Fruity Blueberry Apple Pie

Ingredients:

1 Premade Double Crust Pie Pastry

3 Cups Of Fresh Skinless Cored Chopped Tart Red Apples

3 Tablespoons Of White All Purpose Baking Flour

3 Cups Of Fresh Ripe Blueberries

1 Cup Of White Superfine Sugar

1/8 Cup Of Liquid Bees Honey

1 Dash Of Ground Cloves

1 Teaspoon Of Pure Mexican Vanilla Extract

1/4 Cup Of Cold Unsalted Butter

1 Teaspoon Of Freshly Ground Cinnamon

1/4 Teaspoon Of Freshly Ground Nutmeg

1 Whole Large Fresh Beaten Egg

2 Tablespoons Of Fresh Squeezed Lemon Juice

1 Teaspoon Of C&H Powdered Sugar

 

Nutritional Information:

Serving Size 8

566 Calories Per Serving

14 Grams Of Fat

 

Preparation Instructions:

A very warm thank you to Clark from Palms, California who sent in this fruity blueberry apple pie recipe.

To get the recipe going, please take out a deep dish pie pan, and line it with one pastry layer, making sure to leave a little overlap. O

nce that initial step is complete, you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

Moving right along, next take out a large mixing bowl, and then add in the fresh skinless cored chopped tart red apples, white all purpose baking flour, fresh ripe blueberries, white superfine sugar, liquid bees honey, ground cloves, pure Mexican vanilla extract, freshly ground cinnamon, freshly ground nutmeg, and freshly squeezed lemon juice. Whip these ingredients together until they form an even and consistent blueberry apple pie filling. Once the filling is mixed, spoon it into your deep dish pie pan, then level it out. Next cut your butter into small chunks, and dot the surface of the filling with them. You are now ready to tightly seal the pie with your top pie crust layer. Flute the edges where both layers meet, then make several incisions in the pie top so that the filling can breath. Finally, glaze the outside of the crust with the whole large fresh beaten egg and powdered sugar.

Lastly, slide the pie into the oven to bake for forty five minutes, or until the crust is golden brown, and the fruit it juicy and tender. Serve the pie hot with a glass of cold 2% milk.