Saturday, October 16, 2010

Apple Blueberry Pie

In honour of the first apple pie I baked back in 1997, which happened to be Canadian thanksgiving, today I have baked an Apple Blueberry pie.  I know I'm a week late for Canadian thanksgiving, but I didn't have the ingredients last weekend and today even though it is Spring here, it happens to be very windy and chilly, the perfect kind of day for pie.  This is my trusty go to recipe that I have used since 1997 for apple pie.  I also use the same pie crust recipe, without the sugar, for any savory pie I might make.  Enjoy!!

Apple Blueberry Pie

                                               Pie crust

                                         2 1/4 cups plain flour
                                         1 teaspoon baking powder
                                         1/3 cup cornflour
                                         1/3 cup custard powder
                                         185g butter, softened
                                         2 tablespoons sugar
                                         1 egg yolk
                                         2/3 cup water
                                         1 egg white

                                         7 large apples, I used Granny Smith
                                            with a few Pink ladys
                                         1/2 cup water
                                         3 tablespoons sugar
                                         l/2 teaspoon cinamon
                                         1 teaspoon grated lemon rind
                                         1 1/2 cups frozen blueberries
                                         2 tablespoons apricot jam (I used mango jam)

To prepare the pastry sift flours, custard powder and baking powder into at bowl, rub in the softened butter and add the sugar. 

Mix together and then add the egg yolk with the water.  You may need to add a little more water if it's not coming together as you mix and knead it.  Knead together and then cover and refrigerate for 1 hour.

To prepare the filling peel, quarter and core the apples.  Cut each quarter into three slices.  Put apples into a saucepan with sugar, cinnamon, lemon rind and water. Cook on the stove until apples become tender but not soft.  Add the frozen blueberries and mix gently with the apples for a couple more minutes then take off the stove.

Turn oven on to 190°C/375°F.  Remove pastry from the fridge and divide into two.  Roll out one half of the pastry on a lightly floured surface for the base of the pie, enough to cover the edges of a greased pie dish.   Spread the base of the pastry in the pie dish with apricot jam,

then add the cooked apple and blueberries.  Brush the edges of the pastry with lightly beaten egg.

Roll out the second half of pastry and place over top of pie.  Squeeze the edges together, trim and then pinch to shape.  Cut a slit in the top of the pie to allow steam to escape.  Brush the top of pie with egg white and add any cut pastry shapes, I cut out some little maple leaves.  

Finally sprinkle with a little extra sugar and bake in oven for 20 to 30 minutes until golden brown.

When pie is ready allow to sit for a few minutes then best served hot/warm with ice cream.