Rustic Apple Blueberry Pie

Pie, did someone say pie?  Pie is my favorite dessert.  I could eat it every day.  Unfortunately, my waistline won't go along with that plan.

Many people fear making pie crust, it really isn't hard, and this pie doesn't require precision or crimping the edges. Shoot, you don't even need a pie plate to make this lovely rustic pie.

I did make my crust the "old fashioned" way, using lard.  You can't beat it for a perfect crust.  

I used fruit that I had on hand, blueberries and apples which yielded a pretty tasty combination.

Rustic Apple Blueberry Pie

Filling:

2 large apples, cored and diced
2 cups fresh blueberries
1/4 cup flour
3/4 cup sugar
1/2 tsp cinnamon

Crust:

1 1/2 cups flour
1  tsp salt
1/2 cup lard
2-3 tbsp cold water

Directions:

Preheat oven to 400 degrees F.

Mix flour and salt in a large mixing bowl.  Using a pastry blender, cut the lard into the flour mixture has lumps the size of small peas.  Sprinkle water 1 tablespoon at a time, tossing to mix.  When mixture will form a ball, it is ready.

Roll mixture into a large circle (or 2 smaller ones like I did). Fold the dough loosely into quarters and transfer the pastry to a parchment lined cookie sheet.   Unfold the dough.

Mix together the chopped apples and blueberries.

Sprinkle with the flour and sugar and cinnamon.  Stir to thoroughly combined.  Pile the apple and blueberry mixture in the center of the circle of dough.  Dot the filling with small chunks of butter.  Loosely fold the edges of the dough to the center, overlapping as necessary to create a circle. Don't worry that it's not perfect or if you have a tear or two, just pinch it back together, it will taste just fine!

Bake in a preheated 400 degree oven for 40-50 minutes, until crust is golden and filling is bubbly,
Serve hot from the oven with a scoop of vanilla bean ice cream.

 ...and that's What's Cooking at Cathy's ~ Enjoy!