APPLE AND BLUEBERRY HAND PIES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 45m
Yield about 16 pies
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Thaw the sheets of puff pastry as per the box instructions.
- Peel and core the apples and cut into quarters. Toss the apples in the lemon juice so they do not brown while you are dicing them. Cut each quarter into about 2 to 3 (1-inch) pieces.
- In a large saute pan over medium heat, melt the butter until lightly browned. Add the apples and saute for about 3 to 5 minutes until lightly browned. Add the honey and a pinch of salt and toss to mix in well, transfer to the oven and roast for about 15 minutes until apples are soft. Mash with a fork while still warm. Let the apples cool to room temperature and gently fold in the berries.
- Turn the oven down to 400 degrees F.
- In a small mixing bowl beat 1 egg. In another small bowl, mix together the cinnamon and sugar.
- Lay the thawed puff pastry sheets out flat on a floured work surface. Cut large circles out of the pastry with a ring cutter, about 4 per pastry sheet. Brush with the egg-wash on the outer edge of half of the circle. Spoon 2 tablespoons of the apple berry mixture in the center of each round of pastry dough. Fold the dough over to cover the filling, making a semi-circle and sealing the edges.
- Place pies on a buttered oven tray. Repeat with the rest of the pastry dough. When all of the pies are on a sheet tray cut air holes in the top of each pie and brush the tops with egg wash. Sprinkle with the cinnamon sugar. Bake for about 20 to 25 minutes until puffed and nicely browned.
APPLE-BLUEBERRY BUCKLE
This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!
Provided by eric1388
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 15
Number Of Ingredients 17
Steps:
- Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
- Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
- Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
- Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
- Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 294 calories, Carbohydrate 54.6 g, Cholesterol 32 mg, Fat 8 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 163.8 mg, Sugar 35.8 g
APPLE BLUEBERRY CRISP
Enjoy this warm, home-style apple blueberry crisp that is perfect for a weekend brunch or after-dinner treat. -Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a 9-in. square baking dish coated with cooking spray. For topping, combine the oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. , Bake at 350° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 63mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 3g fiber), Protein 3g protein.
SIMPLE BLUEBERRY APPLE PIE
Provided by Sunny Anderson
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
- Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
- Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
- Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
BLACKBERRY APPLE PIE
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMY APPLE BLUEBERRY PIE
This is a wonderful pie I have created out of a few other recipes. It is a nice blend of fruit and cream with a crispy top.
Provided by Megan Karlowsky
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
- Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
- Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.
Nutrition Facts : Calories 464.3 calories, Carbohydrate 54.5 g, Cholesterol 55.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 334.9 mg, Sugar 28.9 g
APPLE BLUEBERRY PIE
Make and share this Apple Blueberry Pie recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- In a large bowl,stir together sugar,cornstarch and salt.
- Add apples,blueberries and lemon juice;toss to coat the fruit.
- Turn into pastry lined 9" pie plate.
- Dot with margarine.
- Add top crust; seal and flute edge.
- Pierce top crust evenly with a fork to allow steam to escape.
- Bake in oven until crust is browned and filling is bubbly.
Nutrition Facts : Calories 530.8, Fat 24.8, SaturatedFat 6, Sodium 565.2, Carbohydrate 75.3, Fiber 4.2, Sugar 38.4, Protein 4.3
BLUEBERRY CRUMBLE PIE
Blueberry Crumble Pie is made with sweet wild blueberries and topped with a delicious crumb topping.
Provided by Jessica Robinson
Categories Desserts
Time 1h15m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the flour, sugar, brown sugar, and cinnamon with a spoon.
- Use a pastry blender or your fingers to incorporate the softened butter. Combine until you can squeeze together the crumble and it sticks together in clumps.
- Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie.
- Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
- In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
- On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
- Use a slotted spoon to scoop the blueberry filling to the unbaked pie shell. Discard any leftover lemon juice.
- Gently cover the entire pie evenly with the crumble topping.
- Brush the pie crust edges with an egg wash.
- Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges.
- Part way through baking, cover the pie with a piece of aluminum foil you have cut a hole in the center. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
- Let cool for at least an hour or two before slicing. This will allow the pie filling to set.
Nutrition Facts : Calories 294 kcal, Carbohydrate 58 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 4 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 3 g, ServingSize 1 serving
APPLE-BLUEBERRY PIE
Frozen blueberries can be used in this pie in place of the fresh berries. Partially thaw the frozen berries before adding them to the filling. From Pillsbury.
Provided by Courtly
Categories Pie
Time 1h35m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Heat oven to 425. Prepare pie crust as directed on package for one-crust filled pie using 9 inch pie pan.
- In large bowl, combine all filling ingredients; mix well. Set aside.
- Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients; mix with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
- Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent excessive browning. Cool 2 hours. Serve warm or cold.
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4/5 (39)Total Time 1 hr 20 minsCategory DessertsCalories 370 per serving
- In the bowl of food processor, place the flour, salt and sugar. Pulse a few seconds. Add the butter and pulse a few seconds at a time, until it has a grainy texture. Add the ice water and vinegar. Pulse again a few seconds at a time, adding a little water if necessary, until a ball begins to form.
- Spread the blueberries in the pie shell. Sprinkle the berries with the sugar and tapioca. Top with the second crust.
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Cuisine BritishTotal Time 2 hrs 15 minsCategory DessertCalories 498 per serving
- For The Pie Crust: Place plain flour, sugar and salt into a large bowl and mix to combine. Place the butter cubes into the flour and use a fork to press the butter into it so that it is evenly distributed. Work quickly to keep the dough as cold as possible. Use your fingers to soften the butter slightly if it's very hard.
- Add the vanilla extract and a bit of the ice water then mix the ingredients using your fork. Continue adding and mixing. You'll know you've used enough water when you're able to bring the dough together using your hands. It shouldn’t be sticky but you should be able to bring it together into a rough ball.
- Divide the dough in half and mould into slightly flattened balls. Wrap each dough ball in clingfilm and refrigerate for a minimum of 1 hour but ideally overnight.
- For The Filling: Place thawed blueberries, apples, honey or sugar, lemon juice, corn starch and almond extract into a bowl. Gently fold to evenly coat the apples and blueberries. Wrap the bowl in clinglifm and refrigerate for a minimum of 45 minutes but ideally overnight. (If you forget to thaw the blueberries, place them in a hot oven for 5 minutes or so).
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- In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Add the milk and vanilla and whisk until smooth.
- Pour the melted butter into the center of the pie pan. Then, gently pour the batter into the center of the butter. The butter and the batter will spread out on their own- there is no need to stir or tilt the pan.
- Scatter the apple chunks and the blueberries over the batter. Bake for 40 to 45 minutes, or until the edges are golden brown and the center is slightly puffy and no longer liquid.
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