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.