Rhubarb Blueberry Apple Pie

This month’s book: Babbit by Sinclair Lewis

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American. Is there anything more American than Babbit? Perhaps apple pie, which is clearly one of his favorite foods besides fried chicken. Well, I won’t try to offer up a recipe on fried chicken, but I will share my latest twist on apple pie.

Devised from an intense craving for rhubarb pie even though our rhubarb plant is having a rough start. I was able to collect a few stalks, but nowhere near enough for a pie. Then there was about a cup of frozen blueberries that needed attention. And a few sad apples. Everyone into the pie!

I’m happy to say that it worked out beautifully. The rhubarb-blueberry combination is a natural one. The apples served nicely to fill out the pie and give the filling some body. A little cornstarch to thicken everything up and a little quince jelly to give the crust a nice golden hue and I was in business! Hope you enjoy it as much as we did!

Blueberry Rhubarb Apple Pie

PIE DOUGH
2 1/4 c flour
1/4 tsp salt
12 tbsp butter
2/3 c water
quince jelly (optional)

FILLING
1 c blueberries
1/2 c rhubarb, cut into 1″ chunks
2 c apples, peeled and cubed (or poached quince)
1 lemon, zest and juice
1/4 c sugar, short
1 tbsp corn starch

Place flour and salt in a food processor and pulse briefly. Alternatively, mix by hand. Blend butter in until pea-sized pieces remain. Add water and pulse until dough comes together. Try not to overwork the dough or it will become sticky and less tender. Set aside to rest.

Preheat oven to 350°F.

If using frozen blueberries, cook over low heat until defrosted. If using fresh, begin by cooking blueberries and rhubarb over low heat. Once the fruit has softened slightly, add apples. Stir in lemon zest, juice, sugar, and corn starch. Taste. Remove from heat once the mixture has thickened slightly.

Cut dough into halves. Roll out first half of dough on a floured surface. Place in the bottom of the ungreased pie dish. Fill with fruit mixture. Roll other half and cut into strips. Weave strips over the surface of the fruit. I like a looser lattice but there is a very good tutorial from The Kitchn if you’d like some more detail.

Brush the crust with some thinned out jelly. Bake for 45 minutes or until crust is golden and apples are soft.

 

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Filed under American, Cakes & Tarts

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