Blueberry Apple Lattice Pie
- 1 recipe All-American Double Crust, refrigerated
- 7 cups peeled, cored, and sliced Granny Smith or other apples
- 1 pint fresh blueberries, picked over
- 1/2 cup sugar
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- Milk
- Sugar
- Prepare the pastry as directed, making half of the pastry just slightly larger than the other.
- Shape the larger half into a disk and the other half into a square; both should be about 3/4 inch thick.
- Wrap the pastry as usual and refrigerate it until firm enough to roll, about 1 hour.
- 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.
- Invert the pastry over a 9-inch deep-dish pie pan.
- Center it, then peel off the paper.
- Gently tuck the pastry into the pan, without stretching it, and sculpt the over-hang into an upstanding ridge.
- Refrigerate.
- Prepare the filling by combining the apples, half the blueberries, the sugar, flour, cinnamon, and lemon juice in a large mixing bowl; toss well.
- Set aside.
- Preheat the oven to 400 degrees.
- On a sheet of lightly floured waxed paper, roll the remaining pastry into a 12 x 10-inch rectangle.
- With a pizza cutter or sharp knife, cut the pastry into 8 lengthwise strips, each 1 1/4 inches wide.
- (In other words, you should have 8 strips measuring 12 inches long by 1 1/4 inches wide.)
- Set aside.
- Turn the filling into the refrigerated pie shell, moistening the rim of the shell slightly.
- Smooth the top of the filling, then scatter the remaining blueberries on top.
- Lay 5 pastry strips vertically across the pie, evenly spaced.
- Fold back strips 2 and 4, and lay another strip directly across the center of the pie.
- Unfold the folded dough strips, then fold backs strips 1, 3, and Lay another perpendicular strip across the pie.
- Unfold strips 1, 3, and 5, then fold them up the other way.
- 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.
- Lightly brush the pastry strips with milk and sprinkle the pie with sugar.
- Place the pie directly on the center oven rack and bake for 25 minutes.
- Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil.
- Reduce the oven temperature to 375 degrees.
- 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.
- 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)