Triple Berry Dutch Apple Pie
Ingredients
crust
- 1/2 c. finely chopped walnuts
- 2 c. flour
- 1 c. packed brown sugar
- 3/4 c. quick cooking oats
- 1 c. butter,melted
- 1 tsp. cinnamon
Filling
- 1/2 c. sugar
- 1/4 c. cornstarch
- 1 1/3 c. apple juice
- 1 c. blueberries,fresh or frozen
- 1 c. raspberries,fresh or frozen
- 1/2 c. blackberries,fresh or frozen
- 3 c. diced,peeled apples
- 1 tsp. vanilla extract
Temperature: 350 ° F
Instructions
Preheat oven to 350 degrees F.
For crust combine walnuts,flour,brown sugar, and oats in a large mixing bowl. Stir in melted butter and cinnamon.Reserve 1 1/2 c. for topping. Press remaining mixture into an ungreased 10 1/2 " Emile Henry Artisan Ruffled Pie Dish;set aside.
For the filling combine sugar and cornstarch in a large saucepan over medium heat.Stir in apple juice until smooth,bring to a boil and cook and stir until thickened and bubbly(about 1-2 min.).Remove from heat and stir in berries and apples,mix in vanilla.Pour mixture into crust.Sprinkle top of pie with reserved crust mixture. Bake for 45-50 min. or until crust is a nice golden brown. Yield 1 pie.
Instructions
Preheat oven to 350 degrees F.
For crust combine walnuts,flour,brown sugar, and oats in a large mixing bowl. Stir in melted butter and cinnamon.Reserve 1 1/2 c. for topping. Press remaining mixture into an ungreased 10 1/2 " Emile Henry Artisan Ruffled Pie Dish;set aside.
For the filling combine sugar and cornstarch in a large saucepan over medium heat.Stir in apple juice until smooth,bring to a boil and cook and stir until thickened and bubbly(about 1-2 min.).Remove from heat and stir in berries and apples,mix in vanilla.Pour mixture into crust.Sprinkle top of pie with reserved crust mixture. Bake for 45-50 min. or until crust is a nice golden brown. Yield 1 pie.
