From the kitchen of One Perfect Bite...While it is delicious, it's really hard to categorize this dessert. It was first developed for Martha Stewart's site and then adapted for a feature on Serious Eats. They both described the creation as a pie/cake that resembled a deep dish apple pie with a streusel topping. To further confuse the issue, I think it is more like an apple pudding cake that a deep dish pie. No matter. Whatever you decide to call this dessert, I suspect you'll use delicious as an adjective to describe it. Once the apples are sliced, this is a simple dish to assemble, and, as long as it is baked until it's set, you simply can't go wrong. I like to serve the pudding warm with a dollop of ice cream on the side. I do have one caution to share with you. This is a very moist dessert that gets goopy if it sits too long. Try to serve it a couple of hours after it's made to avoid that problem. I do hope you'll give this recipe a try. Here is how the cake/pie/pudding is made.
Apple and Blueberry Pudding Pie...from the kitchen of One Perfect Bite inspired by Serious Eats and Martha Stewart
2 cups (10 ounces) all purpose flour
1 cup (7 ounces) packed light brown sugar
3 teaspoons ground cinnamon, divided
16 tablespoons (8 ounces) cold unsalted butter, cubed
1/2 cup granulated sugar
1 teaspoon cornstarch
4 pounds Granny Smith apples (about 14 small), peeled, cored, sliced into 1/8-inch slices
1 cup blueberries
2 teaspoons lemon juice
1) Adjust oven rack to middle position and preheat oven to 350 degrees F. Butter inside of 9-inch springform pan.
2) In mixer bowl fitted with paddle, mix flour, brown sugar, salt, 1 teaspoon cinnamon, and butter on medium-low speed until mixture is just moistened and forms a crumble size of small peas.
3) Firmly press 2/3 of the mixture into bottom and 1-inch up the sides of pan.
4) In a large bowl, toss granulated sugar with cornstarch and remaining 2 teaspoons cinnamon. Mix in apple slices, blueberries, and lemon juice. Place mixture into pan, stacking apple slices as neatly as possible. Sprinkle remaining crumb mixture on top.
5) Place pan on a rimmed baking sheet and bake until the top is golden and the apples are tender and bubbling, about 90 minutes. Transfer pan to wire rack to cool at least one hour before serving. Yield: 8 to 10 servings.
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