Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Apple Pie with Flaky Crust and Maple-Infused Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

  • Author: Sara
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Description

This Blueberry Pie features a flaky homemade crust filled with a luscious blend of frozen blueberries and grated Granny Smith apple, gently cooked in a sous vide water bath to preserve vibrant flavors and juiciness. Sweetened with sugar and maple syrup and infused with vanilla and cinnamon, this pie is beautifully decorated with fluted dough cutouts and baked to a golden perfection for a delightful, comforting dessert.

Ingredients

Pie Crust

  • 1 batch Flaky Pie Crust

Filling

  • 6 cups (907 grams) blueberries, frozen in an even layer on a baking sheet for at least 2 hours
  • 1 Granny Smith apple
  • 2 heaping tablespoons (24 grams) finely ground minute tapioca
  • 1/4 cup + 3 tablespoons (85 grams) sugar
  • 1/4 cup + 2 teaspoons (100 grams) maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine grain sea salt, plus more for sprinkling

Egg Wash

  • 1 egg yolk
  • 1 tablespoon heavy cream (or whole milk)
  • Pinch of salt

Instructions

  1. Prepare the Crust: On a lightly floured surface, roll out the pie dough to a 15-inch round and transfer it to a 9-inch deep dish pie plate. Trim the excess, save scraps, and crimp the edges. Place the crust in the freezer to chill for at least 30 minutes. Roll the scraps, cut into fluted rounds with cookie cutters, and freeze on a parchment-lined baking sheet.
  2. Prepare the Filling Using Sous Vide: Set a water bath to 150°F with an immersion circulator. Peel and grate the Granny Smith apple, then squeeze out excess liquid. Combine frozen blueberries and grated apple in a vacuum seal bag. Add tapioca, sugar, maple syrup, lemon juice, vanilla, cinnamon, and salt. Mix gently, seal the bag, and submerge in the water bath for 1 hour.
  3. Assemble the Pie: Remove the bag and let it cool 5 minutes before opening. Pour the warm filling into the chilled pie crust, gently mixing any large apple pockets. Decorate the top with dough cutouts and return the pie to the freezer for 30 minutes to firm up.
  4. Brush with Egg Wash and Bake: Preheat oven to 425°F with rack in the middle. Whisk egg yolk, cream, and a pinch of salt. Transfer pie to a rimmed baking sheet, brush egg wash over the crust and cutouts. Place pie in oven, immediately reduce heat to 400°F, and bake for 55-60 minutes until crust is deep golden and filling bubbles at edges, rotating the pie twice halfway through baking.
  5. Cool and Serve: Transfer pie to wire rack and cool completely before slicing. Serve with vanilla ice cream if desired. Store leftovers covered at room temperature for up to 3 days.

Notes

  • Freezing blueberries beforehand helps maintain structure and prevent excess juice in the filling.
  • Using sous vide cooking for the filling ensures even cooking and preserves vibrant color and flavor.
  • Minute tapioca acts as a natural thickener to set the filling without making it gummy.
  • Chilling the crust and dough cutouts before baking helps achieve flakiness and prevents shrinkage.
  • Rotating the pie during baking promotes even browning and cooking.
  • Leftover pie is best stored at room temperature covered and consumed within 3 days.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-apple-pie-with-flaky-crust-and-maple-infused-filling-recipe/