Blueberries and Apples

I STARTED MY MORNING thinking I would make a mini loaf of artisan bread and 4 sesame hamburger buns from my dough that was proofing overnight. Never getting locked into a direction is one of my cardinal rules in my kitchen. This thinking also feeds my ADD and fuels my curiosity.

My shift really began when Nancy brought me half a large bag of frozen blueberries after making her morning fruit smoothies. These were wild blueberries, my absolute favorite.

These smaller gems have 25% more anthocyanins found in their skin than the larger Hi-Bush-type, for those into this plant-based nutrition. I recall first finding wild blueberries in the scrubby, sandy areas of the UP in late July and August while on daily expeditions at Camp Nekana during my youth.

Making a pasty-like crust came to mind as I worked with my yeast, butter, and egg dough. It seemed like a reasonable shift from my earlier intentions. I thought of pasties, perhaps, because I was reminiscing about the UP, wondering if I could roll out bread dough and fill it with apples and blueberries to achieve a satisfying new-style dessert.

I might have been asking for too much.

My filling was delicious, but the folded-over crust was very elastic, almost rubbery. I tried for the first time a Turbinado Sugar, which frankly, saved the dessert, giving it a sweet, sugary crunch after the egg wash and baking.

I critiqued my effort and decided to approach AI, hoping for useful insights and corrective actions on modifying my dough. This was her response:

Yes, adding sugar and butter to bread dough for a blueberry pie crust is a great way to create a richer, slightly sweet, and flakier bread-like crust. This approach mimics a "sweet dough" or brioche-style pastry, which works well for rustic fruit pies, providing a tender crumb that complements the filling.

As we used to say in the automotive industry, “Back to the drawing boards.”

So, next time, after I split the overnight dough into two 4” spheres, I will add 2 TBS of soft butter and 2 TBS of granulated sugar to my chosen dessert ball that I’ll roll out to generously fill a round 9” pie pan. Place the mixed fruit preparations onto half the dough, leaving ¾ of an inch clear from the edges. Then pinch the folded-over edges with a fork to seal the pocket. Do the egg wash on the exposed dough and sprinkle with Turbinado sugar. Place the sealed dough in the baking dish in a convection oven at 350 F for 35 minutes.

So, you ask about the filling? I used about ¾ cup of wild blueberries and one small, cubed apple of one's choice. Add a little salt. ¼ cup of brown sugar, ½ tsp. of cinnamon, a dash of nutmeg, and 1 TBS of corn starch. A squeeze of 1/3 of a lemon after all ingredients are mixed as my final act.

If this dessert doesn’t turn you on, skip the butter and sugar and resort to an artisan loaf of bread from the overnight dough; place it in a Dutch Oven for an hour for final proofing. Bake for 20 minutes in the covered pan at 425 F, remove the lid, and brown for 12 minutes.

I don't know which is better.