I feel like I’ve just moved from an apartment to a cute little house with a backyard and a garage. There’s no landlord here. I can paint the walls whatever color I want. And upgrade the kitchen to fit my needs. Moving over to wordpress.org is a dream come true. My advice—make the switch if you haven’t already.
Since I’m doling out advice, can I also recommend making pies in ramekins? This is the best idea I almost never had. Last weekend in the middle of my site migration, I had to make the cover of What Katie Ate‘s new cookbook. Had to. It looked so dreamy. I halved the recipe like I always do (there’s just two of us to eat all this food). As I was rolling out the dough to place in a springform pan, and madly trying to film a video, I realized I didn’t have a mini springform after all. I reached for some ramekins and crossed my fingers.
It worked beautifully. So much so I’m ready to ditch my pie tins for this hi-top crust. And the apple filling? I think I like it better blue. It’s sweet, with a touch of ginger, finished off with a hit of lemon. The blueberry and the apple—two brothers from another mother—compliment each other with ease. Speaking of ease, if you’re not a pie maker, I’d recommend giving this recipe a try. There’e no edges to crimp. And the lattice is just like your childhood craft days—over, under, over, under. The crust is called a shortbread, a little different than your typical pie crust. It’s a bit more cakey with the inclusion of the self rising flour. Though, you can sub in regular flour to achieve a normal pie crust. Or you can try my favorite crust recipe here.
- 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.
Recipe adapted from the cookbook What Katie Ate.
PS—check out my post over at Mint.