Apple Blueberry Pie
Apple Blueberry Pie
For the Crust, can be store bought or homemade. Recipe follows.
Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar
6 to 8 tablespoons (about 1/2 cup) ice water
Filling
1 box of blueberries 2 Gala apples or honey crisp (seasonal) apples, cored, peeled and cut into 1/2-inch dice 1/2 cup brown sugar 1/4 cup condensed milk 1/2 teaspoon ground cinnamon 2 teaspoons fresh lemon juice Pinch of salt 2 tablespoons butter, cut into small cubes
1 egg 2 tablespoons sugar Special equipment: 9-inch pie pan
For the crust, combine all of the dry ingredients in a bowl and mix, then add the butter to it slowly pressing in with a fork but make sure the butter is still refrigerator temperature. It may seem very difficult to do this but don't give up, one tablespoon at a time begin to add the cold water, you will see that the flour and butter combination will begin to soften and bind. Once you have added all of the ingredients and the crust is formed, equally break in half and form two balls, then put away in refrigerator.
Pre heat your oven to 400 degrees.
At this time you are ready to prepare your filling, since the apples are already chopped put them in a bowl and add the two teaspoons of lemon juice, mix and put aside for a moment while you get the butter to melt. In a sauté pan melt the butter, then mix in the apples cook for about two minutes and add your sugars and spices cook for about 3-5 minutes depending on what you want the texture of your apples to be, remember that they will get softer in the oven. Once you are finished take your sauté pan and pour the mixture over a strainer to separate the apples from the liquid. Return the liquid to the pan and add the quarter cup of condensed milk, cook until the mixture becomes thick then return your apples and turn off flame. At this time you can take your pie crust out and begin to roll it over a floured surface. Roll the crust into the shape of a circle big enough to lay over pie pan with enough to fall over sides to make the ridges. Finally add your mixture to the pie pan with the pinched crust and your half case of blueberries. For the top of your pie roll out the dough into a circle once again, here you can make ribbons or just lay it flat over,its up to you. I like to use ribbons and fill the empty squares with a cookie crumble which adds a nice touch and in case you'd like to try that the recipe will follow, but before you do that whisk your egg with some water for the egg wash and brush over your pie, sprinkle a little bit of sugar. Once you are done setting your pie place carefully into the middle rack and cook for about 35 minutes, or till pie is a golden color. Finally take your pie out and let cool before you dig in. Hope you enjoy this one and I understand that it may seem a bit much at first but once you get through it you will see how easy it can be the next time around, not to mention how delicious. In the meantime enjoy ;) and hope to see you soon. Xo, Lo
Sugar cookie crumble
1/2 cup packed light brown sugar 1/2 cup whole-wheat flour 4 tablespoons unsalted butter, melted Pinch of salt
Combine all of the ingredients with washed hands or a fork and fill in the spaces.
