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.
MYSTERY INGREDIENT WILD BLUEBERRY PIE
I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.
Provided by Monique
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
- Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
- Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g
DEEP-DISH WILD BLUEBERRY PIE
Steps:
- Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
- Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
- Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
- Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
- Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
- Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
- Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).
MAINE WILD BLUEBERRY PIE
This pie is the perfect end to a summer meal! I adapted it slightly from a recipe in Coastal New England Summertime Cooking by Sherri Eldridge. I prefer it the second day, after the flavors have had time to meld together. Yum! Cook time includes time for blueberry mixture to sit. You can also dot the top with a small amount of margarine or butter before adding the second crust for a slightly richer texture and flavor.
Provided by Kree6528
Categories Pie
Time 1h40m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate.
- Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg.
- Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell.
- Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar.
- Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.
Nutrition Facts : Calories 359.3, Fat 15.9, SaturatedFat 4, Cholesterol 0.3, Sodium 248.3, Carbohydrate 52.4, Fiber 2.7, Sugar 26.3, Protein 3.5
BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
WILD BLUEBERRY PIE
Categories Fruit Dessert Bake Fourth of July Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 15
Steps:
- To make the pie:
- Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
- Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
- To make the pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
More about "wild blueberry pie food"
ULTIMATE WILD BLUEBERRY PIE - WILD BLUEBERRIES CANADA
From wildblueberryassociation.ca
Category All Recipes
Estimated Reading Time 50 secs
MAINE WILD BLUEBERRY PIE RECIPE - YANKEE MAGAZINE
From newengland.com
Servings 8
Estimated Reading Time 2 mins
WILD BLUEBERRY PIE - WILD BLUEBERRIES CANADA
From wildblueberryassociation.ca
Estimated Reading Time 1 min
WILD BLUEBERRY PIE (WITH DECADENT FLAKY CRUST) - THE GLOBE ...
From theglobeandmail.com
Estimated Reading Time 3 mins
WILD BLUEBERRY PIE - WILD BLUEBERRIES
From wildblueberries.com
Estimated Reading Time 2 mins
SOUTHERN WILD BLUEBERRY PIE...YUMMMM - STACY LYN HARRIS
From stacylynharris.com
Cuisine American
Category Dessert
- In a large bowl combine berries, brown sugar, granulated sugar, cinnamon and flour. Stir gently.
- Sprinkle 2 tablespoons of flour and 2 tablespoons of granulated sugar on the bottom of chilled crust. Pour filling into the crust, follow lattice crust instructions and bake in oven for one hour or until blueberries are bubbly and crust is golden. Serve with ice cream or homemade whipped cream.
WILD BLUEBERRY PIE SMOOTHIE - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
Servings 4
Total Time 10 mins
Estimated Reading Time 2 mins
- Serve immediately. This smoothie will keep up to a day in the fridge, but I think all smoothies taste best when consumed right away!
LATTICE-TOP WILD BLUEBERRY PIE - FOOD NOUVEAU
From foodnouveau.com
Servings 8
Total Time 1 hr 30 mins
Category Dessert, Snack
- For the crust: Make both batches of shortcrust pastry separately according to the recipe instructions. Wrap each batch into plastic wrap and refrigerate for 30 mintues.
- Take the pastry out of the refrigerator. Unwrap one batch and place on a lightly floured surface. Roll out to a large circle, then fit into a lightly greased 9-inch (23-cm) pie plate, pressing it down gently so it eases into the bottom of the plate. Trim the excess dough, leaving a 1-inch (2.5-cm) overhang all around. Refrigerate.
- Unwrap the second batch of shortcrust pastry and transfer to a lightly floured work surface. Roll out the pastry to a rough rectangular shape about 1/8-inch (0.3-cm) thick. Using a sharp knife (and a ruler to help, if desired), cut about 20 strips of dough that are 1/2-inch (1.25-cm) wide. Line a baking sheet with parchment paper. Arrange 10 of the dough strips horizontally 1/2-inch (1.25-cm) apart. These will be the “bottom” strips.
- Fold back every other bottom strip to the left slightly more than halfway. Slightly left of center, lay down one “top” strip vertically over the bottom strips. Unfold the bottom strips. Fold back the other 5 bottom strips to the left, and lay a second strip 1/2-inch (1.25-cm) to the right of the first. These are the two center strips. Unfold the bottom strips. Repeat the process on both sides with the remaining strips of dough. (See note for instructions to make a more elaborate lattice pattern.)
BLUEBERRY CURD - FOOD NOUVEAU
From foodnouveau.com
Reviews 1
Total Time 25 mins
Servings 1
- Place the blueberries and lemon juice in a small saucepan and set over medium heat. Bring to a boil, then lower the heat to maintain a low simmer for 5 minutes, lightly mashing the blueberries using a wooden spoon. Transfer the mixture to a blender and puree until smooth. Strain and discard the solids. Measure 3/4 cup (175 ml) of blueberry juice (keep the remaining juice, if any, to add to a smoothie or your morning cereal). Return the blueberry juice to the saucepan, stir in the sugar, and set over medium heat. Simmer until the sugar is dissolved, about 3 minutes. Turn the heat off.
