Blueberry Apple Lattice Pie
Published by Harvard Common Press
Editor's Note: You've probably eaten more than a few slices of apple pie and blueberry, but what about a slice of blueberry apple pie? In this recipe for Blueberry Apple Lattice Pie, two unique fruits are combined, resulting in a pie recipe that your family is sure to love. You'll especially love the elegant lattice work on top of the pie, too. This blueberry apple pie will be the perfect addition to your next potluck or picnic meal. If it's possible, serve each slice of pie with a generous dollop of whipped cream or vanilla ice cream. Summer won't be complete without baking this pie at least once!
I like to mix other fruits with apples in my lattice-top pies, in part because with plain apple, the crust and filling are essentially the same color, so the lattice effect is not too striking. Berries and other colorful fruits provide a darker background and accentuate the lattice look.
Even though there’s a gap between fresh local blue-berries and apple season in most growing areas, at the urging of my better half, Bev – a diehard blueberry lover if ever there was one – I mixed the two in this pie, using juicy Granny Smith apples and the first of the fresh blueberries coming out of New Jersey. The combination made for a delicious pie whose filling is tinged a gorgeous light blue. Be sure you take the time to do as instructed, arranging some of the blueberries on top of the apples. Otherwise, they may all get buried underneath, and you won’t get the full effect of their pretty color.
Make Ahead RecipeYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together, Picnic
Taste and TextureButtery, Fruity, Sweet, Tart
Type of DishDessert, Pie
- 1 recipe All-American Double Crust, refrigerated
- 7 cups peeled, cored, and sliced Granny Smith or other apples
- 1 pint fresh blueberries, picked over
- ½ cup sugar
- 2½ tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
Prepare the pastry as directed, making half of the pastry just slightly larger than the other. Shape the larger half into a disk and the other half into a square; both should be about ¾ inch thick. Wrap the pastry as usual and refrigerate it until firm enough to roll, about 1 hour.
On a sheet of lightly floured waxed paper, roll the disk of pastry into a 13½-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the over-hang into an upstanding ridge. Refrigerate.
Prepare the filling by combining the apples, half the blueberries, the sugar, flour, cinnamon, and lemon juice in a large ’mixing bowl; toss well. Set aside. Preheat the oven to 400 degrees F.
On a sheet of lightly floured waxed paper, roll the remaining pastry into a 12 × 10-inch rectangle. With a pizza cutter or sharp knife, cut the pastry into 8 lengthwise strips, each 1¼ inches wide. (In other words, you should have 8 strips measuring 12 inches long by 1¼ inches wide.) Set aside.
Turn the filling into the refrigerated pie shell, moistening the rim of the shell slightly. Smooth the top of the filling, then scatter the remaining blueberries on top.
Lay 5 pastry strips vertically across the pie, evenly spaced. Fold back strips 2 and 4, and lay another strip directly across the center of the pie.
Unfold the folded dough strips, then fold backs strips 1, 3, and 5. Lay another perpendicular strip across the pie.
Unfold strips 1, 3, and 5, then fold them up the other way. Place another perpendicular strip across the pie, then unfold strips 1, 3, and 5. Trim the strips, then pinch the ends of the strips into the edge of the pastry. Lightly brush the pastry strips with milk and sprinkle the pie with sugar.
Place the pie directly on the center oven rack and bake for 25 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375 degrees F. Return the pie on the baking sheet to the oven and bake just until the top is golden brown and any visible juices bubble thickly, another 40 to 45 minutes.
Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.
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2002 Ken Hardrich