. xo
ReplyDeleteYum! 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!
ReplyDeleteBlessings & hugs,
Sandi
Hi Kitty,
ReplyDeleteThat 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
Hi Kitty,
ReplyDeleteYour Dutch Blueberry Apple Pie looks absolutely delicious! What a fabulous colour it has! Wish I could indulge, especially served on that charming china!
Poppy
Definitely yummy looking Kitty, and I'm with you to do it as a crumble to save calories.
ReplyDeleteJudith
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:@)
ReplyDeleteOh 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...=)
ReplyDeleteHi: I just love how the runner looks with your tea set. Everything is so very cute! Have a great week. Blessings, Martha
ReplyDeleteOh, goodie, another recipe for my bounty of blueberries! Yummy!
ReplyDeleteYum, I'm going to make this!
ReplyDeleteAdd 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.
ReplyDeleteTell 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.
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.
DeleteYour 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!
ReplyDeletePam
LOVE the sugar cookie crumbles!! Pinned this recipe :)
ReplyDeleteHi Kitty,
ReplyDeleteThe 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 !!
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
ReplyDeleteOooohhh! This looks so yummy good! I love your ironstone too! :)
ReplyDelete~Liz
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 :)
ReplyDeleteS
Oh yum! That pie really looks so delicious, Kitty....Christine
ReplyDeleteHi 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
ReplyDeleteThank you for sharing and linking up for Fresh-Cut Friday!
ReplyDelete~Liz
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!
ReplyDeleteHi Kitty,
ReplyDeleteI 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
Kitty, you always make such delicious things. Wishing I had a slice for breakfast. lol! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
your pie rcipie is very fantastic
ReplyDelete