Blueberry Apple Lattice Pie

  1. Prepare the pastry as directed, making half of the pastry just slightly larger than the other.
  2. Shape the larger half into a disk and the other half into a square; both should be about 3/4 inch thick.
  3. Wrap the pastry as usual and refrigerate it until firm enough to roll, about 1 hour.
  4. On a sheet of lightly floured waxed paper, roll the disk of pastry into a 13 1/2-inch circle with a floured rolling pin.
  5. Invert the pastry over a 9-inch deep-dish pie pan.
  6. Center it, then peel off the paper.
  7. Gently tuck the pastry into the pan, without stretching it, and sculpt the over-hang into an upstanding ridge.
  8. Refrigerate.
  9. Prepare the filling by combining the apples, half the blueberries, the sugar, flour, cinnamon, and lemon juice in a large mixing bowl; toss well.
  10. Set aside.
  11. Preheat the oven to 400 degrees.
  12. On a sheet of lightly floured waxed paper, roll the remaining pastry into a 12 x 10-inch rectangle.
  13. With a pizza cutter or sharp knife, cut the pastry into 8 lengthwise strips, each 1 1/4 inches wide.
  14. (In other words, you should have 8 strips measuring 12 inches long by 1 1/4 inches wide.)
  15. Set aside.
  16. Turn the filling into the refrigerated pie shell, moistening the rim of the shell slightly.
  17. Smooth the top of the filling, then scatter the remaining blueberries on top.
  18. Lay 5 pastry strips vertically across the pie, evenly spaced.
  19. Fold back strips 2 and 4, and lay another strip directly across the center of the pie.
  20. Unfold the folded dough strips, then fold backs strips 1, 3, and Lay another perpendicular strip across the pie.
  21. Unfold strips 1, 3, and 5, then fold them up the other way.
  22. Place another perpendicular strip across the pie, then unfold strips 1, 3, and Trim the strips, then pinch the ends of the strips into the edge of the pastry.
  23. Lightly brush the pastry strips with milk and sprinkle the pie with sugar.
  24. Place the pie directly on the center oven rack and bake for 25 minutes.
  25. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil.
  26. Reduce the oven temperature to 375 degrees.
  27. 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.
  28. Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.

allamerican, apples, fresh blueberries, sugar, flour, ground cinnamon, lemon juice, milk, sugar

Taken from www.cookstr.com/recipes/blueberry-apple-lattice-pie (may not work)

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