Apple-Blueberry Pie

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

  • prep time 25 min
  • total time 3 hr 35 min
  • ingredients 11
  • servings 8

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
  • 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:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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