Thursday, June 24, 2010

Apple, Blueberry, and Rhubarb Pies

Last year we visited Mackinaw, Michigan, and they had homemade pies everywhere.  The fresh sweetness of the fruit and the comforting, buttery crust were the prefect finale to dinner. Those pies inspired me to start making pies. 

After I made this apple pie a couple of times, I went ahead and bought one of those apple corers/slicers/peelers.  Crank the handle a few times and your apple is ready.  It's a great time saver.  The crust recipe is from "Dinner in Minutes" and the rhubarb pie is adapted from (see references). 

Pie Crust:
2 c flour
1 t salt
1 T sugar, optional
12 T (1 1/2 sticks) butter
4 oz (1/2 package) cream cheese
¼ c + 2T ice water
optional:  milk, sugar for top of crust

I use a stand-alone mixer.  If you use a food processor, follow directions written for a processor.
1. Put flour, salt, and sugar in a mixing bowl. Cut butter and cream cheese in small slices into the flour mix.
2. Mix at low speed until dough resembles bread crumbs.
3. Add a little water, mix at low speed; repeat until dough forms one big ball.
4. Knead slightly with hands. Don’t overknead.
5. Split in half, cover (wrap in plastic wrap), and chill in refrigerator for at least 20 min.

Apple Filling:
6 c or 3 lb apples, peeled and sliced
2T flour (or tapioca flakes)
3/4 c brown sugar
1 t cinnamon
½ t nutmeg
¼ t each of mace, cloves, and allspice
1 T butter

Blueberry Filling:
¼ c four (or tapioca flakes)
1 c brown sugar
1 T butter
For Apple or Blueberry Pie:

Bake at 400 deg F, 40-50 min
1. Preheat oven and mix all ingredients except butter together. Let sit 15 min.
2. Lay rolled pie crust on bottom of pie pan. Pour in apple or blueberry mix.
3. Dot with butter.
4. Optional: Lay top crust over fruit. Sprinkle with sugar and cut small holes for venting.
5.  Bake

Rhubarb Filling:
4 c rhubarb, chopped
1/4 c flour
1 c brown sugar

For Rhubarb Pie:

Bake at 450 deg F, 15 min;  reduce to 350 deg F, bake 40-45 min
1.  Preheat oven and  mix flour and sugar in a small bowl. Keep rhubarb separate.
2.  Lay rolled pie crust on bottom of pie pan.  Spread 1/4 of sugar and flour onto bottom of pie crust, then the rhubard, then sprinkle the remaining sugar and flour on top.
3.  Roll out pie crust top and lay over the fruit filling.
4.  Optional:  Brush top of crust with milk and sprinkle with sugar.  Raw sugar or demarera sugar work well.
5.  Bake.


  1. I am so glad I found your site! I've been compiling my own recipes, and it's so refreshing/inspiring to find others. I've been loosely following Dr. Buchholz's diet for several years now with very good results. Last week, though, I decided to follow it strictly, as the migraines were coming too often again. I've had great success so far. :-D

    I love baking fruit pies, and so many of the recipes call for lemon. Have you found it best to omit the lemon completely? I've thought about substituting with white vinegar but not sure that would be a good flavor to taste in a pie. What are your thoughts on that?

  2. Hi Christina. Thanks for your comment. I find it exciting, too, to find other people doing well on Dr B’s diet. Hurray! I love homemade pies, too.

    I’ve been following the diet pretty closely for over two years. Lemon, though, I’ve found to be fine. As a trade-off, ironically given your suggestion, I no longer use any white vinegar. It has worked well for me. I still don’t eat oranges, grapefruit, or pineapples, though. To answer your question, though, I don’t imagine white vinegar would taste good in a pie. However, to continue avoiding lemon juice, I think pies are fine simply leaving out lemon juice (my recipes don’t use it).

    Lemon juice is a good substitute for vinegar, as you’ve thought of in reverse. When eating out, I make my own dressing on the spot with lemon wedges, honey, olive oil, and salt and pepper. It’s tasty.