1 ¾ cup all purpose flour (425 ml)
⅓ cup cake and pastry flour (80 ml)
¼ tsp salt (1 ml)
⅔ cup to ¾ cup water, depending on humidity ice water (150 ml to 175 ml)
½ cup butter (125 ml)
¼ cup chilled shortening (60 ml)
4 cup thinly sliced firm apples (Fuji, Gala)(5 medium apples peeled, cored, quartered) (1 litre)
2 ½ cup blueberries (625 ml) (frozen blueberries are okay)
2 ½ Tbsp cornstarch (37 ml)
⅓ cup Demerera sugar (or brown sugar) (75 ml)
Juice of 1/2 lemon
1 Grated zest of 1 lemon
1 tsp cinnamon (5 ml)
1 Tbsp water
coarse sugar to sprinkle on top of pie, optional
1. Make sure the butter and water are thoroughly chilled.
2. Sift together the flour and salt into a food processor. Add cold butter and pulse until mixture resembles coarse meal. Transfer to a medium bowl and add the ice water gradually, stirring with a fork until dough forms. Gather gently with hands just to hold dough’s shape. Do not over mix or the pastry will be tough. Divide the dough in half, and pat the dough into 2 flat disks. Wrap in plastic wrap and chill dough until firm, at least two hours.
3. Roll one disk of pastry dough out on a lightly-floured surface so that it is about 3-inches larger than pie pan. Carefully place dough into pan by rolling it on to the rolling pin and into the 9-inch pie pan. Press gently all around the pan to mould dough to the sides. Trim edges leaving a ¾-inch overhang. Cover with plastic and chill.
4. Form the lattice top of the pie by rolling out the second disk of dough on a lightly-floured surface to a 12-inch round. With pastry cutter or knife cut 12 to 14 strips, each ¾-inch wide. Place strips on a baking sheet or tray, cover with plastic wrap and chill.
1. In large bowl, combine all the filling ingredients and toss well to combine. Fill pie immediately to avoid juices from seeping out of fruit.
1. Lightly beat egg and water with a fork.
2. Set aside egg wash for brushing pastry.
1. Preheat oven to 375 degrees F.
2. Brush bottom pie dough with egg wash to prevent soggy bottom.
3. Spoon the fruit filling into the prepared bottom pie crust. Brush edges of crust with cold water. Carefully place half of the strips of dough on fruit filling, about ½-inch apart. Making a diagonal or perpendicular criss-cross, arrange the remaining strips on top, again about ½-inch apart. Trim the lattice strips so that they hang over the edge of the bottom crust at least ¼ to ½-inch overhang on each end. Press the strips against the bottom crust. Crimp or flute edges of crust in a decorative pattern.
4. Brush egg wash top of pie pastry. Sprinkle coarse sugar on top of pie. Place pie on a baking sheet to catch any fruit juices that may bubble over. Place pie on the lowest rack to brown and crisp the under crust of the pie. Bake 45 to 55 minutes at 375 degrees F. until the filling just starts to bubble and the crust is golden. If the crust is darkening too quickly, reduce oven temperature to 350 degrees F. Bake an additional 10 minutes or until the filling bubbles and pie juices have thickened and the crust is golden brown colour. Remove from oven and let cool at least 30 minutes before serving.
5. Yield: 10 servings, one 9-inch pie.