Apple-Blueberry Pie

Salute summer's plentiful fruit with a classic crumb-topped pie.

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Servings 8

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( 22 ) Ratings

22 Ratings

5 Stars 11%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

69aa48d6-df7f-4a65-b0b1-b874881a93a3

ingredients 11
Prep Time 25 min
Total Time 3 hr 35 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

4: cups sliced peeled baking apples (4 medium)

2: cups fresh blueberries

3/4: cup granulated sugar

1/4: cup all-purpose flour

1/2: teaspoon ground cinnamon

1: tablespoon lemon juice

Topping

1: cup all-purpose flour

1/2: cup packed brown sugar

1/4: teaspoon ground nutmeg

1/3: cup butter or margarine, softened

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Directions

1 Place sheet of foil on rack below middle oven rack to catch drips. Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2 In large bowl, mix filling ingredients; set aside.
3 In medium bowl, mix topping ingredients with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
4 Place pie on middle oven rack over foil; bake 50 to 70 minutes or until apples are tender and edge is bubbly. After 20 minutes of baking, cover entire pie loosely with foil to prevent excessive browning. Cool 2 hours. Serve warm or cold.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1Serving

Calories: 430
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 190mg; 190%;
Total Carbohydrate: 72g; 72%
(Dietary Fiber 2g 2% Sugars 41g 41% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 6%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Annette814

report Posted May. 30, 2011 10:06 AM

I have been making this pie for years since I first seen it in a Pillsbury recipe book. LOVE IT! the only thing is I substitute ginger or nutmeg for the cinnamon due to an allergy to it.

nicolesheree1

report Posted Nov. 25, 2009 1:26 PM

i love this pie! just dont put too much of the topping on it...it gets soggy! other than that pretty easy and VERY tasty!

CookKa

report Posted Oct. 18, 2009 9:00 PM

The pie has great flavor, and I'd make it again with a few more changes. I use 2 TBS of Minute Tapicoa instead of flour as a thickener,have for over 40 years. I don't like the that using flour for thickener makes. I'll reduce the temp to 400, extend baking time to 60-70 mins, as I've always done with my apple pies, whether double crust or crumb top, in a glass pie dish. I use 1tsp of cinn & 1/4 tsp. of nutmeg in my apples & blueberries and the 1/4 tsp nutmeg in the crumb topping mix. I just used Galla apples this time, and they didn't get soft the way I like my pie. I usually use a mix of Rome,Mac, Granny and Gala and they always bake just right at 400 for 60 min. Wished I'd followed my instinct on temp. I followed the temp suggestion due to using the Pillsbury refig crust for the 1st time, as I don't make my pie own crust anymore. Using the foil loosely overtop the pie after 20min.s is a great tip. Looking forward to the next time, everyone else liked it.

Mom of Six

report Posted Nov. 13, 2006 8:39 AM

Thia ia a very good pie. My son and I loved it. I made it ahead of time and took it on vacation. Yummy-worth the time and effort.