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Red, White And Blueberry Pie
Ingredients
9-inch classic crisco double pie crust
1/2 teaspoon cinnamon
filling
2-1/2 cups fresh or frozen blueberries
1 cup sliced, peeled mcintosh apple (about 1/3 pound or 1 medium)
1 cup fresh or frozen cranberries
1/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon crystallized ginger, finely chopped
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
topping
1 cup old-fashioned oats (not instant or quick)
1/2 cup firmly packed brown sugar
1 teaspoon ground ginger
1/4 cup butter or margarine
decorations
1 mcintosh apple
2 tablespoons lemon juice
1 tablespoon granulated sugar, divided
8 to 16 fresh or frozen cranberries
1/2 cup fresh or frozen blueberries
Methods/steps
for crust, prepare (see classic crisco pie crust recipe) adding cinnamon to flour mixture. do not bake. heat oven to 425°F.
for filling, combine blueberries, apple slices and cranberries in large bowl. add flour. toss to coat. add brown sugar, crystallized ginger, lemon peel, 1 tablespoon lemon juice, cinnamon and salt. mix well.
for topping, combine oats, brown sugar and ground ginger in medium bowl. cut in butter with pastry blender (or 2 knives) until mixture is crumbly.
spoon filling into unbaked pie crust. sprinkle with topping. cover edge with foil to prevent overbrowning.
bake at 425°F 15 minutes. reduce oven temperature to 350°F. bake 30 minutes. prepare decorations while pie bakes.
for decorations, peel, core and very thinly slice apple. place in small bowl. add 2 tablespoons lemon juice. toss to coat. place slices on flat surface. sprinkle with 1-1/2 teaspoons sugar. turn apples over. sprinkle with remaining 1-1/2 teaspoons sugar.
remove pie from oven. remove foil. arrange apples, blueberries and cranberries over topping.
return to oven. bake 10 to 15 minutes or until crust edge is brown. serve barely warm or at room temperature.
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