Apple and Blueberry Pie

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  • Ready in: 30 mins
  • Serves: 8
  • Complexity: medium
  • Origin: Desserts
Apple and Blueberry Pie


  • 450g/1lb ready-made shortcrust pastry
  • 100g/3½oz caster sugar, plus extra for sprinkling
  • ½ lemon, zest and juice
  • 550g/1lb 3½oz Bramley apples
  • 25g/1oz butter, plus extra for greasing
  • ½ tsp ground cinnamon (optional)
  • 150g/5¼oz blueberries
  • 1 medium free-range egg, lightly beaten
  • cream, to serve


  1. 1. Butter a 22cm/9in ovenproof dish 
    2. Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter cut out a large circle of pastry to line the buttered dish. Transfer to the fridge to chill.
    3. Place the sugar, lemon juice and lemon zest into a bowl.
    4. Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together.
    5. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. 
    6. Preheat the oven to 200C/400F/Gas 6. 
    7. Fill the pie dish with the cooled apple and blueberry mixture.
    8. Roll out the remaining pastry on a floured work surface and cut out a little bigger than the pie dish. Place the pastry on top of the pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. 
    9. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lid with a little lightly beaten egg then dredge with caster sugar.
    10. Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with cream

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