A Berry Good Apple Pie

Though we’re still berry-pie season, yesterday I decided to make an apple pie. I don’t usually start thinking about apple pie until fall, but there were a few contributing factors. I’d been to church that morning and then worked in the garden. Baking a pie would complete my total transformation into Aunt Bea.
There were apples sitting in a bowl on the kitchen table, looking at me plaintively and whining about being ignored. I’d bought them last week as an alternative to all the berries and bananas we’d been eating. I thought I’d eat them as snacks, convert my son to homemade “apple dippers” and my husband could take them to work. As it turns out, apparently I will only eat raw apples in an office setting, my son prefers his apples corporately cut and packaged, and my husband won’t eat them at all as he is a devout bananavore.
My son also has recently had a mild fixation with cinnamon and loves to help me cook, so I thought this would be a fun Sunday-afternoon project for us. He cheerfully abandoned me, however, when the neighbors offered to take him fishing, so I was left to bake on my own, Aunt Bea minus Opie.

Apple-Blueberry Pie by Laurie Sterbens

Fresh blueberries add a seasonal twist to this apple pie.

I’ve been making pretty much the same apple pie forever, though I’ve tweaked the recipe here and there. It’s based on an old Martha Stewart recipe for “Old-Fashioned Bottom-Crust Apple Pie.” How old? It appeared in “The Lifestyles of the Rich and Famous Cookbook” by Robin Leach, released in 1992. This was one of my first cookbooks and I’m amazed I still have it. Most of the couples featured have since divorced. One chapter is called “Congratulations, Elizabeth & Larry.” Anybody remember Larry Fortensky?
Anyway, it’s a good pie, and quick and simple to make. I’ve tweaked the recipe a bit, using whole grain flour instead of all-purpose. Martha’s version called for serving with a dusting of powdered sugar and topping with whipped cream. I skipped that. The original recipe calls for a pinch of mace, which I never seem to have in my cabinet so it never gets in the pie. I also switched up the procedural order a bit to accommodate my slightly obsessive-compulsive desire to have the sugar and spices mixed together thoroughly and evenly before putting them into the pie.
I added a half cup of blueberries because we’ve been eating blueberries in everything* lately. It made the pie filling a little juicier, and it was perfect served warm with vanilla ice cream.

Apple-Blueberry Pie

Crust:
1 stick cold unsalted butter, cut into pieces
1 cup whole grain white flour
1 teaspoon sugar
1/2 teaspoon salt
3 to 4 teaspoons ice water

Filling:
1/2 cup sugar
1 teaspoon cinnamon
Pinch ground nutmeg
3-4 tart apples (such as Granny Smith), peeled, cored and thinly sliced
1/2 cup fresh blueberries
2 tablespoons unsalted butter, sliced into 5-6 pieces

Vanilla ice cream

Combine the butter, flour, sugar and salt in a food processor. Gradually add the ice water until the dough forms a solid mass.
Transfer the dough to a floured surface. Roll into a ball, flatten into a disk, wrap in plastic and chill for 20 minutes.
Preheat oven to 375 degrees. Combine the sugar, cinnamon and nutmeg in a bowl and stir to blend. Roll dough to a circle approximately 12 inches in diameter and place in an 8-inch pie plate. Fill the crust with half the apples, half the blueberries and sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Fold pastry edges over fruit.
Bake for 45 minutes, until the filling is bubbly and the crust is golden. Serve warm with vanilla ice cream.

* The August issue of Bon Appetit magazine included a recipe for Grilled Salmon with Quick Blueberry Pan Sauce. I thought this sounded odd, but like I said, we’ve been eating blueberries in everything lately. I tried the recipe — it’s a keeper.

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