Cabaret Pie

Our supply of frozen blueberries is dwindling faster than I would like, but the Farmer's Market had apples, as we expected, and pears, which we didn't. I had promised a blueberry pie to someone in the cast, but didn't have enough berries, so I found a way to combine the fruits. I doubt she'll mind the switch.


Recipe:

Preheat oven to 350F

Roll out:
1 Whole wheat double crust (see December) into a 9.5" deep dish pie plate, top crust rolled out and ready off to the side.


Combine in a bowl:
3 Cups peeled, cored and chopped honey crisp apples (other crisp apples should work)
3 Cups peeled, cored and chopped Bartlett pears (Bartlett is the pie pear)
2 T All purpose flour
1/3 Cup brown sugar
1 t Ground cinnamon
1 T lemon juice

In a small bowl, combine:
1 T sugar
1/4 Cup milk

Make a layer at the bottom of the crust-lined pie dish with:
1.5 Cup fresh (or thawed) blueberries
dot with 2 T butter

Pour the apple pear mix from the bowl into the pie dish, moisten the rim and cover with the top crust. Poke several vent holes in the top and brush with the glaze.

Bake at 350F for 45min, rotate 180deg and bake another 30min or so until the apples are tender.

Let cool for at least a couple hours.