WILD-BLUEBERRY-AND-APPLE PIE

Wild-Blueberry-and-Apple Pie image

Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 7h50m

Yield Serves 10 to 12

Number Of Ingredients 20

Ingredients

1/2 teaspoon active dry yeast (not rapid-rise)
1 tablespoon sugar
1/3 cup whole milk, heated until warm to the touch (about 110 degrees)
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus more for bowl
1 1/2 cups unbleached all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
1/3 cup sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3 1/2 pounds Granny Smith apples (about 8), peeled, cored, and cut into 3/4-inch wedges
1/2 cup sugar
5 tablespoons unbleached all-purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's, thawed and drained
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
Vanilla ice cream, for serving

Steps:

Dough:In a bowl, sprinkle yeast and sugar over milk. Let stand until foamy, about 5 minutes. Whisk in egg and butter until smooth. Stir in flour and salt. Transfer dough to a lightly floured work surface; knead until smooth and tacky but no longer sticky, about 3 minutes. Transfer to a bowl brushed with butter, turning to coat. Cover with a clean kitchen towel; let rise until doubled in volume, about 1 1/2 hours; or refrigerate until doubled in volume, 18 to 48 hours.
Topping:Combine butter, sugar, flour, salt, and cinnamon in a bowl; massage together with your fingers until combined. Press into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
Filling: Preheat oven to 350 degrees. Toss apples with sugar, 2 tablespoons flour, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes. Stir in blueberries, salt, lemon juice, and remaining 3 tablespoons flour; roastuntil apples are tender, about 10 minutes more. Let cool 10 minutes.
Meanwhile, punch down dough. On a lightly floured work surface, roll out to a 13-inch round. Transfer to a 9 1/2-inch deep-dish pie dish. Fold overhang under itself until flush with edge of plate (do not crimp edges). Loosely cover with towel; let stand until puffy and doubled in volume, about 30 minutes.
Increase oven temperature to 400 degrees. Transfer filling to center of dough, gently spreading to sides of dish without compressing dough. Crumble topping into bite-size pieces and sprinkle evenly over filling.
Bake just until dough begins to brown, about 15 minutes. Reduce oven temperature to 350 degrees; bake until filling bubbles around edges and crust and topping turn golden brown, 45 to 50 minutes more. (If crust or topping are browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Slice and serve with ice cream.