August 22, 2012

The Best Blueberry Pie and a Very Happy Anniversary!

So today's my sweet husband's and my 15th anniversary!  Fifteen years!  It's hard to believe and it seems like it was just yesterday that we exchanged our vows.  My, how time flies!  I thank God for the blessing of our marriage!  One of the things I love about him is how he enjoys going to the orchard with me!  Picking pounds and pounds of berries or apples, helping to prepare pies or can's something he's done with me all through our married lives and we now enjoy as a family!  Well, I always look forward to any occasion to bake him a little something special.  But being that I have a birthday boy on August 22, and we always have Hershey's chocolate cake, I try to do something a little, well............ unchocolaty.  My hubby LOVES pie, as I do, so I thought he'd enjoy this new blueberry pie recipe-it's delicious and will definitely be the one I use from now on.   The filling sets up beautifully, thanks to the apple, (which is high in natural pectin) and the fresh blueberry flavor was incredible!  So, Happy Anniversary, my love!        

1 double-crust pie pastry
6 cups frozen blueberries
1 Granny Smith apple, peeled &
coarsely grated
2 teaspoons grated zest and 2 teaspoons
juice from 1 lemon
3/4 cup granulated sugar
2 tablespoons instant tapioca, ground
pinch table salt
2 tablespoons unsalted butter, cut
into 1/4-inch pieces

Adjust oven rack to lowest position and preheat to 400 degrees.  Place a rimmed baking sheet on oven rack to heat while preparing the pie.  Line a 9-inch pie pan with a round of pie pastry; set aside.  For the filling:  Place 3 cups of berries in a medium saucepan over medium-high heat.  Do not mash them, but stir frequently until they are reduced to 1-1/4 cups, about 12-15 minutes.  Remove from heat and let cool slightly.  Place grated apple in a clean kitchen towel and wring dry.  Transfer apple to a large bowl.  Add cooked berries, remaining 3 cups uncooked berries, lemon juice, zest, sugar, tapioca, and salt.  Combine well.  Transfer mixture to the dough-lined pie pan.  Scatter butter pieces over filling.  Roll out and top with remaining pie dough; flute edges.  Make at least six 1/2-inch steam vents in top crust.  Place on heated baking sheet and bake 30 minutes.  Reduce oven temperature to 350 degrees and continue baking until bubbly and golden brown, about 30 to 40 minutes.  Transfer to wire rack to cool to room temperature, at least 4 hours. 
filling adapted from Cook's Illustrated
pie crust is my oil pastry


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