Apple & Blueberry Pie
Prep: 15 mins
Cook: 45 mins
Servings: 6
The perfect homemade bake! This Apple & Blueberry Pie is surrounded by golden crumbly pastry.
Ingredients
- 2 sheets Pampas Shortcrust Pastry, thawed
- 1.25kg apples, peeled, cored, sliced 2mm thick
- 2½ cups (300g) fresh blueberries
- ⅔ cup (150g) CSRRaw Sugar
- 2 tsp CSRRaw Sugar, for sprinkling
- 1 tbsp WhiteWings Cornflour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Method
- Preheat oven to 220ºC/ 200ºC fan forced. Place on baking tray in the centre of the oven. Line a 23cm (19cm base) x 3cm deep pie dish with one sheet of pastry, letting it hang over the edges.
- To make filling, place sliced apples and blueberries into a large bowl. In a small, combine sugar, flour, cornflour and spices. Add the sugar mixture to the fruit and fold to combine. Place in pastry lined dish and gently fill in the crevices. Pie will be domed.
- Lightly brush the edges of the bottom pie crust with some of the beaten egg and drape remaining pastry sheet over. Seal edges with your thumb or a fork and trim overhanging pastry.
- Brush the top of the pie lightly with remaining beaten egg and then sprinkle with extra sugar. Make 5 or 6 incisions in the pastry with a sharp knife. Place on heated baking tray and bake for 25 minutes. Reduce oven temperature to 200ºC/180ºC fan-forced and bake for a further 45 minutes.
- Transfer pie to a wire rack to cool for at least 3 hours. Serve with custard.
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