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.
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Step 1: Materials
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 3: Chop the Apples
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.
Step 6: Put It Together
Pour the filling into the crust.
Because I kept snacking on the pie crust, I ended up a bit short on top crust – so I made a somewhat sparse lattice by cutting strips from the second pie crust and weaving them on top of the pie.
Step 7: Bake
Preheat to 450º.
Bake 10 minutes.
Turn it down to 350º.
Bake 45 minutes.
Step 8: Voila!
Participated in the
Epilog Challenge VI