But nothing really compares to a good ol’ apple pie. With the Fourth right around the corner, and really just July in general, we are well into summer, making memories, making pies and drinking stone-cold cocktails that make the hot kitchen much more bearable when baking the pies.
I am making one of my favorite apple pie recipes that I recently made for a restaurant and gained rave reviews. This is my mack-daddy all-American treat: Blueberry Apple Pie. It tastes great and, of course, the blueberries add great color. Don’t we all know the peeps love the whole red-whiteand-blue thing? I keep the peels on the apple, so there is your red, and for the white, just add whipped cream.
Come on, it’s better than that darn flag cake that pops up on every Cool Whip ad all summer. Not that there is anything wrong with making that cake (that is my disclaimer), I’m just offering a different way for you to roll this summer.
I was actually making this pie when the U.S. beat Algeria in the World Cup. It was very exciting. I broke into “PIIIIEEEE!” I mean “GOOOOAALLL!” I love any sport that encourages vodka in my tomato juice or Bailey’s in my coffee at 8 a.m. If only I could bake at the Lazy Dog while watching the sporting events. That would be the American dream.
I will now feel the need to bake this particular recipe whenever there is a big sporting event on the line. Coach Hawk, get ready for some pie. Because what is more American in our little world than the Buffs? Support, people, support!
It’s better than that darn flag cake that pops up on every Cool Whip ad all summer.
So please enjoy this all-American classic, and maybe just once before summer is over, make the Cool Whip flag cake and report back to me.
Now follow the directions, put some love into it and invite me over when it’s done.
Blueberry Apple Pie
6 medium-large apples (cored and sliced) 2 tbsp. unsalted butter (cut in pieces) 3/4 cup brown sugar 1 tbsp. lemon juice 2 tbsp. cornstarch 2 tsp. cinnamon 1 tsp. nutmeg 1-1/2 cups blueberries 1 9-inch pie crust (your favorite recipe or store bought)
Preheat oven to 350 degrees. In large bowl, mix together apple slices, butter, brown sugar, lemon juice, corn starch, cinnamon and nutmeg. Fold in one cup of blueberries.
Fit dough into glass 9-inch pie plate. Spoon apple/blueberry mixture into pie shell.
Bake for 45-50 minutes, until crust edges are brown and filling is bubbling.
Take out and let cool. Toss remaining 1/2 cup of blueberries on top of pie.
Cut into slices. Top with whipped cream and serve. Enjoy!
Note: If you have extra pie crust, you can make a criss-cross pattern on top of pie. Looks great!
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