Chef Joe Burns
Suite & Tender,
Sè San Diego Hotel
619-515-3003
suiteandtender.com

Apple Blueberry Pie  - Pastry Chef Joe Burns - Suite & Tender Pie Dough

Suite & Tender Executive Chef Anthony Calamari has introduced his new spring menu, which includes Pastry Chef Joe Burns’ recipe for Apple Blueberry Pie.

Suite & Tender’s Apple Blueberry Pie
Makes one pie

Pie Dough
1 pound one ounce all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
9 ounces chilled diced butter
2 yolks
1/2 cup ice water
1/4 teaspoon of lemon juice

Place dry ingredients in a mixing bowl and add the butter. Pinch the butter into the flour mixture until mix becomes mealy. Add yolks, lemon juice and ice water to mixture. Knead with hands until dough comes together and is smooth. It is very important not to overwork the dough.

Streusel Topping
1 pound chilled diced butter
4 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 teaspoon salt
1 cup chopped walnuts

Combine all ingredients (except butter) in a large bowl. Add butter and mix until just combined. (If you are using a stand mixer use the paddle attachment). Pinch butter and flour together between fingers and thumbs until mealy, just like the pie dough.

Apple Blueberry Pie Filling
7 Granny Smith apples (small diced)
1 pint blueberries
1 lemon, juiced
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/2 cup all-purpose flour

Toss all ingredients together in a bowl and then fill par-baked pie shells. Top with walnut streusel. Bake at 350 degrees for 10 to 15 minutes

Assembly of Apple Blueberry Pie
Line a 9-inch pie tin with the pie dough rolled out to a quarter-inch thick. Prick the bottom with a fork. Line the inside with plastic wrap and fill with dry beans or rice. Place pie shell in freezer for 10 minutes. Blind bake in oven at 325 degrees for 10 to 15 minutes. Rim should be a light-brown color.
Make your pie filling and add to cooled-down pie crust. Top with as much streusel as your heart desires. (Make streusel before hand.) Bake pie at 350 degrees for 20 to 25 minutes. Pie should be a beautiful golden brown and filling should be bubbling out.
Let cool and serve with your favorite flavor ice cream. We serve it with a white chocolate caramel and a salted caramel-and-cinnamon ice cream. Enjoy, and tell everyone who gave you the recipe.