26 Jun 2014

Apple and Blueberry Pies

No Comments Baking and Tarts / Pies

The Atlantic crop of blueberries is in the shops at this time of year (they’re the huge ones) and they make great pies. This recipe makes enough for a 10cm and 12cm pie.

Apple and Blueberry Pies
Prep time
Cook time
Total time
Serves: 2 x 10cm pies
  • Pie Crust
  • 90g (1⅓c) pastry flour
  • 20g (1/3c) plain flour
  • 8g (3/4 tbsp) sugar
  • ½ tsp kosher salt
  • 75g (5 tbsp) unsalted butter, cold, diced
  • 30ml (2 tbsp) ice water
  • ½ teaspoon distilled white vinegar
Apple and Blueberry Filling
  • 400g apples
  • 200g blackberries
  • 1 tsp cornstarch
  • 1 tsp cinnamon
  • 50g brown sugar
  • 15g butter
Pie Crust
  1. Combine the flour, sugar, and salt.
  2. Mix on low speed with the butter and shortening until the mixture look shaggy and the pieces of butter are pea sized. Smush any large chunks with your fingers.
  3. Mix the ice water and vinegar, then add to the flour/butter on low speed. Mix briefly with a few rotations, but do not let the dough come together.
  4. Scrape the sides and bottom of the mixer to remove any pockets of dry ingredients, then squeeze a small amount of dough in your hand – it should form a clump.
  5. If necessary add a little more water a few teaspoons at a time.
  6. Shape into two flat circles, wrap in plastic wrap, then refrigerate overnight.
Apple and Blueberry Filling
  1. Preheat the oven to 190C/375F, grease pie moulds.
  2. Peel and chop the apples into ~1cm cubes (roughly chopped is fine).
  3. Stew in a pan with the sugar and cinnamon for a 3-4 mins, then add the blueberries.
  4. Stir to combine, then spoon into the pie cases.
  5. Cover with a lattice and bake for ~15 mins until golden if making mini pies, or ~50 mins if making a single, big pie.

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