Blueberry Pie
1 9-inch deep dish pie shell, unbaked
5 cups blueberries (fresh or frozen)
1 tablespoon lemon juice
1 cup white sugar
½ cup flour
½ teaspoon salt
½ teaspoon cinnamon
2 tablespoons butter
Streusel-Topping
3 teaspoons butter, softened
⅓ cup brown sugar, packed
⅓ cup flour
To assemble:
Sprinkle blueberries with lemon juice. Set aside. In a
separate bowl, combine sugar, flour, salt, and cinnamon. Stir well to combine.
Cut better into tiny bits. Combine sugar/flour mixture and butter with the
berries. Pour into pie shell.
To make streusel:
Add softened butter to a bowl. Using a fork, stir in brown
sugar and flour until it looks like crumbles. Sprinkle evenly over blueberries.
Place pie on an aluminum covered baking sheet (to avoid overflow
mess in the oven) and bake in a 400 degree oven for approximately 30-40 minutes,
or until the berries are bubbly and the topping is golden.
Apple Cranberry Pie
1 9-inch deep dish pie shell, unbaked
2 apples, peeled and sliced
1 cup fresh cranberries
1 14 ounce can of sweetened condensed milk
2 large eggs, slightly beaten
2 tablespoons water
1 teaspoon cinnamon
Streusel Topping
4 tablespoons butter, softened
½ cup flour
½ cup brown sugar, packed
½ cup pecan pieces
1 teaspoon cinnamon
To assemble:
In a bowl, stir to combine the sweetened condensed milk,
eggs, water, and cinnamon. Add cranberries and stir. Pour into the pie shell.
Arrange the apple slices on top.
Make the streusel:
Combine all ingredients with a fork until mixture resembles
crumbles. Sprinkle evenly over apples. Place on an aluminum covered baking
sheet (to avoid overflow mess in the oven) and bake at 400 degrees for 10
minutes, then turn oven down to 350 degrees and back for another 30 minutes.
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