Blueberry Apple Pie
Yield: One 8-9" pie
Ingredients:
For the crust:
For the filling:
- 4 granny smith apples
- 6 oz blueberries, rinsed
- 3 tbsp. melted butter, salted
- 1 tbsp. lemon juice
- 1 tbsp. flour
- 1 tbsp. corn starch
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- dash cloves
Instructions:
- Preheat the oven to 400.
- In a food processor pulse together flour, butter, sugar, and salt until course crumbs form. Pulse in the ice water one tablespoon at a time. Make sure not to add too much water or the dough will become sticky. I ended up using exactly three tablespoons. If you do add too much water pulse in one or two tablespoons of flour until the dough goes back to normal.
- Take the dough out of the processor and form it into a ball. Flatten the ball into a thick disk and place in a plastic bag. Freeze for around ten minutes.
- Take the dough out of the freezer and roll it out on a silicone baking mat or a floured surface until the dough is 1/4" thick. Gently roll the dough over a pie tin (mine was clear pyrex) and cut off the extra dough and finish the edges. Form the extra dough into a ball and set aside.
- Poke holes with a fork across the bottom of the crust and line it with foil. Place baking beads, dried rice, or uncooked pasta in the foil to prevent the crust from rising up in the oven. Bake the crust for fifteen minutes and then set it aside.
- Peel and chop the apples into flat pieces 1/4" thick and place them in a large mixing bowl. Add in the blueberries and the remainder of the other ingredients and stir to coat the apples. Set the filling in the fridge for fifteen minutes to allow the flour and cornstarch to absorb some of the apple juices.
- Scrape the filling into the pie crust and top with the remaining dough. To do the crust in the picture roll the dough into a 1/4" flat disk and cut out six large petals (about 3" long), six smaller petals (about 2" long), and one small circle (about 2" in diameter). Use the back of a knife to gently make an indent the length of each petal and poke holes in the circle (I used a straw). Place the large petals across the top of the pie in a circle then layer with the smaller petals. Place the circle in the center of the pie overlapping the ends of the smaller petals. You can also do a lattice crust by overlapping strips of dough, or you can cover the pie in one solid layer of crust with a few holes poked in it for ventilation.
- Place the pie on a cookie sheet and bake at 400 for 15 minutes and then reduce the oven temperature to 350 and bake for an additional 30 minutes. You might need to cover the top of the pie in tin foil to prevent the crust from burning towards the end of the bake. The filling will thicken as it cools.
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