Photo: Simple Blueberry Apple Pie Recipe
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: 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 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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By daychristine999...
Kalispell, 66
on April 17, 2013
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I make this pie many times during the spring and summer, my family and friends love it! Made a few changes to make it more tart and fresh: Granny Smith apples instead of Golden Delicious and actually omitted the cinnamon the first time by mistake and it turned out so amazing that I just left it out each time after. Other than that, I followed the recipe quite close, using my own favorite pie crust recipe from Ina. The only thing I would change about this recipe is that Sunny leaves a big hole open in the middle of this pie (folds the crust sides over onto the top of the pie this doesn't allow for the pie to cook the apples quite well enough so I would suggest just going old-school and using the top & bottom crust method. Definitely use fresh blueberries, such amazing taste and texture over frozen. Overall, an amazing recipe!
By TWTras
on January 03, 2013
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I tried this recipe only because I had frozen blueberries (3 cups that I wanted to use. I didn't follow the recipe exactly-- for example, I used red delicious apples instead of golden delicious, I used light brown sugar instead of turbinado sugar, I used pancake mix instead of cornstarch, and I used lime juice instead of lemon juice. I also forgot the salt, but the pie was delicious! I had no left overs. I will have to make it again. I wish I could post pictures of the pie (I posted them on FB.
By Vicky in FL
on November 27, 2012
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Scrumptious, delicious, and quick and easy to make. Though I had my doubts, the filling set up perfectly. I used homegrown blueberries from the freezer instead of fresh. Because I used a pie shell that I had already put in the pan I couldn't wrap the pie crust as directed and instead made a pecan crunch topping. I wish I could give the recipe more than 5 stars.
Read all 12 reviews