apple-blueberry pie recipe -- grub's tenth birthday!
Recipe type: Dessert
Pie filling recipe my own. Pie crust recipe from Bravetart's Iconic American Desserts cookbook by Stella Parks. Crumble topping from the Lompoc Cafe cookbook by Lise Desrochers. Give yourself about an hour of active prep time, 6-7 hours total at least. If prepping parts of the pie overnight, everything will go very quick the day of baking.
  • FILLING: 8 small apples, or about 5 large apples, mixture of Fuji and Gala, peeled. Use around 1234g; 2 lb 11 oz; 43.55 oz
  • 1⅓ cups fresh blueberries or raspberries
  • ½ cup dark brown sugar, less if the apples are really sweet
  • 2 teaspoons corn starch
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1-2 tablespoons of fresh lemon juice
  • 3 tablespoons melted butter
  • CRUST: Stella Parks’s recipe (see her cookbook for more tricks and tips — I’ve adapted her two-crust pie crust to a one-crust deep dish with extra dough)
  • 1¾ cups + 1 tablespoon (8 ounces) all-purpose flour, and more for dusting
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
  • 2 sticks of unsalted butter (8 ounces), cold and cut into ½-inch cubes
  • ½ cup (4 ounces) cold water
  • CRUMBLE TOPPING (from the Pear-Cranberry Crisp recipe in Lompoc Cafe recipe book by Lise Desrochers):
  • ⅓ cup flour
  • ½ cup old-fashioned oatmeal (not quick-cooking)
  • ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup hazelnuts, chopped (or other nuts - I’ve used almonds)
  • ⅔ cup brown sugar
  • ⅓ cup softened butter
  • SAVORY CRACKER RECIPE with leftover crust (optional):
  • shredded/grafted Parmesan cheese
  • pepper
  • smoked paprika (optional), or other spices/dried herbs
  1. MAKE PIE CRUST: Whisk dry ingredients in a large bowl.
  2. Add butter cubes and roughly smash each one. Toss with flour in bowl to prevent sticking.
  3. Stir in cold water (dry climes may need to use all ½ cup, whereas more humid may need less). Knead briefly to form a ball. Keep temperature of dough 70 deg F or less, to prevent the butter melting. Put in fridge for a few minutes if your kitchen is warm.
  4. Transfer to floured surface and roll into a large rectangle, to just under ½ centimeter thick. Check for holes and patch them—you don’t want filling leaking under the baking crust. My bane!
  5. Transfer the dough to the deep dish pie plate, making sure it’s flush with the plate, and check for holes again. Trim to about a 1¾-inch overhang and then scallop the edges. You’ll use about ⅔ to ¾ of the dough for a deep dish pie plate. It’s great dough to work with: it’s elastic and doesn’t crumble. Store the leftover trimmings in fridge (see later section on savory crackers).
  6. Wrap prepared pie plate in plastic and chill for 2 hours. This helps achieve the flaky crust. It needs to sit at least 2 hours (I’ve also done overnight) to relax the gluten.
  7. MEANWHILE MAKE FILLING: After peeling apples, cut into thin (3-4 mm) slices. My photograph above shows some pieces which are too thick--they were too crunchy. Make them as uniform as possible for better cooking.
  8. Toss apples with berries and lemon juice in large bowl.
  9. Mix cornstarch, sugar, and spices together and add to apple bowl. Add melted butter and give it all a good stir. Set aside.
  10. MAKE THE CRUMBLE: Mix the crumble ingredients together in a medium bowl. That’s it. Keep it loose and crumbly. Set aside.
  11. BAKING: Preheat oven to 400 deg F.
  12. Put apple mix in pie dish, leaving the juice behind in the apple bowl.
  13. Top with the crumble, without pressing down.
  14. Place the prepared pie onto a large baking sheet (important!) and bake for 20 minutes. THEN, briefly take the pie out and cover a pie crust shield to prevent the crust from burning.
  15. Place pie back in oven and turn the temperature down to 375 deg F (190 deg C). Bake for another 35-40 minutes. When done, the fruit juices will be bubbling.
  16. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream or lightly sweetened whipped cream. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
  17. WAIT: WHAT ABOUT THE LEFTOVER DOUGH? SAVORY, CHEESY CRACKERS! - Roll out dough on parchment paper.
  18. Using a pizza cutter, cut into bite-sized shapes and separate the cut dough pieces a centimeter or so, so they won’t melt into each other with baking.
  19. Sprinkle with Parmesan cheese and pepper. Add other spices or herbs if you desire.
  20. Transfer to baking sheet and bake at 400 deg F for about 8 minutes, though this will depend on how thin you’ve rolled the dough. I check after 5 minutes, then adjust timing.
  21. ADVANCE PIE PREP: I’ve made the pie crust and chilled overnight. The apple-berry mixture can be assembled in a large bowl, tightly covered with plastic, and stored in the fridge overnight. I have the bowl sit at room temperature for a couple of hours before using. The crumble can be assembled, covered, and can sit at room temperature overnight. Makes the pie baking day very quick!
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