Apple and Blueberry Pie

Granny smith apples have been so cheap and delicious at the veggie shed at the moment, that I find myself walking out with about 4 bags every time we go (once a week!). They are the perfect size for the children to snack on and they are fantastic for cooking. This Apple and blueberry pie is delicious, and good for the soul.

I covered about 10 Granny smiths, (peeled, cored and sliced into wedges) in water and simmered for 10 minutes or until tender. Drained them, then left them to sit in 2 Tbs of lemon juice, 1 tsp of cinnamon and 2 Tbs of caster sugar. I also added 1 cup of frozen blueberries to the hot apples so that they would soften.

The pastry is easy, and sooooo worth making your own....

1 Cup plain flour

1/2 Cup Self Raising flour

1/2 Cup Corn Flour

125g Chilled Butter, Chopped

1/4 Cup Caster Sugar

1 Egg Yolk

1/4 Cup Chilled water

Place flours, butter and sugar in the food processor, wizz until mixture resembles fine bread crumbs. Add egg yolk and water and wizz away until the pastry comes together in a large ball. 

Turn out on a floured surface and knead until pastry is smooth. Wrap in plastic and pop in fridge for 30mins, or until firm.

I then rolled out the pastry and lined a few tins (or one large) with the pastry, popped the blueberry and apple mix in and put a pastry top on my pies. (I glazed the pies with the left over egg white and sprinkled with sugar.)

Bake in the oven for 40-45 minutes or until golden at 180 Degrees Celsius.

Serve with custard, cream, ice cream or all three!

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