These past weeks have been busy for the school kids and it's us--the parents who ensure that days will be a little lighter as much as possible. We so called spoiled them for the time being =D. So when Paige requested for an apple pie (she specifically wanted the one in pie crust not in puffs of Mc Donalds ), I instantly say yes!, I will bake you one. Checking our stock, I saw this punnet of blueberry and a bunch of candy apple (this is a kid size version of granny smith) so I thought why not bake a medley: Apple and Blueberry instead. So here it is... the ABP--
AB (apple-blueberry) pie
Pâte Brisée
150 g unsalted butter
1 tsp fine salt
pinch of caster sugar
1 egg
1 tbsp cold milk
Procedure:
1. Place flour in a big bowl ( or in your work surface) and make a well.
2. Put in the butter, salt, caster sugar and egg. Using your fingertips, mix and cream these ingredients.
3. Draw in the flour until the dough is grainy.
4. Add cold milk and incorporate gently with your fingers.
5. Using the palm of your hands, knead the dough and push it away from you for 4 or 5 times.
6. Roll into a ball and wrap in a cling film.
7. Refrigerate until ready to use.
Apple-Blueberry filling:
4 granny apples ( these are green apples )
1/2 c fresh blueberries
1/4 c light muscovado sugar (add more if preferred)
1 tbsp cinnamon sugar
lemon zest and juice from 1 lemon
2 tbsp flour
Procedure:
Mix all the filling ingredients and set aside.
Assembling and preparations:
2. Lay into a pie plate (about 8").
You will be left with about 1/3 of the dough
enough to cover the pie or use as lattice.
3. Chill for 20 minutes.
4. Pre-heat oven to 190 degrees with fan.
5. Prepare the filling.
6. Remove the chilled pie crust. Pour the filling.
7. Bake at lower rack for about 1 hour or until crust is brown and the filling is bubbling.
8. Cool before slicing.
9. Serve with dust of powdered sugar or top with fresh blueberry.
Bon Appétit!
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