Apple Blueberry Pie (serves 8)
Apple Blueberry Pie
When blueberries are in season and at an affordable price, splurge on a berry pie! Add sliced apples to reduce the need for additional sugar and to provide pectin for setting. The crust is gluten-free, so it is a bit more fragile than pastry normally is, but if you roll it between sheets of wax paper, it is easy enough to transfer to the pie pan. Bake the pie for as long a it takes for the blueberries to burst and for the crust to brown without scorching — 30-45 minutes depending upon your oven. Let it cool to very nearly room temperature before serving. ~ Glyn
1 cup gluten-free all purpose flour
1 cup oat flour
1/4 cup ground almonds
1/2 tsp salt
8 tbsp margarine
1 tbsp brown sugar – (packed)
1/3 cup water
2 cups thinly sliced apples
4 cups fresh blueberries
2 tbsp. brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cardamom
1 Combine the flours, almonds, salt and sugar in a bowl. Stir well to mix.
2 Cut the margarine into slices and use a pastry blender to work it into small crumbs.
3 Add the water by tablespoons, stirring and working with your hands if needed to produce a soft, but smooth dough.
4 Roll the dough into a 10-11″ round between sheets of waxed paper.
5 Remove the top sheet of paper and transfer the crust to the pie pan. Remove the other sheet of paper.
1 Arrange the sliced apples in the bottom of the pie pan. Sprinkle with half the sugar, cinnamon, and cardamom.
2 Add the blueberries and sprinkle with the remaining sugar, cinnamon and cardamom
3 Bake the pie for 25 minutes at 425, then reduce the heat to 350 and continue cooking until the berries burst and the crust is golden brown.
Yield: One 9″ single crust pie
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 15 minutes
Serving size: 1/8 of a recipe (6.2 ounces).
Cakes, Pastries, and Desserts, Dessert, Fruits, Gluten-Free, Vegan