Apple Blueberry Pie Recipes

CREAMY APPLE BLUEBERRY PIE

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.

BLACKBERRY APPLE PIE

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.

WILD-BLUEBERRY-AND-APPLE PIE

Steps:

• Dough:In a bowl, sprinkle yeast and sugar over milk. Let stand until foamy, about 5 minutes. Whisk in egg and butter until smooth. Stir in flour and salt. Transfer dough to a lightly floured work surface; knead until smooth and tacky but no longer sticky, about 3 minutes. Transfer to a bowl brushed with butter, turning to coat. Cover with a clean kitchen towel; let rise until doubled in volume, about 1 1/2 hours; or refrigerate until doubled in volume, 18 to 48 hours.
• Topping:Combine butter, sugar, flour, salt, and cinnamon in a bowl; massage together with your fingers until combined. Press into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
• Filling: Preheat oven to 350 degrees. Toss apples with sugar, 2 tablespoons flour, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes. Stir in blueberries, salt, lemon juice, and remaining 3 tablespoons flour; roastuntil apples are tender, about 10 minutes more. Let cool 10 minutes.
• Meanwhile, punch down dough. On a lightly floured work surface, roll out to a 13-inch round. Transfer to a 9 1/2-inch deep-dish pie dish. Fold overhang under itself until flush with edge of plate (do not crimp edges). Loosely cover with towel; let stand until puffy and doubled in volume, about 30 minutes.
• Increase oven temperature to 400 degrees. Transfer filling to center of dough, gently spreading to sides of dish without compressing dough. Crumble topping into bite-size pieces and sprinkle evenly over filling.
• Bake just until dough begins to brown, about 15 minutes. Reduce oven temperature to 350 degrees; bake until filling bubbles around edges and crust and topping turn golden brown, 45 to 50 minutes more. (If crust or topping are browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Slice and serve with ice cream.

APPLE BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
• Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

APPLE BLUEBERRY PIE

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.

APPLE-BLUEBERRY PIE

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.

APPLE AND BLUEBERRY HAND PIES

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.

SIMPLE BLUEBERRY APPLE PIE

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.

BERRY-APPLE-RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.