Tart apples marry well with sweet, spicy blueberries, even though their seasons are fairly opposite. In early summer when blueberries come into season there are always imported apples available, and when apples come into season it’s okay to use frozen blueberries. I find that dicing the apples quite small makes them cook through easily, and their tartness gives a better boost to the blueberry flavor than adding lemon juice or zest.
Makes one 9-inch pie, about 8 servings
One 9-inch pie pan lined with Sweet Pastry Dough, plus dough for a top crust
BLUEBERRY AND APPLE FILLING
2 pints blueberries, rinsed, dried, and picked over
3/4 cup sugar
4 tablespoons water or apple juice
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pound/2 large Granny Smith apples, peeled, halved, cored, and cut into 3/8-inch dice
3 tablespoons unsalted butter
Milk for brushing
1 to 2 teaspoons sugar
- Combine 1 1/2 cups blueberries, the sugar, and 2 tablespoons of the water in a medium saucepan. Set over low heat and cook, stirring often, until the blueberries have become very juicy and the sugar has dissolved. Mix the cornstarch with the remaining water or juice, then stir in about a third of the blueberry juices. Stir the cornstarch mixture into the remaining blueberry juices. Stir the cornstarch mixture into the saucepan, return to the heat, and cook, stirring constantly, until thickened and clear, about 3 minutes.
- Remove the pan from the heat, scrape the filling into a medium bowl, and stir in the spices. Let cool.
- Set a rack at the lowest level in the oven and preheat to 375°F.
- Fold the remaining blueberries and the diced apples into the cooled filling.
- Scrape the filling into the piecrust and spread it evenly. Dot with the butter and arrange the top crust. Attach, flute, and pierce the top crust. Brush with milk and sprinkle with sugar.
- Place the pie in the oven and decrease the temperature to 350°F. Bake until the crust is baked through and the juices are actively simmering, about 45 minutes.
- Cool the pie on a rack and serve warm or at room temperature.