Mini Apple and Blueberry Pie
- 30 g Tree Top Blueberry Purée
- 110 g IQF Apple 3/8″ Dices
- 145 g fresh/frozen blueberries
- 30 g water
- 100 g sugar
- 24 g cornstarch
- 0.55 g nutmeg
Preheat oven to 400 F.
Combine water, blueberries, apples, and blueberry purée in a medium size pan. Mix together sugar, cornstarch and nutmeg. Add to fruit. Stir to mix well. Bring mixture to a simmer, stirring constantly, until mixture thickens. Remove from stove and cool.
Cut bottom pastry to the desired size of pies. Cut pastry for top of pies about 3/8″ wider than bottom pastry. Place about a tablespoon of filling on bottom pastry. Wet edges of pastry with water. Place top pastry on top of filling; press with fork to seal the edges. Brush tops with an egg wash and sprinkle with cinnamon/sugar.
Bake for about 15 minutes or until nicely browned.