American Pie Council

2017 Amateur Entry

 

Maple Blueberry Pie

Maple Blueberry Pie
Paul Arguin, Atlanta, GA
2017 APC National Pie Championships
1st Place Blueberry


Crust:
12 ounces flour
1/8 teaspoon cinnamon
1 Tablespoon maple sugar
1 teaspoon salt
1/4 teaspoon baking powder
2 ounces cold shortening
12 Tablespoons cold butter (cut in cubes)
2 teaspoons cider vinegar
6 Tablespoons cold water
1 egg yolk
1 Tablespoon heavy cream

Mix flour, cinnamon, sugar, salt, and baking powder in bowl of food processor. Add shortening and process until well incorporated. Add butter and pulse until pea-sized nuggets of butter remain. Add water and vinegar and pulse until dough is just holding together. Divide into 2 discs. Wrap in plastic and chill in refrigerator overnight.

Roll out top crust into 4 large strips and place onto wood grain impression mat. Place in freezer.

Filling:

32 ounces blueberries
1 granny smith apple
2 Tablespoons finely ground minute tapioca
1/8 tespoon salt
1/8 teaspoon cinnamon
½ cup sugar
1/3 cup maple syrup
¾ teaspoon maple extract

1 Tablespoon lemon juice

Place blueberries into a vacuum sealable bag. Peel apple and grate fine. Squeeze grated apple to remove the juice. Disperse the grated apple among the blueberries in the bag. Whisk tapioca and salt, cinnamon, and sugar in a bowl and add to bag. Stir maple syrup, extract and lemon juice together and pour into bag. Seal vacuum bag. Cook in waterbath at 150F degrees for 1 hour. Remove and cool on the countertop for 5 minutes.

Roll out bottom crust and place into pie plate. Pour maple blueberry filling into pie shell. Place 4 top crust strips on top of pie. Trim and crimp edges.

Chill pie in freezer while preheating oven to 425F. Stir egg yolk and heavy cream together and brush over top crust with the wood grain. Place pie in oven on bottom rack and immediately reduce to 400F. After 15 minutes, rotate pie and cover edge with pie ring. Bake for an additional 40 minutes.

Paul Arguin, Atlanta GA
Blueberry category, 2017 Amateur