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Spiced apple and blueberry lattice pie
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Prep Time:
85 minutes
Cook Time:
50 minutes
Total Time:
135 minutes
Delicious apple and blueberry lattice pie, ideal for sharing.
Ingredients:
  • 375.00 ml plain flour
  • 75.00 gm icing sugar mixture
  • 125g butter, chilled, chopped
  • 2 egg yolks
  • 6 granny smith apples, peeled, cored, thinly sliced
  • 70.95 gm caster sugar
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 200g packet frozen blueberries
  • 1 egg, lightly beaten
  • 17.20 gm demerara sugar
  • Double cream, to serve
Instructions:
  • Mix together flour, icing sugar, and butter until it forms a fine breadcrumb-like mixture. Add egg yolks and process until the dough just starts to come together. If needed, add 1 to 2 teaspoons of chilled water. Transfer the dough to a lightly floured surface and knead gently until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
  • In a saucepan over medium heat, blend together apples, sugar, 2 tablespoons of cold water, cinnamon, and cloves. Cook covered, stirring occasionally, for 10 minutes until the apples are tender. Remove from heat and let it cool.
  • Preheat the oven to 200C/180C fan-forced. Grease a 2.5cm-deep, 11cm x 34cm loose-based, fluted tart pan. Set aside 1/3 of the pastry. Roll out the remaining pastry between two sheets of baking paper until 3mm thick. Gently line the base and sides of the pan with the pastry, trimming any excess. Chill in the fridge for 15 minutes.
  • Prepare the pastry by lining it with baking paper and filling it with baking weights or uncooked rice. Blind-bake for 10 minutes, then remove the paper and weights or rice, and continue baking for an additional 6 to 8 minutes until golden. Let it cool slightly before using.
  • After draining the apple mixture, mix in the blueberries and toss gently to combine. Spoon the mixture into the pastry case.
  • Roll out the pastry between two sheets of baking paper to a 3mm thickness. Cut the pastry into 2cm x 15cm-long strips. Gently brush the edges of the pie with beaten egg. Place the strips over the apple mixture in a lattice pattern. Brush the pastry with more egg, then sprinkle evenly with demerara sugar. Bake for 20 minutes or until golden brown. Allow the pie to sit in the pan for 20 minutes before serving with a side of cream.

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