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.
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.
BLUEBERRY WALNUT PIE
This takes a couple hours to chill. The crust on this pie is really good, and thick. It will fill up your pie plate so press down as much as you can. I used a 9.5 inch pie plate so I was left with about a cup of filling that wouldn't fit...I saved it for a later breakfast topped with some granola. Two 15 oz cans of blueberry's work perfectly for this. :) You can easily get 16 slices from this pie, it is very thick and rich.
Provided by sweetcakes
Categories Pie
Time 52m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 18
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
- Bake 10 minutes. Let cool while preparing filling.
- Filling:.
- Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
- Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
- Immediately pour into large bowl of electric mixer.
- Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
- Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
- Add small amount of cooling yolk mixture and blend well.
- Slowly add gelatin mixture to yolk mixture and blend well.
- Refrigerate, stirring frequently, until mouse just begins to thicken and set.
- Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
- Fold cream and blueberries into mousse.
- Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
- Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.
Nutrition Facts : Calories 353.3, Fat 24, SaturatedFat 10.1, Cholesterol 119.2, Sodium 116.2, Carbohydrate 32.6, Fiber 1.7, Sugar 23.7, Protein 4.7
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
APPLE WALNUT PIE
This dessert is a must-have for special fall occasions. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. The nutty flavor pairs perfectly with the apples.
Provided by CookingONTheSide
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, combine the walnuts, brown sugar, egg, milk 1 T butter, vanilla and 1/4 t lemon juice.
- Line a 9-inch pie plate with bottom pastry; trim even with edge of plate.
- Spread nut mixture over crust.
- In large bowl, toss apples with remaining lemon juice.
- Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples.
- Spoon over the nut mixture; dot with remaining butter.
- Roll out remaining pastry; make lattice crust, if desired.
- Trim, seal and flute edges.
- Brush top with additional milk, if desired.
- Bake at 375 degrees for 50-60 minutes or until golden brown.
- Serve warm.
APPLE WALNUT PIE
My family is fond of any treat featuring apples, but this pie is the one they like best. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. Everyone agrees the flavor of nuts pairs well with apples in this fall favorite. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 468 calories, Fat 24g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 325mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
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