blueberry apple pie

Well, you little love chickadees, tomorrow is y’all’s day! I hope you have tons of fun, wear incredible heels, eat the bomb food, and, if you’re like me and will just be hangin’ around, I hope you have an awesome evening of normal activities.

Maybe you two can bake a lil’ pie together. How sweet is that?

The recipe for the crust is from Smitten Kitchen (swoon) and you really can make any combination of filling that you like. I did blueberry and apple and layered them separately (really just because I was curious and wanted to see what would happen), but you can cut the fruits into chunks, mix ’em all up, layer them, whatever your heart is fancyin’ because, honey, this is yo’ pie. Okay…go!

blueberry apple pie
2 1/2 cups unbleached all-purpose flour, plus more for rolling
1 tbsp natural cane sugar
1 tsp salt
2 sticks unsalted butter, cut into small pieces, very cold

3 apples, peeled, cored, and cut into slices
2 cups blueberries
1 tbsp lemon juice
3/4 cup natural cane sugar, plus 1 tablespoon
2 tbsp unbleached all-purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 egg, lightly beaten

For the crust, fill a small bowl with water and drop a few ice cubes in. In a large bowl, whisk together flour, sugar, and salt. Sprinkle the very cold pieces of butter into the flour mixture and quickly rub the butter into the flour until it resembles little peas. Add ice water (no ice cubes!) one tablespoon at a time until the mixture just comes together (I think I used almost a cup of cold water). Gather it up and turn it onto a floured surface. Knead gently and very quickly until it all comes together (Don’t let that butter melt. Those pieces of butter are gonna make a beautiful, flaky crust). Divide the dough in half and shape each half into a disk. Wrap separately in plastic wrap and refrigerate at least an hour.

Preheat the oven to 500º and position the rack to the lowest part of the oven. Place a rimmed baking sheet on the rack so it can preheat. Remove one of the doughs from the refrigerator and let stand until malleable. Roll the dough on a floured surface to a 12 inch circle. Transfer the flat dough to a pie plate (I usually roll it around the rolling-pin and then unroll it over the pie plate. This way, it doesn’t tear and stretch). Gently ease the dough into the plate corners and place in the refrigerator.

For the filling, toss the fruit with the lemon juice. In a bowl, combine the sugar, flour, salt, and spices. Toss the sugar mixture with the fruit and turn the whole mixture into the chilled pie crust. It will mound up a little in the center.
Roll out the second disk of dough to a 12 inch circle. Transfer it to the top of the fruit mixture and trim the top and bottom crusts to 1/2 inch beyond the edge of the plate. Crimp edges together however you’d like so that the two crusts seal. Cut four slits in the top (or use cookie cutters to create something way more cute) to vent and brush the entire crust with the beaten egg. Sprinkle with the tablespoon of sugar.
Place the pie on the baking sheet and reduce the temperature to 425º. Bake until the top is golden, about 25 minutes. Rotate the pie and reduce the temperature to 375º. Continue baking until the crust is deep golden brown and yummy fruit juices start bubbling, about 30 minutes more. Let cool to room temperature before slicing.

Whenever I eat pie, I always remember that cartoon Little Bear. Anyone? Anyone? I feel like they were eatin’ blueberry pie every episode. And they were always pickin’ blueberries. They lived a delicious life. Speaking of, the blueberries from my pie were picked back in the summer here in South Carolina. Blueberry picking is so fun, but so hot. I mean, like 100 degrees before nine o’clock AM hot. Despite the drenched shirt and sweaty hair and bumble bee, yellow jacket, and honey bee (what other kind of bee is there?…that, too) battle, it’s totally worth it. Those berries are the best, goodness gracious. South Carolina has a talent in blueberry growing.

Next mission: find a pretty pie plate. I’m pretty sure I bought that glass plate in college from a gas station.

7 thoughts on “blueberry apple pie

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