Apple Blueberry and Currant Pie

With Crisp and Light Pastry

Apple Blueberry and Currant Pie myfavouritepastime.comI love homemade pie. It always tastes so refreshing and nice. I made this one a few weeks ago and I still remember how good it tasted.

Apple Blueberry and Currant Pie myfavouritepastime.comBlueberries were on sale so I added them and some currants left over from making fruit cakes over christmas. The pie was a hit. We finished it over dinner. I hope you’re okay wherever you are. I wish you a pleasant week!

Apple Blueberry and Currant Pie myfavouritepastime.com

Apple Blueberry and Currant Pie myfavouritepastime.comAlways remember to assemble all ingredients before you start. Preheat the oven to 400°F (200°C) 15 minutes before using.

Apple Pie myfavouritepastime.comTo make pastry: Sieve the flour, sugar and the salt into a mixing bowl.

Apple Pie myfavouritepastime.comAdd vegetable fat (shortening) and butter, rub in until it resembles fine breadcrumbs.

Apple Pie myfavouritepastime.comForm a well in the centre and add water. Stir until the dough comes together.

Apple Pie myfavouritepastime.comTurn onto a lightly floured surface

Apple Pie myfavouritepastime.comand knead very briefly, into a soft and pliable but not sticky dough. Wrap in cling film and chill in the fridge for 30 minutes.

Remove the pastry from the fridge and divide it into two portions of 300g and 200g. Roll out the 300g dough on a lightly floured surface

Apple Pie myfavouritepastime.com and use to line a lightly greased 9 x 1½ inch (23 x 4cm) deep glass pie dish. Trim the edge. Roll remaining 200g dough and set aside. (the dough weighed 500g)

Apple Blueberry and Currant Pie myfavouritepastime.com

Drain the apples. Mix with in the blueberries, currants, cloves, cinnamon, brown sugar and flour.

Apple Blueberry and Currant Pie myfavouritepastime.comand arrange the mixture in the pastry lined dish.

Apple Blueberry and Currant Pie myfavouritepastime.comDampen the edges of the pastry with cold water and carefully place the rolled pastry lid, loosely on top. Trim and seal the edges firmly together. Make a decorative edge by pinching. Brush the top of pie with a little water and make holes in the centre. Use the remaining pastry to decorate the top.

Apple Blueberry and Currant Pie myfavouritepastime.comSprinkle lightly with the white sugar and bake in the oven for 30 minutes at 400°F (200°C), then reduce the heat to 350°F (180°C) and continue baking for 15-20minutes until filling is cooked and pastry is golden brown

Apple Blueberry and Currant Pie myfavouritepastime.comI baked for 30 minutes at 400°F (200°C) and then reduced the heat to 350°F (180°C) and baked for a further 20 minutes, total 50 minutes.

Apple Blueberry and Currant Pie myfavouritepastime.comServe warm on its own.

Apple Blueberry and Currant Pie myfavouritepastime.comor with custard, whipped cream or ice-cream.

Apple Blueberry and Currant Pie myfavouritepastime.comThe pie was delicious but I skipped the ice cream or whipped cream….

Apple Blueberry and Currant Pie

Preparation time: 40 minutes; Cooking time:45-50 minutes; Serves: 8 slices

Ingredients for Shortcrust Pastry

  • 300g (10oz) all purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 65g (2½ oz) white vegetable fat, diced (shortening, vegetable shortening)
  • 65g (2½ oz) butter or margarine, diced
  • 6-7 tablespoons (90-105ml) cold water (original called for 5 tablespoons)

Ingredients for Filling

  • 4 medium cooking apples (granny smith), peeled, chopped and soaked in lemon water. (I used 2 granny smith and 2 golden delicious)
  • 1 cup blueberries
  • ½ cup  currants (Zante currants); or sultanas or raisins
  • 6-10 cloves
  • 1 teaspoon cinnamon powder
  • 90g (3oz, ½  cup fully packed) brown sugar (if you want a sweeter filling, add a little more sugar)
  • 20g (2 tablespoons) all purpose flour
  • 2 teaspoons sugar, for sprinkling on top

