Dutch Blueberry Apple Pie with Sugar Cookie Crumble *

By srumbel

Oh my goodness, this may be my new favorite pie! The recipe was shared by Pie Flutin' Pastries in Dallas and featured in The Dallas Morning News. The combo of blueberries and apples is bursting with flavor, but it's the sugar cookie crumble (swoon) that just adds the perfect CRUNCHY texture to the creamy filling.
from kittyskozykitchen.blogspot.com

Ingredients

• Filling:
• 1 unbaked pie crust, homemade or store-bought
• 1 T. flour
• 1 t. sugar
• 2 large Granny Smith apples
• 2 cups blueberries
• 3/4 cup sour cream
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 t. cinnamon
• 3 T. flour
• 1 t. lemon zest
• juice from 1/2 large lemon
• Sugar Cookie Crumble
• In a food processor, combine 1 cup sugar, 1 cup flour, 1/2 cup butter and a pinch of salt. Pulse together until combined.

Preparation

Step 1

Fit the pie dough into a 9" glass pie pan. Sprinkle the bottom of the dough with the flour and the sugar. Put into the refrigerator until firm, or about 30 minutes. Meanwhile, make the filling.

Filling
In a large pot, combine apples, blueberries, sour cream, both sugars, cinnamon and flour. Over medium heat, stir together and bring to a light boil (about 10 minutes). Reduce heat to a simmer and add lemon zest and juice, Stir together and then remove from heat.

Pour filling into pie shell. Bake in oven for 10 minutes. Remove from the oven and add Sugar Cookies Crumble to the top, covering all the way to the edges of the pan to prevent berries from splattering.

Reduce heat to 350 degrees. Bake pie for an additional 40-45 minutes.

Remove and let cool. Serve with freshly whipped cream or vanilla ice cream.

NOTE: The next time I make this, I may not use a bottom crust and just bake it as a crisp!