Creamy Apple Blueberry Pie Recipe - Allrecipes.com
Creamy Apple Blueberry Pie Recipe
  • READY IN ABOUT 2 hrs

Creamy Apple Blueberry Pie

Recipe by  

"This is a wonderful pie I have created out of a few other recipes. It is a nice blend of fruit and cream with a crispy top."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
  2. Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
  3. Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
  4. Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Oct 24, 2013

Very Good! We have an abundance of apples this year and looking for ways to use them. I used Vanilla Yogurt and left out the vanilla flavoring. I think next time I would omit the nutmeg. I also threw in a cup of Red Raspberries. Wonderful!

 
Jan 31, 2013

This is a really tasty pie. I found it while looking for something to make as a use up for: apples, blueberries and plain yogurt. I didn't expect to find anything when I put in those ingredients to search. This recipe came up so I made it last night. Very good, the crumb topping really makes the dish!

 

3 Ratings

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 335 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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