Classic Apple Blueberry Pie
PREP TIME: 45 min | COOK TIME: 65 min | SERVES: 8
Ingredients:
Crust:
• 3 cups all-purpose flour
• ¼ cup plus 2 Tbsp. granulated sugar
• ¾ tsp. salt
• ½ cup plus 2 Tbsp. unsalted butter, cold and cubed
• ½ cup plus 2 Tbsp. butter-flavored Crisco, cold and cubed
• ⅓ cup ice water, more as needed
Filling:
• 8 large apples, peeled, cored and sliced into ¼-inch slices
• 1 pint blueberries, washed, dried and lightly floured
• 1 cup granulated sugar
• ½ cup all-purpose flour
• 1 tsp. ground cinnamon
• ½ tsp. salt
• Pinch of nutmeg
Trim:
• Half & half
• Granulated sugar
• Cinnamon
Directions:
1. Combine flour, sugar and salt in a large bowl.
2. Blend in butter and shortening with a pastry blender or two knives until pea-size pieces form.
3. Stir in ice water until dough holds together but is not sticky.
4. Divide dough into 2 portions, one-third and two-thirds. Flatten each into a disk, wrap in plastic wrap and chill for 30 minutes.
5. Preheat oven to 450°F and move rack to the lower third of the oven.
6. Toss apples, sugar, flour, cinnamon, salt and nutmeg together in a large bowl. Set aside. Do not add blueberries yet.
7. Roll the smaller dough portion out to 12 inches across and ¼-inch thickness on a lightly floured surface. Transfer to a 9-inch glass pie plate.
8. Pour apple filling into the crust, then layer blueberries over the top. Drizzle any remaining juices over the filling.
9. Roll the larger dough portion out to 14 inches across at the same thickness. Lay over the filling.
10. Crimp the edges together and cut steam vents into the top crust.
11. Brush the top with half & half and sprinkle with sugar and cinnamon.
12. Place pie on a baking sheet and bake for 25 minutes.
13. Reduce temperature to 350°F and bake for an additional 40 minutes until the crust is golden brown and juices are bubbly and thick.
Advice:
• Use a mix of Granny Smith and Cosmic Crisp apples for the best balance of tart and sweet.
• Flour the blueberries before adding them to keep them from sinking into the filling.
• For easy rolling, use a mat or roll crust between two pieces of parchment paper with surfaces lightly dusted with flour.
Dining and Cooking