Apple & Blueberry Pie
I made this Apple & Blueberry Pie for a bbq a few weeks ago and it was so well received – to say the least! If you’re not confident about making pastry, have no fear. The recipe is dead easy as you pretty much just put everything in your food processor/mixer/bowl and just beat it till it comes together. I think one of the most important things in pastry making is letting it rest and cool in the fridge. Let your filling cool quite a bit before you start making the pie otherwise the butter in the pastry will make it melt quickly and it’s hard to work with.
All in all this is an easy pie recipe that is bound to impress anyone! Delicious served with a vanilla bean ice-cream or whipped cream. Mmm.
Apple and Blueberry Pie
- 125g unsalted butter
- 100g (1/2 cup) caster sugar
- 1 egg
- 1 tsp vanilla essence
- 150g (1 cup) self-raising flour
- 100g (2/3 cup) plain flour
- 2 tbs demerara sugar
- 4 large Granny Smith apples, peeled, cored, cut into thin wedges
- 1 tsp finely grated lemon rind
- 70g (1/3 cup) caster sugar
- 60ml (1/4 cup) water
- 300g pkt frozen blueberries, thawed
- Pouring cream or vanilla custard, to serve
1. Pre heat your oven to 180°C. First you’ll need to make the filling and let it cool. So to make the filling, place the apple, lemon rind, sugar and water in a saucepan over low heat. Cover and simmer for 10 minutes or until apple is soft. Add the blueberries and simmer for 1 minute. Set aside to cool.
2. Meanwhile, beat the butter and caster sugar in a bowl until pale and creamy (use a mixer if you have one to save your arms!). Beat in the egg and vanilla. Sift the combined flour over the butter mixture and stir to combine. Divide the dough in two (one of them with 1/3 of the mixture and the other with 2/3) and wrap in cling film. One will be for the base while the other will be used for the top. Place the dough in the fridge for 30 mins to cool and rest.
3. Roll out the larger dough portion on a lightly floured surface into a 24cm disc. Line a round 20cm springform pan with the pastry disc, to cover the base and about 2cm up the side. Strain the filling to remove any excess moisture and transfer to the prepared pan. Roll out the remaining dough portion and cut into 2cm-wide strips. Arrange the strips in a lattice pattern over the filling and press to seal. Sprinkle with the demerara sugar.
Bake for 30 minutes. Set aside in the pan for 10 minutes to cool slightly before serving.
Recipe by Chrissy Freer.