Anita’s Creamy and Crunchy Apple Blueberry Pie

Ingredients

1 pint of fresh blueberries

2 Fuji apples, peeled and thinly sliced

2 Tablespoons of sour cream

1 teaspoon of ground cinnamon

1/3 teaspoon of pumpkin spice

2 Tablespoon of Raspberry jam

1 egg yolk

1/4 teaspoon granulated sugar

1 egg beaten with water, egg wash

1/2 cup of brown sugar

juice of one lemon

1 sheet of puff pastry dough, defrost overnight

Preparation

1. In a medium size skillet place sliced apples over medium-high heat. When they start releasing some juices add sugar, stir and add ground cinnamon, pumpkin spice and brown sugar. Pre-heat oven to 389 grades Farenheit.
2. Cook for about 10-15 minutes. Add lemon juice and continue to cook apples until slightly tender and they have turned golden brown. Set aside to cool slightly.
3. Place defrost puff pastry sheet over a cutting board. Use the lid of a pan to cut through a perfect circle all around lid.
4. Dip each bottom of each blueberry into the raspberry jam. Cut consecutives lines in between each placed blueberry.
5. After apples are still slightly warm, add sour cream, beaten egg yolk and mix in all gently.
6. Use a spoon and spread Raspberry Jam in the center over the puff pastry dough. Incorporate sliced apples mixture over the top.
7. Twist inward the edges of the crust dough all around over each blueberry. Brush crust of the puff pastry dough all around with the egg wash. Sprinkle with some granulated sugar.
8. Place it in a baking pan lined with parchment paper. Bake for about 45 minutes or until dough all around is golden brown. Let it cool for about 15 minutes. Serve, enjoy and Share the LOVE!