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Apple and blueberry pie with cinnamon pastry
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Prep Time:
80 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Apple pie with blueberries for tangy twist and subtly spiced crust.
Ingredients:
  • 4 large Granny Smith apples, cored, peeled, thinly sliced
  • 75g caster sugar
  • 1 lemon, zested, juiced
  • 5.00 gm ground cinnamon
  • 1/2 tsp vanilla bean paste
  • 150g blueberry
  • 10.00 gm cornflour
  • 1 Free Range Egg white, lightly whisked
  • 20.00 gm caster sugar, extra
  • Double cream or vanilla ice-cream, to serve
  • 335g plain flour
  • 80g icing sugar mixture
  • 185g chilled butter, chopped
  • 2 Free Range Egg yolks
  • 20.00 gm chilled water
Instructions:
  • For the cinnamon pastry, combine flour, icing sugar, cinnamon, and butter in a food processor until it forms fine breadcrumbs. Add egg yolks and water and process until dough comes together. Shape it into a disc on a floured surface, cover with plastic wrap, and let it rest in the fridge for 30 minutes.
  • Set aside one-third of the pastry. Roll out the remaining pastry on a lightly floured surface into a 3mm-thick disc. Gently press the pastry into the base and sides of a 22cm fluted tart tin with a removable base. Trim any excess pastry from the edges. Chill in the fridge for 30 mins to relax.
  • Preheat your oven to 200°C. Combine apple, sugar, lemon zest, lemon juice, cinnamon, and vanilla in a saucepan over medium heat. Cook for 5 mins until the apple begins to soften. Add blueberries, sprinkle with cornflour, and continue cooking for 5 mins until the apple is tender and the juices slightly thicken. Remove from heat and let it cool.
  • Preheat the oven. Line the pastry case with baking paper and fill it with pastry weights or rice. Bake for 10 minutes. Then remove the paper and weights or rice, and bake for another 8 minutes until the pastry is dry to the touch and light golden. Enjoy!
  • Fill the pastry case with the apple mixture. Roll out the reserved pastry on a lightly floured surface into a 3mm-thick disc. Cut half of the pastry into 2cm x 25cm strips. Create a lattice pattern by arranging the pastry strips over the apple mixture. Use heart-shaped cutters to cut hearts from the remaining pastry and place them around the edge of the pie. Lightly brush the pastry with egg white and sprinkle with extra sugar.
  • Bake for 20 minutes or until the pastry is a light golden color. Allow to cool for 5 minutes, then slice into wedges. Serve warm or at room temperature with cream or ice-cream.

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