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Maple Blueberry Pie (baked & fresh)

A delicious baked blueberry (or a combo of berries) pie with fresh berries thrown on top for a more 'fresh' taste during off-season. So yummy and versatile, too.

Course Dessert
Prep Time 1 minute
Servings 6
Author Dana, Pies & Prejudice

Ingredients

CRUST

Pie Crust for a single 9" pie (*Double if you want a top crust, lattice or shapes)

  • 1 1/2 cups GF Flour (your own mix, Bob's GF flour, cup4cup etc)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • *pinch of cinnamon (optional but adds a really nice flavour)
  • 1/2 cup cold/frozen butter , grated
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 egg
  • 2-4 tablespoons very cold water or milk (any)
  • *Egg Wash to brush crust before baking *optional:
  • 1 egg yolk + 1 teaspoon water or milk/cream

For the Filling

  • 6 cups fresh or frozen blueberries (do not thaw if using frozen) or use a mix of different berries
  • 1 small apple , grated (my favourite is Granny Smith or Golden Delicious)
  • 2 teaspoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown or coconut sugar (you can use all-- 3/4 cup--coconut sugar if preferred)
  • 3 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 3 tablespoons tapioca starch/flour (or use cornstarch, if preferred)
  • pinch of sea salt
  • 1/2 tablespoons vanilla bean extract , or regular vanilla extract is fine
  • 3 tablespoons butter , cut into pieces

Instructions

DIRECTIONS

For the Crust (if using storebought or your own, go to the next step)

  1. In large bowl combine the flour, sugar, salt, and cinnamon. Add cold, grated butter and mix lightly until combined. Add in lemon juice or apple cider vinegar and egg and mix together. Gradually add in cold water or milk, about a tablespoon at a time until the mixture looks dough-y and sticks together (I often do it gradually because it's easy to go overboard and then the dough its too wet). Add in a bit more flour if that happen.

    Roll into a flat disc and put in freezer for a bit to let the dough relax and for the butter to get 'cold' again (helps with flakiness) while you prepare the filling.

For the Filling:

  1.  set aside about 1 cup of berries to put on top of pie after it's cooked


  2. Place 2 12 cups blueberries (or half/half if you are doing a combined blueberry/cherry pie) in saucepan over medium heat and cook until the berries half broken down and they become saucy. I use a fork or potato masher to help break them down. The mixture should reduce by approximately a third to a half, usually in about 10 minutes or so. Allow to cool slightly. *While this is not a mandatory step, I always do this because it takes some of the 'water' out of the filling and adds a condensed sauce to the pie filling. Skip this step if you just want to cut time and use all 5 cups in the next step.

  3. Grate apple and squeeze some of the moisture out with a cloth or paper towel.

  4. In a large bowl add the remaining berries 2 1/2 cups (or 5 1/2 cups if skipping the step above), grated apple, lemon juice, sugars, maple syrup, cinnamon, salt, tapioca starch, salt and vanilla. Add your cooked berry filling, if using (from step 1). Set aside.


  5. Roll out pie dough and put into a 9" pie plate. Scoop filling into shell. Scatter the 3 tablespoons of (cold) pieces of butter on top of filling. Place lattice or a full crust on top, if using. I generally bake my shapes/pastry letters separately. Place in freezer for about 15 minutes.

  6. While your pie is chilling, preheat oven to 400F. Remove pie from freezer and brush egg wash along crust sides and top or lattices, if using.

    Bake at 400F for 15-20 minutes then reduce heat to 350F and cook for another 30 minutes or so, or until filling is bubbling and crust is a nice golden brown. I use a pie shield (or tin foil around top crust sides) for the last 1/2 of baking if the crust is getting brown too quickly.

    Allow pie to cool for at least an hour or two, at room temperature. If desired, add some fresh berries to the top of your pie when it has cooled. This adds a nice freshness to your pie. Enjoy!

Recipe Notes