Tree Top


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.