I often use frozen berries in smoothies and in baking so I jumped at the chance when Wyman’s of Maine asked me to try their frozen blueberries in a Sally Cooks recipe.
I was having a few friends for dinner so I decided to make individual apple and blueberry pies for dessert. I experimented with a few different ways of making the pies. My first attempt sprung from a Pinterest image but didn’t work out very well. I cored two apples, drizzled the inside with lemon juice to prevent browning and sprinkled a filling of brown sugar, spices and oats inside.
I baked them until the dough was golden brown and while they smelled wonderful, I wasn’t thrilled with the results. The apples didn’t bake all the way through so they had a uneven texture and mushiness. The pastry flaked off the apples when I cut them which would make serving difficult and a whole apple plus half a piecrust worth of dough made for a too large serving size.
So, the following recipe is my second attempt which allows you to use frozen blueberries and to make serving size smaller. Again I used pre-made pie crusts but feel free to roll out your own pasty dough. You’ll see from my pictures that I tried a few different ways of folding my hand pies but I think a triangle shape worked best.
They were a big hit and the blueberries couldn’t have tasted sweeter or fresher. Wyman’s guards against mushy berries by freezing the fruit within 24 hours of harvesting to prevent the slow growth of ice crystals inside, which expand and destroy the cell structure.
Thanks to Wyman’s for the delicious berries!
What to buy:
- 6 tablespoons butter
- 3/4 cup oats
- 4 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 apple, chopped into small pieces
- 1/2 cup frozen blueberries
- 2 pie crusts, chilled (not frozen, if they’re too cold or too warm they’ll be hard to work with)
What to do:
- preheat oven to 375 degrees
- in a blender or food processor blend butter, oats, brown sugar, cinnamon, vanilla and salt
- cut pie crusts into 2 or 3 triangles (depending on how many you’re serving/how big you want the pies to be)
- spoon apples and/or blueberries onto triangles, sprinkle with oat mixture and fold closed, dough should stick to itself
- place remaining oat mixture on a lined baking sheet (or you can use the aluminum pie tin as I did) and toast in the oven for 10 to 15 minutes
- at the same time as oats are toasting, place pies on a parchment lined baking sheet and bake until crust turns golden brown, about 25 minutes
- serve while still warm with ice cream and sprinkled with toasted oat topping