14 Aug 2016

Blueberry and Apple Pie

No Comments Baking and Tarts / Pies

The atlantic crop of blueberries is in shops at this time of year (though I’ve never grown them at home), which are bigger than the smaller variety at other times of the year. Frozen are fine – they come out the same when used in pie. I mixed a bag of frozen blueberries with cooking apples and baked a pie with vanilla custard to go with it.

Blueberry and Apple Pie
Prep time
Cook time
Total time
Serves: 12 servings
  • 360g plain flour
  • 2 egg yolks
  • 2 tbsp (30g) caster sugar
  • 4 tbsp cold water
  • Dash salt
  • 350g blueberries (fresh or frozen)
  • 3 cooking apples
  • 1 tbsp lemon juice
  • 20g caster sugar
  • 2 tsp cinnamon
  • 500ml (2c) milk
  • 100g (1/2c) sugar
  • 2 tbsp cornstarch
  • 2 egg yolks
  • Dash salt
  • 2 cinnamon sticks
  • 2 tsp vanilla extract
  1. Pulse the ingredients in a food processor until large chunks form.
  2. Add a little ice water to form a dough. Mix as little as possible - chunks of butter will make the pastry more crumbly.
  3. Wrap in plastic and chill overnight.
  1. Preheat the oven to 175C/350F.
  2. Roll out the pastry to ~4mm thick and line a pie tin or cupcake pan. Save enough pastry to make either a lattice on top or a solid pastry lid.
  3. Line the pastry with foil and fill with baking beans. Bake for 10 mins (this will part bake the pastry so the filling doesn't make it soggy. While the pastry is baking, make the filling...
  4. Peel and slice the apples.
  5. Heat the apples, sugar and cinnamon in a pan for ~5 mins to soften them.
  6. Stir in the blueberries.
  7. When the pastry is part-baked after 10 mins, remove the foil and baking beans and spoon in the filling.
  8. Use the remaining pastry to cover the top of the pie(s). Use a fork to crimp the uncooked top/lattice with the past cooked bottom. Sprinkle the top with cinnamon sugar or coarse sugar to create a crunchy topping.
  9. Bake for a further 20 mins until golden brown.
  10. Allow the pie to cool for a couple of hours before slicing to prevent the filling from spilling out everywhere.
  1. Whisk the sugar, cornstarch, egg yolks and salt in a small bowl.
  2. Heat the milk until steaming.
  3. Add the milk to the eggs and whisk constantly for 2-5 mins to prevent curdling. The mixture should reach the consistency of thick pudding.
  4. Remove from the heat and strain through a fine mesh.
  5. Add cinnamon sticks, vanilla seeds, vanilla pods and vanilla extract.

Fill the bottoms with blueberry and apple filling then seal the tops

Fill the bottoms with blueberry and apple filling then seal the tops

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