Apple and blueberry pie
Pie crust (you can use pre-made shortcrust pastry)
- 335 grams (2½ cups) plain flour
- 2 tablespoons caster sugar
- ½ teaspoon salt
- 250 grams (1 cup) butter, cold and cut into small cubes
- 120 ml (½ cup) cold water + ice cubes
- 1 teaspoon vanilla extract
- 250 grams (2 cups) frozen blueberries, thawed
- 4 apples, peeled and sliced
- 170 grams (½ cup) honey or maple syrup
- ½ lemon, juiced
- 2 tablespoons corn flour
- ½ teaspoon almond extract (optional)
- Place plain flour, sugar and salt into a large bowl and mix to combine. Place the butter cubes into the flour and use a fork to press the butter into it so that it is evenly distributed. Work quickly to keep the dough as cold as possible. Use your fingers to soften the butter slightly if it’s very hard.
- Add the vanilla extract and a bit of the ice water then mix the ingredients using your fork. Continue adding and mixing. You’ll know you’ve used enough water when you’re able to bring the dough together using your hands. It shouldn’t be sticky but you should be able to bring it together into a rough ball.
- Divide the dough in half and mould into slightly flattened balls. Wrap each dough ball in clingfilm and refrigerate for a minimum of 1 hour but ideally overnight.
- Place thawed blueberries, apples, honey or sugar, lemon juice, corn flour and almond extract into a bowl. Gently fold to evenly coat the apples and blueberries. Wrap the bowl in a beeswax wrap (or clingfilm) and refrigerate for a minimum of 45 minutes but ideally overnight.
- The fruits should be sitting in excess liquid. Drain the liquid into the saucepan and simmer on a medium heat until it thickens to a syrup and reduces to half the original amount. Add the thickened liquid back to the filling and fold again.
Assembling the pie
- Preheat your oven to 180°C.
- Place half of the pie crust dough onto a floured surface. Roll it out approximately 8–10mm thick. It should be big enough to fit in and hang over the edges of your pie dish. Place the dough in the pie dish and cut the excess around the edges.
- Evenly distribute the filling into the pie dish. Roll out the other half of the pie crust onto the floured surface and design your top pie crust as desired. Place it on top of the filling and brush lightly with milk or egg then sprinkle a little sugar on top.
Bake the pie for 45–60 minutes.
The tart will be ready when the crust is golden brown and the filling is bubbling. Allow pie to cool for 30–60 minutes before serving.