Apple Cinnamon Pie with Blueberry Crust
A delightful apple pie with a unique blueberry crust, perfect for fall and Thanksgiving celebrations.
Equipment
- Pie pan
- Rolling Pin
- Pizza Cutter
Ingredients
- 10.5 oz flour for the pie crust
- 2 tbsp sugar for the pie crust
- 0.5 tsp salt for the pie crust
- 9 oz cold butter for the pie crust
- 2 tbsp cold water for the pie crust
- violet food coloring blueberry powder, for the pie crust
- 1 oz butter for the pie filling
- 2.25 lb apples for the pie filling
- 3.5 oz sugar for the pie filling
- juice of 1 orange for the pie filling
- 2 tsp salt for the pie filling
- 1 tsp cinnamon for the pie filling
- 2 tsp cardamom for the pie filling
- 2 tbsp water for the pie filling
- 2 tbsp corn starch for the pie filling
Instructions
- Knead the flour, sugar, salt, and cold butter cubes until a flaky dough forms. Stir the blueberry powder into the cold water and add it to the flaky dough. Knead the purple-colored dough until smooth, form it into a ball, and chill.
- Cut off ⅓ of the dough ball and set the rest aside. Roll the dough out, place it in a pie pan, smooth it out, and cut off any dough that hangs over.
- Peel the apples, remove the cores, and cut into ½-inch thick pieces. Mix the apple chunks with the sugar, salt, and orange juice. Melt the butter in a pan, add the apple mix, cardamom, and cinnamon and cook for 2-3 minutes. Mix the corn starch with water and add to the rest of the ingredients. Let the mixture come to a boil and remove from heat. Once the apple mixture has cooled, pour it into the pie pan.
- Roll out the remaining dough and cut 1 to 1½-inch wide strips and weave the strips together to create a lattice top. Coat the lattice top with an egg white wash and carefully lay over the pie. Go along the edge of the pie and press the bottom and top doughs together. Cut off any excess dough and brush the edge with an egg white wash.
- Put the pie in the freezer for 15 minutes and then bake at 390°F for 10 minutes. Reduce the heat to 350°F and bake for 35 more minutes.