Apple and blueberry pie

Apple and blueberry pie

By
From
Desserts
Serves
6

The combination of apple and blueberries makes a wonderful, slightly sharp pie filling. Make sure the apples are not overcooked – if they are cooked for too long in the pan, by the time you place them in the pie and cook them again you will end up with a fine purée. Aim for delicate chunks of soft apple so that the pie filling has some texture. If you would prefer to make one large pie, use a 22cm pie dish and cook for 25–30 minutes.

Ingredients

Quantity Ingredient
450g Rich shortcrust pastry
flour, for dusting
550g cooking apples, such as Bramleys
100g caster sugar, plus extra for sprinkling
1/2 lemon, finely grated zest and juiced
150g blueberries
25g butter
1 egg, beaten
clotted cream or ice cream, for serving

Method

  1. Pre-heat the oven to 200ºC. Grease six 7.5cm dariole moulds.
  2. Roll out two-thirds of the pastry on a floured work surface and cut out circles slightly larger than the moulds. Line the greased moulds with pastry.
  3. Peel, quarter and core the apples, then slice them thickly into a bowl with three-quarters of the sugar, the lemon juice and zest. Stir gently to mix.
  4. Heat a pan and add the apples with the butter and remaining sugar. Cook for 3–4 minutes, then add the blueberries. Cook for a few more minutes, then remove from the heat and cool.
  5. When cool, fill the pastry-lined moulds with the filling.
  6. Roll out the remaining pastry approximately 1cm larger than the moulds and place it on top of the filling. Seal the edges well and then make a small hole in the top to allow the steam to escape.
  7. Make decorations from any pastry trimmings (I like to make a few leaves) and seal them with a little water. Brush the tops of the pies with beaten egg, then dust with caster sugar. Bake for 15 minutes until the fruit is tender and the top is golden brown. Serve hot with clotted cream or ice cream.
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