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" Make sure the apples are not overcooked. If you would prefer to make one large pie, use a 22cm (8.5 inch) pie dish and cook for 25-30 mins. "

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Apple and Blueberry Pies

Added on Mon Jun 23 2008

Views 178

The Basics

• Dish: Baking
• cuisine: America
• Serves: 6
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 15 mins

Ingredients

• 450 g (1lb)  short crust pastry
•  Flour for dusting
• 550g (1lb 4 oz)  cooking apples e.g. Bramleys
• 100 g (3.5 oz)  caster sugar plus extra for sprinkling
• Finely grated  zest of half a lemon
• 150 g (5.5 oz)  blueberries
• 25 g (1oz)  butter
• 1  beaten egg
• Clotted cream  or ice-cream for serving

Method

Pre-heat oven to 200degC/gas 6. Grease six 7.5cm (3in) dariole moulds (small metal moulds that are narrower at the bottom than the top). Roll out two-thirds of the pastry on a floured surface, and cut out circles slightly larger than the moulds. Line the greased moulds with pastry. Peel, quarter and core the apples then slice them thinly into a bowl with three-quarters of the sugar, lemon juice and zest. Stir gently together. Heat the butter in a saucepan and add the apples and remaining sugar. Cook for 3-4 minutes. Add the blueberries and cook for a few more minutes. Remove from heat. When cool, fill the moulds with the filling. Roll out the remaining pastry 1 cm (half inch) larger than the moulds and place on top of filling. Seal the edges well and make a small hole in the top to allow steam to escape. Make decorations from any trimmings and seal them with water. Brush the tops of the pies with beaten egg and dust with caster sugar. Bake for 15 minutes until fruit is tender and top is golden brown.