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.