Instructions

  1. Preheat the oven to 400°F (200°C) 15 minutes before using.
  2. To make pastry: Sieve the flour, sugar and the salt into a mixing bowl. Add vegetable fat and butter, rub in until it resembles fine breadcrumbs. Form a well in the centre and add water. Stir until the dough comes together. Turn onto a lightly floured surface and knead very briefly into a soft and pliable but not sticky dough. Wrap in cling film and chill in the fridge for 30 minutes.
  3. Remove the pastry from the fridge and divide it into two portions of 300g and 200g. Roll out the 300g dough on a lightly floured surface and use to line a lightly greased 9 x 1½ inch (23 x 4cm) deep glass pie dish. Trim the edge. Roll remaining 200g dough and set aside. (the dough weighed about 500g)
  4. Drain the apples. Mix with the currants, cloves, cinnamon, brown sugar. and all purpose flour and arrange in the pastry lined dish.
  5. Dampen the edges of the pastry with cold water and carefully place the rolled pastry lid, loosely on top. Trim and seal the edges firmly together. Make a decorative edge by pinching.
  6. Brush the top of pie with a little water and make holes in the centre. Use the remaining pastry to decorate the top. Sprinkle lightly with the white sugar and bake in the oven for 30 minutes at 400°F (200°C), then reduce the heat to 350°F (180°C) and continue baking for 15-20 minutes until filling is cooked and pastry is golden brown.
  7. Serve hot with custard, whipped cream or ice-cream.
  8. I baked for 30 minutes at 400°F (200°C) and then reduced the heat to 350°F (180°C) and baked for a further 20 minutes, total 50 minutes.

myfavouritepastime.com

34 thoughts on “Apple Blueberry and Currant Pie

  1. I’ve tried apple pie, but not combined with other fruit(s). Beautiful pie. I love the leaves on top. Nice touch. You made it look so easy to make and delicious. It makes me want to bake one.

    1. It’s really easy actually. I love adding other fruits whenever I can.
      I am so sorry I took so long to respond to your comment. I wish you a happy week!
      Liz

      1. No problem Liz. I don’t mind really. I do the same at times because I seldom visit my blog lately. I always seemed to play catch up. Not fun, but oh, well. I just try the best I can with my limited time. Happy spring. 🙂

        1. Oh time can be pressing. I’m watching late night show and reading my messages. I think I ought to go to sleep now. Have a great weekend.
          Liz

        2. You can say that again. I would be preparing my kids to bed, tidying up in the kitchen, tying to relax a little bit and visit Pinterest and before you know it, it’s late at night. Have a great week ahead. 🙂

  2. I missed this post somehow Liz! It looks very yummy! You never cease to surprise us with your recipes and combinations I would never think of. Currants for instance in a pie with apple and blueberry. How divine! I was watching something on tv tonight about pecans, I love pecan pie and was thinking pie when I came upon your blog post today! I will be returning home on Saturday and who knows, maybe I shall be in the mood to make one of your pie recipes! Nothing says they have to be big full size pies, can make several smaller ones and freeze them for another day! Hope spring will be with us northern folks soon!

    1. How did I miss this for so long? Sorry about the delayed response. I love the idea of making several small pies and then freezing them. Next time I shall try, exactly that. And pies do freeze very very well.Thanks for sharing a great idea. I am binge watching recorded shows and blogging during commercials. Ha ha!
      Liz

  3. Looks like a delicious pie. I love a good pie and yet so rarely make pie. I’ll have to work on changing that! National Pie Day is coming up so I’ll have to at least do something for that….

      1. National Pi(e) Day is March 14th. As in 3.14 for the numeric Pi and thus people make pie on that day! I first heard of it through my brother who lives in Seattle, it’s quite popular there. They have several pie bakeries, we don’t.

        1. Oh thanks so much. Makes total sense…and reminds me of school and Math (was never my favourite subject) but no one can ever forget Pi r squared ha ha! Been shovelling snow the whole morning. That one hell of a workout for my arms! Enjoy the rest of the week!
          Liz

  4. This looks so wonderful, Liz! It is such a great combination of ingredients in the filling. I don’t think I would ever have thought to combine apples and blueberries together, but it sounds great. I need to think outside of the box more. The way you decorated the top is so pretty, and I love the side shot where you can see all of the filling. I hope you are doing well also! Thanks for sharing your recipe!

    1. Hi Shari
      Long time, no see!
      How have you been? Thanks for complimenting the pie. It was good while it lasted. I hope you’re having a great weather like us. Have a wonderful week!
      Liz

      1. I am doing well. Thank you for asking. I was sick for a while, and then we had company for a week so I feel very behind on visiting blogs, but am so thankful to feel better now. How great that you are getting to experience some nice weather! We have been, too, for the last couple weeks. I can’t wait to get out there and go hiking this weekend. You have a great week as well, Liz!

        1. Am so sorry to hear you’ve been sick, and really glad to hear that you’re feeling better. I haven’t been posting much coz am so busy at the moment. The winter has been mild so my spirits are high. Time to visit your lovely blog.
          Best wishes!
          Liz

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