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Blueberry and apple slab pies
Blueberry and apple slab pies
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
This American classic apple pie is made extra easy by skipping the pie dish.
Ingredients:
  • Golden delicious apples, peeled, cored, thinly sliced
  • 10.60 gm lemon juice
  • 75g (1/3 cup) caster sugar
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 20g unsalted butter, plus 50g extra, melted
  • 150g (1 cup) frozen blueberries
  • 2 tsp plain flour
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten, for egg wash
  • 18.00 gm demerara or white sugar
Instructions:
  • Combine apples, lemon juice, caster sugar, vanilla, and spices in a bowl. Cook the mixture in a non-stick frying pan over high heat for 5 minutes until apples soften. Set aside to cool for 15 minutes, then add butter, blueberries, and flour. Mix well.
  • 1. Preheat the oven to 200C. 2. Generously brush 2 pastry sheets with extra melted butter, then sandwich each with a second pastry sheet. 3. Cut each double-layered stack in half. 4. Place 2 rectangle stacks, spaced 6cm apart, on a baking paper-lined oven tray. 5. Divide the apple mixture evenly between the rectangles, leaving a 2cm border. 6. Lightly brush the borders with egg wash. 7. Top with the remaining rectangle stacks, gently stretching to cover the filling and reach the edges of the bottom layers. 8. Seal and crimp the edges together using the back of a fork. 9. Brush the tops with egg wash and sprinkle with demerara sugar. 10. Freeze for 15 minutes or until the pastry is firm.
  • Make 7 cuts that are 5cm long, spaced 3cm apart, across the tops of the pies, slicing all the way through to the filling. Bake for 45 minutes or until the pastry is golden and puffed.
  • Slice pies into delectable triangles for a delightful presentation.

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