8 servings       time: 1-2 hoursblueberry-crumble-pie-7


for the crust:

  • 1.25 c all-purpose flour
  • 1/2 tsp salt
  • 1/3 c finely chopped pecans
  • 8 T chilled butter
  • 2-3 T ice water

for the filling:

  • 4 peaches (pitted and sliced into 1/2-inch thick slices)
  • 1/2 c blueberries
  • 1/4 c granulated sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 T lemon juice
  • lemon zest

for the crumb topping:

  • 2/3 c all-purpose flour
  • 1/2 c granulated sugar
  • 1/2 tsp cinnamon
  • 1/3 c coarsely chopped pecans
  • 6 T chilled butter
  • whipped cream (optional)


  1. for the crust: preheat oven to 375 degrees. mix together flour, salt and pecans in a bowl. cut in butter until it looks like large pebbles. mix in water and form into a ball. chill for 1/2 hours. roll out dough to approximately 1/4-inch and line 9″ pie pan. put in refrigerator while making filling and topping.
  2. for the filling: combine peaches, blueberries, sugar, cinnamon, and lemon juice in a bowl.
  3. for the crumb topping: mix together flour, sugar, cinnamon and pecans. cut in butter until the mixture looks like large pebbles.
  4. remove crust from refrigerator and add peach filling. sprinkle crumb topping on top of peaches. bake in a preheated 375 degree oven for 45-50 minutes. remove from oven and cool on a rack. serve warm with vanilla ice cream or whipped cream.


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apple pie

March 17, 2012

prep time: 20 minutes       bake time: 1 hour       total time: 1 hour 20 minutes

6 cups thinly sliced apples
1 c white sugar
1 T butter
1 tsp ground cinnamon
2 T flour
1/4 tsp nutmeg
1/2 tsp vanilla
1 pastry for 9 inch single deep crust pie

ingredients for pie crust (enough to make top and bottom crust)
1 1/4 c all-purpose flour
1/4 tsp salt
1/2 c butter, chilled and diced
1/4 cup ice water

directions for pie crust
1.  in a large bowl, combine flour and salt. cut in butter until mixture resembles coarse crumbs. (tip for butter: try freezing the block of butter, and then grating it.)
2.  stir in water, a tablespoon at a time, until mixture forms a ball. (if desired, wrap in plastic and refrigerate for 4 hours or overnight.)
3.  roll dough out to fit a 9 inch pie plate. place crust in pie plate. press the dough evenly into the bottom and sides of the pie plate.

directions for filling

  1. peel and slice apples.
  2. combine sugar, nutmeg, vanilla, and cinnamon. the amount of sugar used depends on how tart your apples are.
  3. arrange apples in layers in pastry lined pie plate. sprinkle each layer with sugar mixture. dot top layer with small pieces of butter or margarine. cover with top crust.
  4. place on lowest rack in oven preheated to 450 degrees F and bake for 10 minutes. then reduce oven temperature to 375 degrees F. bake for 45 to 50 minutes longer. serve warm.

sources (apple pie, butter flaky pie crust)

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no apples

February 27, 2011

mock apple pie

makes about 6-8 servings

2 c water
3/4 c white sugar
2 tsp cream of tartar
30 buttery round crackers
1/2 tsp ground cinnamon
1 T lemon juice (1/2 lemon)
1 recipe pastry for a 9 inch single crust pie

1 c crushed buttery round crackers (~12 crackers)
1/2 c packed brown sugar
1/2 tsp ground cinnamon
1/3 c butter, melted (or 5 1/3 T)


  1. preheat oven to 425 degrees F.
  2. in a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
  3. drop in whole crackers and boil for 5 minutes. pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
  4. mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
  5. bake for 15 minutes and reduce heat to 375 degrees F and continue to bake for 15-20 minutes longer. serve warm.


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