Apple Blueberry Pie
Time: 1 Hour
Yield: 8 – 10 Pieces
(8 Item Recipe)
6 Cups Organic Apples, peeled and sliced (I had red so I used those but I also use Granny Smith)
1/2 Cup Organic Blueberries (You can use frozen if you do not have fresh available)
1 Tablespoon Organic Lemon Juice
3/4 Cups Organic Cane Sugar
1 Teaspoon Organic Cinnamon
1/4 Teaspoon Organic Nutmeg
2 Tablespoons Organic Whole Wheat Flour (I prefer Bob’s Red Mill Brand)
Organic Whole Wheat Pastry Crust, Organic Whole Wheat Ready Made Pie Crust or Freshly Made
Preheat oven to 350.
Wash and peel apples. Slice apples and put in a large bowl.
Next get out your organic cane sugar. You can also use 1 Cup of organic agave. I usually use agave, however, a number of our readers that have not fully converted their sugar to agave yet, have requested a pie recipe with organic cane sugar.
Measure out your cane sugar.
Pour the measured cane sugar over the sliced apples.
With a measuring spoon add your cinnamon and nutmeg to apple mixture.
Take your whole wheat out. I prefer Bob’s Red Mill Brand.
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Measure out the flour and add to the apple mixture.
Take your lemon juice and measure it out.
Pour the lemon mixture over the apples.
Next add your blueberries.
If you used frozen blueberries they are going to be easier to mix together. If you used fresh be slowly mixing and folding so you don’t crush the blueberries. Mix together until all apples and blueberries are nicely coated with sweet cinnamon mixture.
Get out your pie crust. I prefer to make fresh whole wheat pastry crusts. I keep these in the fridge so that I can make fresh pie anytime. They also freeze nicely and keep costs way down. If you prefer to use a ready made crust be sure it is organic whole wheat and is made without lard. I use extra virgin olive oil with mine and everyone loves them. I can make a pie crust for under $1. I have a pie crust recipe on the site which you can look up on the upper right search bar from previous posts. You can also email or contact us anytime for step by step instructions or help with any of our recipes.
I use and prefer Bob’s Red Mill Whole Wheat Flour or Bob’s Red Mill Whole Wheat Pastry Flour for my crusts, and it works wonderfully for a healthier pie and crust.
Add your apple mixture to crust.
Take your whole wheat pastry crust for top and hold over top. Tuck the edges into and under the bottom crust crimping the edges tight with your fingers creating a seal.
With a small knife poke small slits in the center of the pie. I made a little design you can do the slits how you choose. This will allow the steam to escape so that you have a nice crisp crust while still allowing the filling to bubble, steam and cook through.
In this next step you are going to need some tinfoil. You want to cover all the edges so that they don’t burn leaving only the center of the pie where the slits are exposed.
In a 350 degree preheated oven pop the pie in and cook for 40 minutes. Put a cookie sheet below the pie just in case it bubbles over. It shouldn’t, but it has happened before and created a big mess to clean. This will prevent a mess and make cleaning any spillage easy for you.
After the 40 minutes pull the pie out and remove the foil.
Pop back into the oven cooking another 20 minutes until crisp and golden.
Remove pie from oven and allow to cool.
Serve & Enjoy!