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Sunday, June 15, 2014

Apple and Blueberry Pudding Pie


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

Ingredients:

2 cups (10 ounces) all purpose flour
1 cup (7 ounces) packed light brown sugar
Pinch salt
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

Directions:
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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8 comments:

Alicia Foodycat said...

This looks delicious! Definitely my kind of dessert.

Fern @ To Food With Love said...

Sounds like having the best of both worlds, and it looks divine!

Ginny said...

This is a new one on me, it is really gorgeous!

David said...

Mary, This is my kind of dessert! Even goopy but heated with some good vanilla bean ice cream, this would hit all of my satisfaction buttons... Take Care, Big Daddy Dave

Dianne said...

Oh my goodness! I may just have to try this one! That looks scrumptious...

Sue/the view from great island said...

At first glance I thought it was rhubarb, but the apple and blueberry is such a delicious sounding combination, I really need to make this!

Jeannie Tay said...

I love the look of this cake, wish I could have a slice for lunch now:)

Pam said...

I love gooey! This looks wonderful!!

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