200g plain flour 100g cold butter 35g icing sugar 1 egg
Rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and mix well. Make a well in the centre and add the Mix to a dough Wrap in cling and chill for 20 minutes.
Apple and blueberry filling 3 medium cooking apples 3 red eating apples 250g frozen blueberries 25g butter 75g castor sugar Pinch allspice ½ teaspoon cinnamon
Peel, core and chop the apples into 2cm pieces. Heat the butter and sugar in a skillet or pan that can go into the oven. Add the apples and cook for 5 minutes to soften. Add the blueberries and spices. Cool.
1 egg yolk
Roll out the pastry to in a circle to fit over the apple mixture. Place on top and tuck in. Trim the edges. Roll the trim and cut into leaf shapes. Brush the top with egg yolk then add the leaves. Brush with egg yolk. Bake in a 180oc oven for about 30 minutes or until golden, crisp and bubbling.
Custard 2 egg yolks 25g castor sugar 1 tablespoon cornflour 100ml whole milk 200ml whipping cream 1 teaspoon vanilla extract or paste
Place the milk and cream in a pan and scald. Whisk the yolks, sugar and cornflour together. Pour over the hot milk mixture and whisk. Pour back into the pan with the vanilla and whisk constantly until thick. Serve immediately with the skillet apple and blueberry pie.