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Apple and Blueberry Pies

I'm obsessed with fruit pies - beautiful flaky pastry, delicious soft sweet fruits, a lovely sprinkle of demerara sugar on top - I think they might be my favourite treats! And these beauties are SO good!!


This recipe is an easy one to mix and match - not a blueberry fan? No problem - swap them out for another fruit! With fruits that will release lots of juice, make sure to keep the cornflour in as it will definitely help to soak it up a little bit and help you not to get that dreaded soggy bottom!


If the lattice top is too fiddly, feel free to top with a pastry circle - you do you!


These beauties were so good that Gareth had a cheat day from his no sugar January! They only have half a tablespoon of sugar per pie, so he picked a good one to cheat with!



Apple and Blueberry Pies


Ingredients:

75g butter, frozen⁠

110g plain flour⁠

A few tbsp ice cold water⁠

75g blueberries

1 apple, peeled and chopped

1 tbsp cornflour

2-3 tbsp demerara sugar

1 egg, beaten


Method:

1. Preheat the oven to 180ºC (160ºC Fan/Gas Mark 4)⁠


2. Sieve the flour into a large mixing bowl.⁠


3. Using the coarse side of a grater, grate the frozen butter into the flour.⁠


4. With a knife, mix the butter into the flour until each piece is coated in flour.⁠


5. Add the water, 1tbsp at a time, and continue to mix with the knife until the mixture comes together as a dough.⁠


6. Pat into a rectangle, cover in cling film and rest in the fridge for 30 minutes.⁠


7. Mix the apple and blueberries; add the cornflour and 1 tbsp of sugar, and mix until coated.


8. Roll the dough out until approximately 0.5cm thick, cut out 4 circles with a large cookie cutter and put into four cups of a greased cupcake tin.


9. Roll the remaining dough and cut into strips, approximately 1cm wide. Form a lattice with the strips, and cut out 4 circles with a cookie cutter the same size as the cups of the tin.


10. Fill the pastry cases with apple and blueberry mixture, brush the edges with beaten egg and place the lattice circles on top.


11. Leave to rest in the fridge for 30 minutes to firm up.


12. Before baking, brush with beaten egg and sprinkle with sugar.


13. Bake for approximately 25 minutes until golden brown.


14. Leave to cool before tasting - the filling will be very hot!


As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!


Happy baking!

Miss Helen x

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