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Apple and blueberry shortcake pie
Apple and blueberry shortcake pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Golden crust filled with oven-warmed apples and blueberries, oozing sweet juice - a delightful shortcake pie.
Ingredients:
  • 125g unsalted butter
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla essence
  • 150g (1 cup) self-raising flour
  • 100g (2/3 cup) plain flour
  • 34.40 gm demerara sugar
  • Pouring cream or vanilla custard, to serve
  • 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
Instructions:
  • Prepare the filling by combining apple, lemon rind, sugar, and water in a saucepan over low heat. Cover and gently simmer until the apple is soft, about 10 minutes. Stir in the blueberries and simmer for an additional minute. Allow the mixture to cool before using.
  • Using electric beaters, whip the butter and caster sugar in a bowl until it becomes light and creamy. Mix in the egg and vanilla. Add the combined flour to the mixture, then stir well. Transfer the mixture to a lightly floured surface and knead until it forms a smooth dough. Divide the dough into thirds and wrap one portion in plastic wrap. Wrap the other two portions separately in plastic wrap. Chill all portions in the fridge for 30 minutes.
  • Preheat your oven to 180ºC. Roll out the larger dough portion into a 24cm disc on a lightly floured surface. Line a 20cm springform pan with the pastry disc, covering the base and about 2cm up the side. Strain the filling to remove excess moisture, then transfer it to the pan. Roll out the remaining dough portion and cut it into 2cm-wide strips. Arrange the strips in a lattice pattern over the filling, pressing to seal. Sprinkle with demerara sugar.
  • Bake for 30 minutes until golden brown. Let cool in the pan for 10 minutes. Enjoy warm with a dollop of cream or custard.

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