Blueberry-Apple-Peach Pie



2015 Farm Show Blue Ribbon Apple Pie Contest Winning Recipe


[Total: 0    Average: 0/5]

Source: Susanna Haines; 2015 Farm Show Apple Pie Contest

  • 1 egg
  • 3 cups flour
  • ¾ tsp. salt
  • 1 ½ cups shortening
  • 1 Tbsp. vinegar
  • 5 Tbsp. cold water
Crumb Topping
  • 1 cup flour
  • 2/3 cups brown sugar
  • ½ cup old-fashioned oats
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • ½ cup butter, cold
  • ½ tsp. milk
  • 8 cups sliced apples
  • 2 cups sliced peaches
  • 1 Tbsp. lemon juice
  • ¾ cup sugar
  • ½ cup pie filling enhancer
  • 1 Tbsp. cornstarch
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 1 cup blueberries
  • ½ tsp. vanilla

For crust:

In a bowl, mix together the salt and flour. With a pastry blender, cut in cold shortening until the dough forms in the size of peas. In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended. Gradually add the water/egg mixture into the flour mixture. Shape into a ball. Refrigerate 1 or more hours. Roll out dough.

For filling:

Heat oven to 400 F. Place apples and peaches in large bowl. Add lemon juice and toss to coat. In medium bowl, mix the sugar, pie filling enhancer, cornstarch, salt and cinnamon. Sprinkle over apples and peaches; toss to mix well. Gently fold in blueberries and vanilla. Spoon filling mixture into prepared crust.

In another medium bowl, place all crumb topping ingredients except milk. With pastry blender, cut in butter until mixture looks like fine crumbs. Sprinkle topping on pie; press lightly.

Make lattice top and brush and brush with milk. Sprinkle with coarse sugar. Bake for 60 min. or until crust is golden brown and apples are soft.

More Recipes:

Please note: We are unable to ship to P.O. Boxes. Please use a street address when ordering materials.