WILD-BLUEBERRY-AND-APPLE PIE
Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h50m
Yield Serves 10 to 12
Number Of Ingredients 20
Steps:
- Dough:In a bowl, sprinkle yeast and sugar over milk. Let stand until foamy, about 5 minutes. Whisk in egg and butter until smooth. Stir in flour and salt. Transfer dough to a lightly floured work surface; knead until smooth and tacky but no longer sticky, about 3 minutes. Transfer to a bowl brushed with butter, turning to coat. Cover with a clean kitchen towel; let rise until doubled in volume, about 1 1/2 hours; or refrigerate until doubled in volume, 18 to 48 hours.
- Topping:Combine butter, sugar, flour, salt, and cinnamon in a bowl; massage together with your fingers until combined. Press into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
- Filling: Preheat oven to 350 degrees. Toss apples with sugar, 2 tablespoons flour, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes. Stir in blueberries, salt, lemon juice, and remaining 3 tablespoons flour; roastuntil apples are tender, about 10 minutes more. Let cool 10 minutes.
- Meanwhile, punch down dough. On a lightly floured work surface, roll out to a 13-inch round. Transfer to a 9 1/2-inch deep-dish pie dish. Fold overhang under itself until flush with edge of plate (do not crimp edges). Loosely cover with towel; let stand until puffy and doubled in volume, about 30 minutes.
- Increase oven temperature to 400 degrees. Transfer filling to center of dough, gently spreading to sides of dish without compressing dough. Crumble topping into bite-size pieces and sprinkle evenly over filling.
- Bake just until dough begins to brown, about 15 minutes. Reduce oven temperature to 350 degrees; bake until filling bubbles around edges and crust and topping turn golden brown, 45 to 50 minutes more. (If crust or topping are browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Slice and serve with ice cream.
CREAMY APPLE BLUEBERRY PIE
This is a wonderful pie I have created out of a few other recipes. It is a nice blend of fruit and cream with a crispy top.
Provided by Megan Karlowsky
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
- Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
- Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.
Nutrition Facts : Calories 464.3 calories, Carbohydrate 54.5 g, Cholesterol 55.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 334.9 mg, Sugar 28.9 g
SIMPLE BLUEBERRY APPLE PIE
Provided by Sunny Anderson
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- 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.
APPLE BLUEBERRY PIE
Make and share this Apple Blueberry Pie recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- In a large bowl,stir together sugar,cornstarch and salt.
- Add apples,blueberries and lemon juice;toss to coat the fruit.
- Turn into pastry lined 9" pie plate.
- Dot with margarine.
- Add top crust; seal and flute edge.
- Pierce top crust evenly with a fork to allow steam to escape.
- Bake in oven until crust is browned and filling is bubbly.
Nutrition Facts : Calories 530.8, Fat 24.8, SaturatedFat 6, Sodium 565.2, Carbohydrate 75.3, Fiber 4.2, Sugar 38.4, Protein 4.3
APPLE-BLUEBERRY PIE
Frozen blueberries can be used in this pie in place of the fresh berries. Partially thaw the frozen berries before adding them to the filling. From Pillsbury.
Provided by Courtly
Categories Pie
Time 1h35m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Heat oven to 425. Prepare pie crust as directed on package for one-crust filled pie using 9 inch pie pan.
- In large bowl, combine all filling ingredients; mix well. Set aside.
- Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients; mix with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
- Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent excessive browning. Cool 2 hours. Serve warm or cold.
More about "simple blueberry apple pie recipes"
SUNNY ANDERSON'S SIMPLE BLUEBERRY APPLE PIE RECIPE
From today.com
3.8/5 (49)Author Sunny AndersonCuisine AmericanCategory Desserts
- 1. In a large bowl gently toss together the blueberries, apple, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Set aside.
- 2. Preheat oven to 400°F. Using a 9-inch pie dish, place the first crust in the bottom allowing dough to extend over the edges by about an inch.
- 3. Pour in fruit filling then add butter evenly around the pie over the top. Place second pie crust over the top. Overlap the bottom crust with the top crust and pinch around the edges to seal. Using a knife cut 3 vents in the top of the pie dough to allow air to escape while baking.
- 4. Place in the oven and bake until crust is golden brown, about 25 minutes. Let cool before slicing and serving.
APPLE-BLUEBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (22)Category DessertServings 8Total Time 3 hrs 35 mins
- Place sheet of foil on rack below middle oven rack to catch drips. Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In medium bowl, mix topping ingredients with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
- Place pie on middle oven rack over foil; bake 50 to 70 minutes or until apples are tender and edge is bubbly. After 20 minutes of baking, cover entire pie loosely with foil to prevent excessive browning. Cool 2 hours. Serve warm or cold.
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