The past few days have been a little hectic. Well, a lot hectic.
Cherryvale Farms is running full steam ahead and in the past week we have:
- Secured our rental kitchen for manufacturing our first line of products
- Boxed 250 of 1000 production units for sale
- Gotten our bar codes
- Weighed and measured, weighed and measured so much that I’ve pretty much exhausted the calculator function on my iPhone
- Created our Nutrition Labels
- Sent all final info off to our amazing design team to finalize our packaging design
Whoa. I need a break from all this. Like a cocktail, with an umbrella. Or, maybe…a pie!
Yes, I definitely need a pie. What’s that? You need a pie too? Well, lucky us, because here’s my Apple Blueberry Pie.
Now because that past week has been so crazy this pie filling wasn’t born of a recipe. It wasn’t the result of too many apples. No, it was the result of halfway-made-apple-sauce-that-I-gave-up-and-had-to-figure-out-what-to-do-with apples. Because it was 9 pm the other night and my Mom and I had already made like 23 jars of jam and I just couldn’t bare standing over the stove stirring for one more minute.
So that apple sauce got pulled early, half-cooked, and thrown in the fridge. To be remembered the next day when said pie urges were in full force. Add 1 cup blackberries and it’s Apple Blueberry Pie!
Warning: don’t leave apple sauce half cooked because you are too lazy, like me, to finish it, and then just dump it into a pie. Mind you, a very good pie, but still totally half-assed.
This crust recipe is AMAZING. It’s my new go-to pie crust. I don’t think I’ll ever use another one. It’s perfect. It’s got whole wheat flour. There’s no lard or vegetable shortening. It’s flaky, moist and all things pie crust should be.
Luckily the Apple Sauce-cum-Apple Pie filling did turn out pretty darn well. I just don’t recommend you doing it that way. Because, you know, you are way less lazy than me and would never abandon apple sauce mid-cooking.
Psuedo-recipe-cum-explanation after the jump…
Whole Wheat Pastry Crust
This recipe for pastry crust from Bob’s Red Mill is fantastic and I didn’t change a thing. However, it would’ve been nice if they included cooking instructions for the dough, rather than just making the dough. So, I’ve written it out for you below.
Make sure to refrigerate your dough for at least 30 minutes before rolling it out.
For my Apple Blueberry Pie, I divided the dough in half, and rolled it out into rounds. Pressing the first round into the bottom of the pan, make sure it lies evenly. Use a sharp knife to cut off any excess hanging over the rim of the pan. Prick the entire bottom of the dough with a fork to prevent any air bubbles.
Fill with about 4-5 cups of your favorite filling. Mine was about 4 cups of half-cooked cored, skinned, sliced apples with 1 cup defrosted frozen blueberries, 1 squeeze of lemon, 1/4 cup sugar and 1 teaspoon cinnamon.
For the lattice top, I took the other half of the dough, rolled it out into a long oval and then cut about 1 inch wide strips.
Lay the strips about 1 inch apart going one direction. Then, one by one, alternate the rest of the strips in the perpendicular direction, lifting the opposite row of pastry by weaving up and over, or down and under.
Trim the edges of the lattice so nothing falls off the edge. Use your thumb to press the lattice pieces against the edge of the bottom dough so it seal nicely.
For a nice shiny crust, beat a whole egg in a small bowl and use a brush to apply over the top. Sprinkle with about 1 – 2 tablespoons of sugar.
Bake at 350 degrees F for about 40 – 45 minutes. Allow to cool in pan for 10 – 15 minutes before slicing.