Blueberry and apple pie is a traditional dessert that combines the sweetness and acidity of two fruits highly valued in baking. This pie has its roots in the gastronomy of the United States and Canada, where berries and apples are abundant and appear in numerous classic recipes. In Latin America, although its popularity may vary by region, it is also common to find it under similar names such as "blueberry and apple tart" or simply "blueberry and apple pie." The recipe has been adapted with different variations depending on the country, taking advantage of the season of both fruits to create a dessert that is simultaneously warm, comforting, and refreshing. Its name highlights the two main ingredients, and it is appreciated for the crunchy texture of its crust combined with the juicy and aromatic filling.
Blueberry and apple cake
How to Make Blueberry and Apple Pie
Prepare the pie crusts for a double-crust pie using a 9 1/2-inch pan, or 2 smaller pans.
Preheat the oven to 450 °F.
Mix the apples with sugar, add the cornstarch which has been mixed with apple juice, mix well.
Add the thawed blueberries and corn syrup, mix well.
Place in the pan lined with the crust, add pieces of butter, cover with the second crust.
Make slits for the steam to escape, brush with milk, and sprinkle with sugar.
Bake at 450 °F for 10 minutes, reduce the temperature to 400 °F and continue baking for about 30 more minutes until the filling is bubbling.
Cool on a wire rack and store in the refrigerator.
Ingredients (9)
- Pie Crust For Double Crust
- Sugar
- Cornstarch
- Apple Juice
- Pie Apples
- Blueberries
- Corn Syrup
- Butter
- Milk
Instructions (16 steps)
- 1 Prepare the pie crusts for a double-crust pie using a 9 1/2-inch pan
- 2 or 2 smaller pans
- 3 Preheat the oven to 450 °F
- 4 Mix the apples with sugar
- 5 add the cornstarch which has been mixed with apple juice
- 6 mix well
- 7 Add the thawed cranberries and corn syrup
- 8 mix well
- 9 Place in the pan lined with the crust
- 10 put pieces of butter
- 11 cover with the second crust
- 12 Make slits for the steam to escape
- 13 brush with milk and sprinkle with sugar
- 14 Bake at 450 °F for 10 minutes
- 15 reduce the temperature to 400 °F and continue baking for about 30 more minutes until the filling is bubbly
- 16 Cool on a wire rack and store in the refrigerator
Nutritional Information
Calories:
389 kcal
Protein:
0g
Carbohydrates:
24g
Fat:
26g
Azúcar:
0g
Sodio:
6mg