Blueberry Crumb Pie

4 cups blueberries** (washed and drained)
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1 Tbls. lemon juice
2 Tbls. butter

Stir sugar, cinnamon, and flour together. Coat blueberries with it. Pour into uncooked pie crust. Cut butter (approximately 2 Tbls.) into small pieces and place in the blueberry mixture. Sprinkle with lemon juice. Top with Crumb mixture.

Crumb Mixture
1 cup flour
3/4 cup sugar
1 stick butter

Cut butter into the flour and sugar and mix together until crumbly.

Cover edge of pie crust with foil and remove 15 minutes before it should be done cooking, Bake at 425 for 35 to 45 minutes.

**Fresh apples or peaches can be substituted for blueberries.

Courtney's Apple Pie

My friend, Courtney, taught me how to make this last year before we moved to Arizona, and it is one of the best apple pie's I've had! Included is the Pie Crust and Crumble Mixture for the top! ENJOY!


APPLE PIE

4-6 apples (peeled, cored & sliced)
1 cup sugar
1 T. flour
1 T. tapioca (dry)
1 tsp. cinnamon
1/8 tsp. salt

STEAM APPLES
(Sprinkle with lemon juice & steam for 5 minutes or 2-3 minutes in microwave steamer)
Reserve ¼- ½ cup of water out of steamer

Combine: sugar, tapioca, flour, cinnamon, & salt in a small blow. Mix well.
Cover crust bottom with this mixture – layer the apples and cover each level with the mixture.

Add ¼ cup cooking (steaming) liquid
Cover the apples with the remaining mixture & add 2 T. more cooking liquid over top.
Sprinkle with lemon juice

Cover with CRUMBLE MIXTURE

Bake on lower shelf of oven at 375- 400 degrees. Cook for 30-40 minutes – watch the pie and don’t overcook.

Your pie is done with it bubbles and the crust & crumble mixture are golden brown.


PIE CRUST
1/3 cup butter (salted)
1/3 cup margarine
1/3 cup shortening (Crisco)
1 T. sugar
½ tsp. baking powder
1 tsp. salt
1 T. dry milk
½ cup cold water (may need 1 T. more) – or you can use ½ cup cold milk
3 cups flour

In a mixer: cream butter, margarine & shortening
In a bowl: mix together sugar, baking powder, salt & dry milk
Add dry mixture to “butter” & mix briefly
Add ½ flour – beat until blended; add the rest of flour
Pour water in & beat only until water is incorporated.

Makes 2 pie shells (you can store extra dough in freezer – wrap in plastic wrap & put in a Ziploc. Will keep for 3-4 months)

CRUMBLE CRUST
(for 1 pie)

¾ cup flour
1/3 cup butter
½ cup sugar

Work it in with your hands – until you have a “crumbly” mixture. Taste to add more sugar

Zucchini Apple Pie

I know this sounds wierd, but it really does taste and look like apple pie.

4 cups zucchini - peel, remove seeds and slice like apple slices
Cook until tender in water and then drain.
Add to Zucchini:
2 TBS lemon juice
Dash of salt

In a bowl add:
1 1/4 Cup Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Cream of Tarter
Dash of Nutmeg

Mix and then add to Zucchini, Mixture will be runny.
Dump into unbaked pie crust, dot with about 2 TBS butter and put top crust on.

Bake at 400 degrees for 40 minutes.