Recipes

[SueRN]

My friend since childhood was just here for dinner. He brought dessert. This pie was wonderful. Today I asked him for the recipe and here it is. If you want to make your own crust go ahead, but it was great with the Pillsbury crust.

TONY'S PIE

Friday, May 27, 2011

1:58 PM

Apple blackberry pie

Use the pillsbury pie crusts unroll one for the bottom crust.

Preheat oven to 400

Filling

5 cups apple. That's five big granny Smith green apples...peeled cored cut up into a large bowl.

3/4 cup sugar

2 tablesp lemon juice squeezed from half a lemon

2 tablesp corn starch sprinkled over apples

2 tablesp sweet butter cut up into dice

1 level tsp cinnamon

Mix all together to distribute all the ingredients

Then add

1 pint blackberries (or raspberries) and stir to distribute...

Let the mix sit and macerate while you make the crumb topping.

Crumb topping

3/4 cup flour

3/4 cup brown sugar. (I used splenda brown)

3/4 cup oatmeal (quick cook or regular but not instant).

1 stick (8 tablespoons) sweet unsalted butter

1 tsp cinnamon (scant tsp not heaping)

Cut up in small bowl until pea sized or granular. Use two knives or wire cutter or hand held electric mixer.

Stir up apples again. Pour into bottom pie shell scrape all the juices. Arrange evenly. Distribute crumb topping over apples.

Bake for 55 minutes then check. Put a liner of foil under the pie as it may dribble. Check to see the juice it should be bubbling out through spaces in the topping and should be purplish and thick syrupy. Not thin and light. If not bubbling or light juice leave it in Oven for ten more minutes or until its browned to your satisfaction. But it should be bubbling or you will have a watery sloppy pie...juices will thicken as it cools. Leave at room temp refrigerate only after its been cut