- 2 3/4 cups all purpose flour
- 1 tablespoon sugar
- 1 cup cold butter flavored shortening
- 1 teaspoon salt
- 6-8 tablespoons cold water, as needed
- 7 cups peeled and sliced apples
- 2 cups fresh blueberries
- 3/4 cup sugar
- 1 1/4 teaspoons cinnamon
- 2 tablespoons fresh lemon juice
- 1 tablespoon flour
- 1/4 cup filling enhancer (thickener)
- Crumb Topping:
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter
Mix flour, sugar and salt in a large bowl with your hands. Add the shortening and, using a pastry blender, cut the shortening into the ingredients until mixture resembles damp crumbs. Gradually add water and mix with a fork working up from the bottom of the bowl until the dough coheres. Divide into two balls and wrap in plastic wrap and place in refrigerator for at least an hour (makes a double crust or 1 pie crust and enough for lattice top).
Preheat oven to 400°. Roll out one pie crust to fit deep dish pie plate. Freeze for 30 minutes. Place prepared apples in large mixing bowl with lemon juice and set aside. In medium bowl, combine sugar, flour, cinnamon, and thickener. Toss with apples and then gently fold in blueberries. Place in pie. Combine crumb ingredients and place on top of pie; press down lightly. Create a lattice top with other pastry and place over crumbs. Crimp edges together. Brush lattice strips lightly with milk; top with large granulated sugar. Bake for 20-25 minutes; cover edges of pie (tent with aluminum foil if necessary) to avoid excessive browning. Reduce oven temperature to 375° and bake for additional 35-40 minutes, until juice starts to bubble around edges. Remove from oven and cool on wire rack. Brush with pastry glaze if desired. Cool completely before slicing.
Schuylkill County Fair
(Third Place Apple Pie Contest Winner, Pennsylvania Farm Show)
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