as GOLD as it gets

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award-winning spicy & tart blueberry pie

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award winning blueberry apple pie

I love participating in our local farmer’s market but the judges and competition are tough! This year I couldn’t believe I actually got third place! I pretty much went into it with low expectations but was thrilled!

The pectin in the apple really helps to firm it up so its more substantial and not soupy…if you’ve made blueberry pie before you know what I mean 😉

Filling:
3/4 cup sugar
4Tablespoons water
3 Tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
2 granny smith apples, peeled, cored and diced
3 Tablespoons unsalted butter
1) Combine 1 1/2 blueberries, the sugar, and 2 tablespoons of the water in a medium saucepan. Set over low heat and cook, stirring often until the blueberries have become very juicy and the sugar has dissolved. Mix the cornstarch with the remaining water, then stir in about a third of the blueberry juices. Stir the cornstarch mixture into the saucepan, return to the heat and cook stirring constantly until thickened and clear (3 min)
2) Remove from the heat, scrap the filling into a medium bow and stir in the spices. Let cool.
3) Set a rack at the lowest level in the oven and preheat to 375
4) Fold the remaining blueberries and apple into the cooled filling
5) Scrap into the piecrust and spread evenly. Dot with the butter and arrange the top crust. Brush with egg wash and sprinkle with sugar
6) Place the pie in the over and decrease the temperature to 350 F. Bake until the crust is baked through and the juices are actively simmering, about 45 min.
7) Cool the pie on the rack and serve warm
Crust
2 cups all purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon sea salt
8 Tablespoons chilled butter, cut into 12 pieces
1) Combine the flour, sugar, baking powder and salt in a food processor, pulse several times until combined
2) Add the butter and pulse again until the butter is finely mixed into the dry ingredients.
3) Use a fork to beat the eggs until the yolks are broken and pour into food processor. Pulse again until the dough almost forms a ball.
4) Invert the dough onto a lightly floured surface and gently knead together 3-4 times to make it smooth.
5) Divide the dough into 2 pieces, form them into disks and wrap them each in plastic. Chill for a few hours before rolling.

6) Before rolling the dough, place on a floured surface and gently knead until smooth and malleable.

The recipe came from this book.

 

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Author: as GOLD as it gets

Newlywed. Aspiring Cook. Goal Digger. The voice behind asgoldasitgetsblog.com

One thought on “award-winning spicy & tart blueberry pie

  1. Congrats! This is such a cute picture 🙂 And now I’m craving pie!

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