It’s time for everyone to start thinking about their healthy New Year’s resolutions. Ew. Unless yours involves more pie, then go you!
In case you haven’t thought of a worthwhile resolution yet, I’ve brainstormed a list of potentials:
1. Complain less, pie more.
2. Make someone laugh with a killer pun each day.
3. Eat more fruit…pies.
4. Stay in touch with friends (pies usually do the trick).
5. Take time to stop and smell the pies.
There’s something wonderful about a fresh slate, a new year where anything can happen. It’s like a clean pie dish just waiting to see what delicious recipe will be next.
Luckily I have this delicious Blueberry pie to help ring in the new year. Starting off my resolution on the right foot.
Alright BRB…time to brainstorm some epic puns to use in 2017. In the meantime, enjoy this fabulous pie. Hap-PIE New Year!
A Delicious Cheers to 2017: Blueberry Pie
1 small baking apple
5 to 6 cups blueberries (2 lbs fresh)
2 tbsp fresh lemon juice
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3 tbsp ground arrowroot
1/2 tsp ground allspice
1/2 tsp kosher salt
2 dashes angostura bitters
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing
Make the crust: Roll out your prepared double pie crust, arrange in pie pan, and refrigerate while you prepare the filling.
Make the filling: Peel and then shred the apple on the large holes of a box grater. Combine with the blueberries, lemon juice, granulated sugar, brown sugar, arrowroot, allspice, salt, and bitters in a large bowl and stir until well mixed, crushing some of the blueberries in the process. Get messy and use your hands. I promise it’s more fun and it works better.
Pour the filling into the refrigerated pie shell, arrange the lattice, pastry round, or your cut out “2017” on top, and crimp as desired.
Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks at the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.
Brush the crust with the egg wash to coat. If your pie has a lattice top, be careful not to drag the filling onto the pastry or your will have a sad, burnt pie crust. Sprinkle crust with the desired amount of Demerara sugar.
Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Then lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.
Cool completely on a wire rack, 2 to 3 hours. Serve warm or at room temperature. Not that you’re asking–but I prefer warm with a heaping scoop of ice cream. This delicious pie will keep refrigerated for 3 days or at room temperature for 2 days (if it lasts that long).
Recipe adapted from the lovely Four & Twenty Blackbirds Pie Book.