About a year ago, a friend of mine told me about a pie his wife liked to make. It involved Granny Smith apples and blueberries, and needless to say, sounded delicious.
I finally got around to making it, and it was at least as good as I dreamed. It was beautiful. What with the special crust I concocted, tart apples, fresh blueberries, and wildflower honey to fill it out, it might even be the best pie I've ever made.
I've made a lot of pie, so don't take that lightly.
Step 1: Materials
Here's what you need (makes one pie)
- 2 Granny Smith apples
- 1 medium-sized container of blueberries. (I dunno 16oz?)
- 2 c white flour
- 1/4 c wheat flour
- 1 T sugar
- 1 t salt
- 3/4 c coconut oil
- 1 egg
- 1 t vanilla extract
- splash of cold water
Step 2: Make the pie crust
I used my recipe for Perfect Pie Crust, but (dare I say it) improved on perfection with a simple substitution: coconut oil in place of Crisco.
It's a little fussier than the original; the coconut oil is very melty at room temperature, so be extra careful not to overhandle.
In fact, that's why we're making the crust first. Once you have a good ball of crust, put it in the fridge until the filling is ready. It'll handle better and your crust will come out flakier.
Step 4: Add honey, spices, and blueberries
This is to taste.
You're welcome to add other spices than just cinnamon, but it was all I had on hand.
Mix the honey and spices together with the apples before you add the blueberries.
You might also want to add a little bit of instant tapioca, flour, or corn starch at this stage; it helps to thicken it up. I didn't, but I don't mind a pie that falls apart a bit.
Step 5: Form the pie crust
Now that the pie crust is nice and cold, separate it into halves and roll it out. One of the halves go into the pie pan.