Photo credit Alex J Harris
This is not a combination of fruit that I have tried in a pie before, and I have to confess it came about totally by accident. While making a blueberry pie recently, I discovered I did not have enough frozen blueberries on hand. Not wanting to stop mid-pie to go to the store, I went through the fridge thinking about what fruit went with blueberries. I was not having much success, until I came upon three lonely eating apples in the crisper. The rest is (delicious) history.
You can use any pastry you like for this . I use my Mom’s traditional all butter recipe.
For the pastry:
2½ cups all purpose flour
1 cup cold butter, cut in small cubes
pinch of salt
3 to 4 tablespoons ice water
For the filling:
2 cups frozen blueberries
3 large eating or cooking apples, peeled and chopped
½ cup sugar
⅓ cup flour
juice and grated peel of one lemon
2 teaspoons cinnamon
¼ teaspoon ground nutmeg
Place the flour in a large bowl. Cut the butter into the flour using a pastry blender or food processor until the mixture resembles coarse crumbs. Add the water, a bit at at time, (using a fork to mix it if you are not using a food processor) until the pastry forms a smooth ball. Wrap in cling film or plastic wrap and pop in the fridge for about half an hour.
Preheat the oven to 350℉ (about 160℃ to 170℃ for a fan oven).
Meanwhile, mix the blueberries and chopped apple together in a large bowl. Add the sugar, flour, cinnamon, lemon peel and juice and stir through well.
Remove the pastry from the fridge, unwrap and divide in half. Roll each half in a circle that will fit your pie dish. Line the pie dish with the first circle, pressing the pastry well into the edges and allowing the excess to hang over the sides. Add the fruit filling and spread evenly over the pastry. Top with the second pastry circle.
Press or crimp the pastry edges together, and trim away any excess. Cut a couple of small slices in the top of the pie to allow the steam to escape.
Bake the pie for 60 to 70 minutes, until the crust is golden brown. If the crust begins to brown to quickly, turn down the heat a bit or shield the edges with aluminum foil.
Allow to cool almost completely before slicing.