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Saturday, November 30, 2013

Blueberry and Blackberry Streusel Topped Pie

I really enjoy baking, but it seems like I never have time anymore.     So, when I had actual vacation time over Thanksgiving, I decided to make up for lost time.
I love streusel, and a couple years ago, I posted this recipe for Streusel Coffee Cake Muffins.  I used the same recipe for the streusel part.
I wasn't as "Betty Homemaker" on this, I used a pre-made crust, and store-bought pie filling.  But, it was yummy, and the streusel was a nice touch, so I thought I'd share...

You'll need:
- Pie pan
- 1 pre-made Pilsburry pie crust
- 1 egg white
- 1 can of blueberry pie filling
- 2 cans of blackberries (not the pie-filling kind, just regular)
- 1 cup brown sugar
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 (1 stick) unsalted butter (chilled)
- Kitchen scissors
- Fall-themed cookie cutters


1. Preheat oven to 350 degrees.

2. Press pie crust into pan.  Cut off extra that hangs over.  Set that aside.  We'll be using it later.

3. Mix together blueberry pie filling and drained blackberries.  Pour into pie crust.

4. In a separate bowl mix together brown sugar, flour, salt, cinnamon and butter.  Mix together (using forks or a hand mixer), until there are small pieces of butter left.

5. Pour a generous amount on the top of the pie.

6. Roll out the leftover dough we set aside earlier, and cut out some fall leaves.  Place them in a pretty pattern on the top of your pie.

7. Place in the oven for 30-40 minutes.  If you find that the top is getting too brown too quickly, put a sheet of aluminum foil over it, to slow down "browning".

Yummm... that's all I have to say!
So, tell me, what's your favorite holiday pie flavor?
Do you have any tricks that make it your own?

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