Apple Blueberry Pie
The last of the summer blueberries meet early-fall apples in this blushing Apple Blueberry Pie in an all-butter crust.
Servings: 12
Ingredients
For the All-Butter Pie Crust
- ½ cup cold water
- ¼ cup ice
- 2 ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teas salt
- 1 cup very cold butter, diced
For the Apple Blueberry Pie Filling
- 2 to 2 ½ pounds apples, peeled, cored, and cut into 1⁄4-inch slices
- ½ cup granulated sugar
- 2 tablespoon fresh lemon juice
- 2 cups blueberries fresh or frozen (not thawed)
- 3 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 2 teas vanilla extract
- ½ lemon, zested
- pinch of salt
For the Egg Wash
- 1 large egg
- 2 tablespoon milk
- turbinado sugar, for sprinkling
Instructions
To Make the All-Butter Crust
- In a large bowl, stir together the flour, salt, and sugar. Place the ice in the water and set aside.
- Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms. Be careful not to over-work the butter or let it get too warm.
- Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water. Stir together using a wooden spoon or even just a clean hand in the bowl. The dough should appear fairly shaggy and not sticky. Once you can squeeze a few pieces together and they hold, the dough is done being mixed. Do not over-mix.
- Divide the dough into half and shape each piece into a disk. Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
- Once the dough is ready, start the filling (recipe to follow).
- Meanwhile, bring one disc out of the refrigerator and allow to rest for about 10 minutes. Lightly flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
- Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin. Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang. Trim with kitchen sheers and place back in the refrigerator.
- For the lattice top, repeat step 5. Using a ruler and a paring knife, cut about 8 strips, about ¾-inch wide. Cut three skinnier strips and weave together to make the braid, if desired. Place all the cut dough on a baking sheet or cutting board and place in the refrigerator.
- Continue on with the filling and add dump the fruit mixture into the chilled pie crust. Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction. Allow for some excess dough on the end of each strip, then trim.
- Return the pie back to refrigerator for at least 30 minutes. Meanwhile, pre-heat oven to 425F.
- Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
- Place pie on a rimmed baking sheet and bake for about 25 minutes. Turn down the heat to 375F and continue to bake for an additional 35 to 50 minutes or until the top is golden brown, the juices are bubbling, and the apples are cooked through. If the top begins to brown too quickly, cover with foil.
- Allow the baked pie to completely cool before slicing and serving.
To Make the Apple Blueberry Pie Filling
- Once the pie dough has chilled and you are ready to assemble the pie, put the apple slices in a skillet with ½ cup of the sugar and the lemon juice. Sauté over medium heat until they begin to soften, just 5 to 10 minutes. Remove from heat and allow to completely cool.
- Meanwhile, toss the berries in the remaining sugar (except if using frozen) and allow to sit for about 20 minutes. Drain and discard the liquids.
- Add the cooled apples to the berries (add any frozen berries at this time). Add the remaining ingredients and gently toss to combine.