Apple Pie Recipes

Old Time Apple Pie

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Topsy - Turvy Apple Pie

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Apple Cherry Apple Pie

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Apple Pumpkin Dutch Pie

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Apple Cinnamon Pecan Pie

Apple Pecan Chocolate Pie

Apple Blackberry Pie

Apple Bourbon Pie

Crunchy Caramel Apple Pecan Pie

Sour Cream Apple Pie - 2

Sour Cream Apple Pie

Fried Apple Pie Recipe

Mock Apple Pie - Ritz

Mock Apple Pie

Fried Apple Pie - 3

Extra Thick Apple Pie Recipe

Lattice Apple - Peach Pie Recipe

Scrumptious Apple Pie Recipe

Apple Praline Pie Recipe

French Apple Pie Recipe

Very Merry Apple - Cranberry Pie

Sugar - Kissed Apple Pie Recipe

Apple - Maple Pie Recipe

Apple Bumble Berry Pie Recipe

Irish Apple Pie Recipe

Grandma Apple Pie Recipe

Apple Pie Bars Recipe

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Apple Blueberry Pie Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together. Pan size: 9 inch round baking dish Temp: 375°F degrees Baking time: 45 to 5o minutes

Apple Blueberry Pie Recipe

2 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1/2 teaspoon salt
4 tablespoons margarine or butter
4 tablespoons shortening
5 to 6 tablespoons ice water
1 cup dried blueberry's
1/4 cup apple juice
1 tablespoon cornstarch
2 teaspoons ground cinnamon
6 large about 6 cups thinly sliced peeled baking apples, preferably Braeburn apples
1 teaspoon vanilla
1 egg white, well beaten
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon

1. Combine flour, 2 tablespoons sugar and salt in large bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add 4 to 6 tablespoons ice water, stirring with fork. Add additional ice water, 1 tablespoon at a time, until mixture forms soft dough. Divide dough into thirds. Shape 1 piece into disk; wrap in plastic wrap. Combine remaining 2 pieces dough, forming larger disk; wrap in plastic wrap. Refrigerate 30 minutes.

2. Preheat oven to 375°F. In small microwave bowl, combine blueberry's and apple juice; microwave on HIGH 1-1/2 minutes. Let stand 15 minutes to plump blueberry's. In large bowl, combine remaining 1/2 cup sugar, cornstarch and cinnamon; mix well. Stir in apples and vanilla.

3. Coat 9-inch pie plate with nonstick cooking spray. Roll out larger disc of dough to 1/8-inch thickness on a lightly floured surface. Cut into 12-inch circle. Transfer pastry to prepared pie plate. Spoon apple mixture into pastry. Roll smaller disc of dough to 1/8-inch thickness. Cut dough into 1/2-inch-strips. Place strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.

4. For glaze, brush pastry with egg white; sprinkle with combined sugar and cinnamon, if desired. Bake 45 to 50 minutes or until apples are tender and crust is golden brown. Cool 30 minutes. Serve warm or at room temperature.

Helpful hint: If the pie crust is browning too quickly, cover the edges with strips of aluminum foil. An alternative is to cut the bottom out of another foil pie pan and invert it over the pie.

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