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Topic: Apple Blueberry Pie - With instructions!  (Read 5305 times)
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« on: June 15, 2009 05:12:55 AM »

I've been in a pie mood lately. It's winter here down under and the temperature didn't get above 4oC on Friday. So I made a mass of pastry and froze it (which I really recommend, it's nice to be able to just prepare a filling, roll out nice chilled pastry and have a pie ready in probably less than an hour.)

So I made this apple and blueberry pie.

Ignore the slightly scorched edges that you would probably not have really paid much attention to if I hadn't pointed them out.
And now for the instructions. I can't actually give you a recipe, since i didn't follow one and kind of made it up as I went along. They're not ever really instructions. Guidelines, if you like.

First, gather your ingredients.

Apples (I used 6) 1 425g(15oz) tin of blueberries and the pastry you prepared and froze earlier. I like the recipe "http://www.abc.net.au/tasmania/stories/s1364167.htm I made a double batch and got 2 double crust pies and one custard tart. you might make more, or less. Depends on your tin, the thickness of your pastry, whatever.
Also imagine some sugar, cinnamon and cornflour pictured.

Preheat your oven to 180oC (Or 356 degrees Fahrenheit. Feel free to round that off)

Peel, core and cut your apples. Feel free to chop, dice, slice, whatever you feel works for you.

I like mine kinda chunky, so I did this.

Add your blueberries and a bit of water. Also sugar and cinnamon to taste. Mix it around a bit and you might get something like this

Let it cook for a bit while your apples soften and everything releases it's lovely juices. Then add some cornflour (or equivalent thickening agent)

Set the filling aside to cool. Roll out your pastry, which should be cool but not frozen by now.

Lovely, no?

Now put your cooled filling in the tin. It doesn't have to be cold, lukewarm will do. But if it's too hot your crust will go soggy.

Roll out more pastry for the lid. If you're like me, you roll it out perfectly, wrap it around the rolling pin and as you're rolling it out it will break right down the middle. (mine had gotten a bit too warm. If I had put it back in the fridge for 15 minutes, I probably would have been okay.)

Then I got two fluted biscuit cutters (small and large) and cut circles of pastry and laid them over the filling, working in a circle from the outside in, small around the edges, large in the centre. The hearts were made out of left over pastry.

This is uncooked

And 25 - 30 minutes later i took it out of the oven and it looked like this:

Thanks for looking!
« Last Edit: June 17, 2009 01:19:16 AM by Seonaid » THIS ROCKS   Logged
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« Reply #1 on: June 15, 2009 06:15:47 AM »

Looks yummy! I love the design of your top crust. Very pretty Smiley

« Reply #2 on: June 15, 2009 07:10:01 AM »

I like what you did with the biscuit cutter!  I'll have to try to remember that next time I do a pie with a top crust (bonus is that I don't have to get the crust out in one perfect sheet).  Smiley

I've previously done top crusts with vents by using mini cookie cutters to make the venting holes, but haven't tried doing the whole top crust that way.  Thanks for the great idea!


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« Reply #3 on: June 15, 2009 08:19:58 AM »

I love the pie crust.  I have been in a pie mood lately too, but it summer here and hot!  Cheesy
« Reply #4 on: June 15, 2009 08:37:18 AM »

ohhh, to see this when there is no chance for me to make pie!  curses! Tongue  it looks delish Cheesy

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« Reply #5 on: June 15, 2009 08:40:13 AM »

that's such a great idea for the top crust!  I've done little designs before, but the biscuit cutter shape looks so much better Smiley
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« Reply #6 on: June 15, 2009 09:30:28 AM »

beautiful crust!  the pie looks delicious.  thanks for sharing the recipe.  stay warm!!  Smiley

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« Reply #7 on: June 15, 2009 08:42:31 PM »

This is a wonderful looking pie.  I'll bet it tastes as good as it looks.  And I love the pie crust.  Awesome baking job.

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« Reply #8 on: September 19, 2010 06:29:20 PM »

<3 it's beautiful!  Grin

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« Reply #9 on: September 20, 2010 03:49:47 AM »

Very pretty!

The recipe for the crust looks easy enough too with only 4 ingredients. Too bad I'm not good at converting g's to oz's. I found an online converter, but even that didn't make sense to me  Huh

I'll just sit back and admire yours  Cheesy


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