Another pie. A broken hearted pie. I really try to get down with making homemade pie crusts but I’m just NOT good at it. I’ll keep trying though. I thought it would be super cute to cut a heart shape on top, instead of cutting holes in the pie. FAIL. Oh well, it tasted good.
I still had apples left over from apple picking and there is something about this season that just makes me want to bake pies, no other time of year, but right now- all about the pies. So much so that I ran home on my lunch break the other day and used my thirty minutes to make pie crust, threw it in the fridge, and ran back to work.
I didn’t have a lemon to keep the apples from browning so instead I used an orange. Orange you glad I didn’t say banana? Ok, I’ll stop. #dadjokes. Anyhoooo, it was delicious.
Another fun fact about this pie: the crust was rolled out using a wine bottle. How do I not own a rolling pin? I plan to visit the kitchen supply store to remedy this soon.
And here she is all done and purdy and heartbroken (GET IT?!) It was dark by the time it was done, so excuse the poor lighting.
And then I ate it for breakfast.
And for dinner.
- 1 batch of the pie crust of your choosing
- 6-8 apples
- 1 pint blueberries
- 2 tablespoons orange juice
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 heaping tablespoon flour
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- pinch of nutmeg
- 3 tablespoons butter
- slice, peel and cut apples (try to keep them all the same size for equal cooking times)
- mix apples, blueberries and orange juice together
- add flour, sugar and spices
- toss, toss, toss
- add apple and blueberry mixture to a prepared pie plate
- dot the top with the three tablespoons of butter
- top with remaining pie crust
- bake @ 350 for 1 hour
- devour with ice cream and/or whipped cream