- 1/3 c. self-rising flour
- 1/2 unbleached all-purpose flour
- dash of sea salt
- 1/2 stick (1/4 c.) cold unsalted butter, chopped into cubes
- 1/2 c. ice cold water
- 2 granny smith apples, peeled, cored, sliced
- 1 c. blueberry, divided
- 1/4 c. sugar
- 1/2 c. water
- dash of ginger
- zest and juice of half a lemon, divided
- 5 ginger cookies, crumbled
- half an egg
- heavy cream, for serving
- Make crust. Sift flours and salt together into a large bowl. Add in butter and begin to blend together with your hands until the butter is pea sized. Add in 1 tablespoon of chilled water at a time and mix together until dough holds together. Cover and chill for 30 minutes.
- Make filling. Add apple slices, half of the blueberries, water, sugar, lemon zest, and ginger to a small sauce pan. Cook on medium high heat and bring to a boil. Reduce heat and cook for another 15 minutes. Remove from heat. Strain fruit over a fine mesh sieve, reserving the leftover fruit juice for later.
- Assemble pie. Preheat oven to 400°. Separate dough into thirds. Roll out 2 disks. Place in 4-inch ramekin making sure crust reaches to the top of the ramekin. Place parchment paper in each ramekin and fill with pie weights or beans. Bake for 10 minutes. Remove from the oven and discard pie weights. Add crumbled ginger cookies to the bottom of each pie. Divide fruit equally and top with remaining blueberries. Roll out final disk of dough. Cut into thin strips and create a lattice crust, trimming off extras. Brush with egg wash and sprinkle with turbinado. Bake for 20-30 minutes or until golden and bubbly. Allow to cool.
- Make syrup. Heat remaining fruit juice and lemon juice on medium-high until until reduced. Remove from heat and allow to cool.
- Serve. Remove pies from ramekins. Top with fruit syrup and heavy cream.
• No self-rising flour? Add a heaping 1/4 tsp. of baking powder and an extra dash of salt.