- Whisk the eggs in a medium bowl. Very slowly pour the blueberry mixture into the eggs, whisking constantly to warm up the eggs. Scrape the mixture back into the saucepan and set over medium-low heat. Simmer, whisking constantly, until the mixture becomes thick like a soft pudding (make sure to whisk constantly so the mixture doesn’t stick to the bottom of the pan and burn.) Remove from the heat. Whisk in the butter. Transfer to a glass jar. Let cool completely, then refrigerate for at least 2 hours.
OLD-FASHIONED BLUEBERRY PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5
Servings 1
- On a lightly floured surface, roll out the Flaky Pie Pastry into two 12-inch rounds 1/8 inch thick. Fit 1 round into a 9-inch glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use.
- Preheat the oven to 375°. In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch, fold the overhang under and crimp decoratively.
- Using a sharp knife, make a 1-inch slash in the center of the top crust. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.
WILD BLUEBERRY PIE - PREVENTION.COM
From prevention.com
Cuisine American
Estimated Reading Time 1 min
Servings 8
Total Time 1 hr 2 mins
WILD BLUEBERRY PIE - DOWN EAST MAGAZINE
From downeast.com
Estimated Reading Time 4 mins
WILD BLUEBERRY PIE WITH CRUMB TOP - WILDFLOUR'S COTTAGE ...
From pinterest.com
Estimated Reading Time 4 mins
WILD BLUEBERRY PIE - THE WASHINGTON POST
From washingtonpost.com
4/5 (8)
Servings 8
Is Accessible For Free True
Calories 296 per serving
HUCKLEBERRY (WILD BLUEBERRY) PIE - CHINESE GRANDMA
From chinesegrandma.com
Estimated Reading Time 6 mins
MAINE WILD BLUEBERRY PIE | THE ARTFUL GOURMET :: FOOD ...
From theartfulgourmet.com
Servings 6
Estimated Reading Time 5 mins
MAINE WILD BLUEBERRY PIE BY TWO FAT CATS BAKERY - GOLDBELLY
From goldbelly.com
Brand Two Fat Cats Bakery
Category Fruit Pies
Price $65
ULTIMATE WILD BLUEBERRY PIE | READER'S DIGEST
From readersdigest.ca
Servings 4-8
Estimated Reading Time 2 mins
Category Desserts
Total Time 45 mins
WILD BLUEBERRY "BAKE-AT-HOME" PIE BY PETEE'S PIE COMPANY ...
From goldbelly.com
Brand Petee's Pie Company
Price $45
WILD BLUEBERRY PIE | BLEUETS NB BLUEBERRIES
From nbwildblue.ca
Estimated Reading Time 2 mins
LATTICE-TOP WILD BLUEBERRY PIE - FOOD NOUVEAU | WILD ...
From pinterest.ca
WILD BLUEBERRY PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST WILD BLUEBERRY PIE MAINE - PIEPRONATION.COM
From piepronation.com
WILD BLUEBERRY RECIPES | PEI WILD BLUEBERRIES
From peiwildblueberries.com
SOUTHERN LIVING BLUEBERRY PIE - ALL INFORMATION ABOUT ...
From therecipes.info
JOURNEY TO A WILD BLUEBERRY PIE | KING ARTHUR BAKING
From kingarthurbaking.com
WILD BLUEBERRIES HEALTH BENEFITS, RECIPES & MORE| WILD ...
From wildblueberries.com
WILD MAINE BLUEBERRY PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WILD BLUEBERRY RECIPES TO MAKE THIS SUMMER | READER'S ...
From readersdigest.ca
WILD BLUEBERRY PIE WITH FROZEN BLUEBERRIES? - HOME COOKING ...
From chowhound.com
RAW WILD BLUEBERRY PIE - MEDICALMEDIUM.COM
From medicalmedium.com
WILD BLUEBERRY PIE : FOODPORN - REDDIT
From reddit.com
MINI WILD BLUEBERRY PIE - GOOD COOK
From goodcook.com
MYSTERY INGREDIENT WILD BLUEBERRY PIE RECIPE - FOOD NEWS
From foodnewsnews.com
WILD BLUEBERRIES - MEDICAL MEDIUM
From medicalmedium.com
MAINE WILD BLUEBERRY PIE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
WILD MAINE BLUEBERRY PIE FILLING - PIEPRONATION.COM
From piepronation.com
MAINE WILD BLUEBERRY PIE RECIPE - FOOD NEWS
From foodnewsnews.com
FOR A TRUE BLUE TASTE, PICK YOUR OWN WILD BLUEBERRIES AND ...
From thestar.com
WILD BLUEBERRY PIE - SNOWCREST FOODS BRITISH COLUMBIA
From snowcrest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love