This is just for you Sarah-Jane xx
I just love that we grew oh ok, picked our own apples for these pies. And the blueberries we picked from a local producer in the summer.
Here's my recipe:
Apple and Blueberry Pie (makes 2) - because you might as well go all out while you're at it!
Shortbread crust:
3 cups plain flour
1 cup white sugar
250g soft butter
1 big egg or 2 little ones
about 1 dozen apples - mixture of sweet and tart
4 big handfuls of blueberries
2 sheets ready-made shortcrust pastry
Plonk all the crust ingredients into a bowl and get your hands in! Squish and squeeze till the mixture comes together into a ball. Divide the dough between 2 pie/tart/cake tins and press onto base and sides of tin. Set aside.
Slice up enough apples fill tins - maybe a dozen? [depends on the size of your apples] I usually use a few different varieties - sweet and tart ones. I don't even bother peeling them - more fibre, interesting texture and usually I just can't be bothered peeling a stack of apples - though in saying that I should just get out the twirly apple peeler - I think I'll do that next time.
Divide half the apples between the 2 tins, scatter over a good handful of blueberries, repeat with the remaining apples and blueberries.
Cut shortcrust pastry into strips, and lay over the filling in a lattice pattern - you can do tricky pastry weaving for the top if you want to be fancy.
Bake 180oc for 30-40 minutes or till pastry is golden brown and apples are soft.
Mmmm... delicious! It would be even better with a good dollop of whipped cream - though not so good for the thighs...
