Apple Blueberry Pie

Prep Time:

1h 15m

Bake/Cook Time:

1h 25m

Yield:

1, 9-inch pie

Dive into a slice of Chef Eddy's irresistibly delicious Apple Blueberry Pie, where simplicity meets perfection. Perfectly ripe, sweet apples, combined with juicy, slightly tart blueberries, all tucked into a homemade, flaky butter crust. It’s a classic dessert combo that doesn’t need frills to impress - just genuine, good-old, homemade flavors shining through in every slice. Ideal for any occasion, Apple Blueberry Pie is a testament to fresh ingredients and time-tested methods. Pair it with your choice of whipped cream or ice cream, and you’ve got a humble yet undeniably tasty treat that’s the perfect blend of nostalgia and modern flavor.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 recipe pure butter pie crust
3/4 cup (150g) Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons (4g) cinnamon (Vietnamese cinnamon preferred)
1/2 teaspoon ginger (1g)
2 tablespoons + 1 teaspoon (19g) all-purpose flour*
2 large Granny Smith apples
2 large Golden Delicious apples
2 teaspoons vanilla extract
2 cups fresh blueberries
3 tablespoons (42g) unsalted butter, melted

Garnish, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Roll half of pie dough on a lightly floured surface into a circle until it is large enough to cover a 9-inch pie pan. Keep remaining dough in the refrigerator.
Cut away excess dough from the sides and set the pie pan on an aluminum foil-lined cookie tray for easy cleanup after baking. Set aside.
Preheat oven to 350°F.
Combine sugar, cinnamon, ginger, and flour in a large bowl.
Peel and quarter apples and cut each quarter lengthwise in half, and then cut crosswise in about 8 slices. As soon as an apple is cut, toss it in the sugar mixture to prevent browning.
Add vanilla, blueberries, and melted butter.
Arrange filling in piecrust and press down gently to ensure as few holes as possible.
Roll remaining dough about 3 credit cards thick and slightly wider than the pie.
Brush a very thin film of water on edge of pie crust. Place rolled pie dough onto pie. Press to seal edges.
Cut a circle in center of pie.
Using a sharp paring knife, cut 8 lines (just the upper skin and not all the way through the dough) starting from center towards rim of pie.
Next to each line make small cuts in a herringbone pattern.
Brush pie with a thin layer of water (do not use egg wash) and sprinkle evenly with about 1 tablespoon of granulated sugar.
Place in oven and bake pie for about 85 minutes. Thick bubbles (consistency of honey) should form and visibly show on top of pie. If crust gets too dark during baking, cover loosely with aluminum foil.