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award-winning spicy & tart blueberry pie

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 ­čśë

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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mint fruit salad

I love fresh fruit but it can get boring really fast. About two days after I bring it home I’m sort of over it. This mint fruit salad is sure to dazzle any guests or provide a little motivation to eat fruit that otherwise might seem ordinary. I love mint and this recipe is so flexible to allow for a little mint and add as you want it. This salad is not only beautiful but super fragrant!

mint fruit salad | as GOLD as it gets blog

Ingredients:
pint blueberries
pint blackberries
1 lb strawberries, chopped
1/2 pineapple, chopped
mint

Directions:
1) Wash and dry the fruit. If too much water gets in your serving dish your fruit can get mushy or taste “too wet”.
2) Chop strawberries into smaller pieces – each strawberry should be 4 small pieces. Cut pineapple so chunks are around the same size.
3) Start by pouring 1/4 of the blueberries into the bottom of a bowl followed by 1/2 of the blackberries. Add in the strawberries, add the rest of your blueberries and then add in pineapple. I also used 1/2 pineapple since it was so juicy I didn’t want to overpower the berries with taste or juice.
4) Chop the mint into small pieces starting with around 5 leaves and pour on top evenly. Using a large spoon gently mix the fruit ┬átogether, be sure to not burst any of the berries while mixing. Because mint can be strong experiment with using less or more of it depending on how you like it. You can cover and refrigerate to let the fruit meld before serving and decide if you’d like more mint. I probably used around 8-10 leaves for this salad, but I like it minty!