Blueberry Apple Pie Recipe
I got this recipe watching a cooking TV show, but it was years ago and can't remember which show was it or who's recipe it is. But as I watched how easy this was I knew I had to give it a try, and I'm so glad I did! I've made this several times and the more I make it, the more I fall in love with it.
To be honest, I've always been a bit intimidated by pies. I'm always afraid of messing them up, so I tend to stay away from making them. But this pie in particular is so easy to prepare and you really can't go wrong with it. Another plus, is that you don't need to do a fancy design for the crust. I put a star in the middle because tomorrow is 4th of July and what better way to celebrate than with a slice of pie!
This pie is not overly sweet, I love that the blueberries give it a nice tart taste and it really balances the sweetness. So go ahead and eat a couple of slices! You won't feel bad.
And I think it tastes better when it's warm, so if you have leftovers, it's better to reheat it a little bit.
INGREDIENTS:
CRUST
1 1/4 cups flour, plus extra for dusting
Pinch of salt
1 stick butter, cut into small cubes and frozen
1/4 cup ice water
FILLING
16 ounces fresh blueberries
2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Pinch of salt
2 tablespoons butter, cut into small cubes
1 egg
2 tablespoons turbinado sugar
SPECIAL EQUIPMENT: food processor, 9-inch pie pan
DIRECTIONS:
Preheat the oven to 400 degrees F.
For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the turbinado sugar.
Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
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