Red, white & blueberry pie
A Fourth of July dessert, combining apples, rhubarb and blueberry with the luck inducing properties of cinnamon and vanilla. Plus it incorporates Fireball Whisky for a little extra kick.
- 2 Granny Smith apples cored and sliced thin
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon Fireball whiskey
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tbsp cornstarch
- ½ freshly grated cinnamon stick
- 1- inch vanilla bean cut open and scraped
- 1 ½ cups rhubarb 1-inch slice
- 1 pint blueberries
- 2 pie crusts
Place apples, lemon juice, sugars, and Fireball, in a medium sized bowl and mix to evenly distribute spices. Allow to sit 45 minutes so that juices will come out and combine.
Preheat oven to 375 degrees.
After 45 minutes, add sliced rhubarb, blueberries, grated cinnamon, vanilla bean and conrstarch to apple mixture. Stir to combine, and dissolve cornstarch and allow to sit for an additional 15 minutes..
Take one pie crust out and place in pie dish. Fill crust with the fruit mixture.
Place second crust on top of pie and crimp edges to seal.
Bake 375 for 30 minutes. Lower to 350 and bake 30 minutes more.