Blueberry - Apple - Peach Pie

By srumbel

2015 Farm Show
1 st place
Susanna Haines
Greene-Dreher-Sterling Fair–Wayne County

Ingredients

• Crust
• 1 egg
• 3 cups flour
• 3/4 teaspoon salt
• 1 1/2 cups
• shortening
• 1 tablespoon vinegar
• 5 tablespoons cold water
• Filling
• 8 cups sliced apples
• 2 cups sliced peaches
• 1 tablespoon lemon juice
• 3/4 cup sugar
• 1/2 cup pie filling enh
• ancer
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 cup blueberries
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• Crumb Topping
• 1 cup flour
• 2/3 cups brown sugar
• 1/2 cup old fashioned oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, cold
• 1/2 teaspoon milk

Preparation

Step 1

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

Filling
Heat oven to 400 degrees F. Make pie crust. In large bowl, place apples and
peaches. Add lemon juice and toss to coat. In medium bowl, mix ¾ cup sugar,
the pie filling enhancer, cornstarch, ½ teaspoon
salt and ½ teaspoon cinnamon.
Sprinkle over apples and peaches; toss to mix well. Gently stir in blueberries
and vanilla. Spoon into crust.
In another medium bowl, place all crumb topping ingredients except milk. With
pastry blender, cut in butter unt
il mixture looks like fine crumbs. Sprinkle
to
p
ping on pie. Press down lightly.
Make lattice top and brush with milk. Sprinkle
with
coarse sugar.
Bake for 60 minutes or until crust is golden brown and apples are soft2015