Everyday Epicurean

h2. Ingredients.

h3. Pastry.

* 2 cups plain flour
* 1 Tablespoon castor sugar
* 2 to 5 Tablespoons of cold water
* 170g of butter (pref. unsalted)
* optionally a small pinch of salt

h3. Filling.

* 4 green apples (Granny Smith)
* 2 punnets of blueberries
* some castor sugar (about 2 Tablespoons)
* 1/4 teaspoon of cinnamon powder (Dutch Cinnamon works best)
* 1/4 teaspoon of ground cloves
* about 1 Tablespoon of brown sugar

h2. Method.

h3. Pastry.

Pre-heat your oven to 160C.

In a large mixing bowl combine the flour and sugar (and salt if using it). Work the butter (softened) through the flour mix until it is all combined.
Add a little of the water and work through with your hands. If the mix does not clump into a pastry, add a little more water and repeat. Be careful not to add too much water.

Knead the pastry on a clean benchtop and form into a ball. Cover with cling wrap and place in the fridge for up to 30 mins.

When cool, place the pastry ball between two sheets of grease proof paper (baking paper) and roll out until about 5mm thick. Cut a large enough circle to fit into your pie dish and place in the greased pie dish.

Retain the remaining pastry for the pie lid. (cover and refrigerate until ready).

Blind bake you pie case for 5 to 10 mins, then remove from the oven and allow to cool.

h3. Filling.

Core and slice (about 2mm thick) the apples. Lay out in a bowl as you go, sprinkling a little castor sugar over them to avoid browning.
When all the apples are sliced and sugared, cover the bowl with cling wrap and allow to sit for up to 30 mins. The sugar should completely dissolve on the apple in this time.

Wash your blueberries and allow to drain thoroughly.

Place one punnet of blueberries in the pie case, and then layer the apple over them, sprinkling with the spices as you go, until you almost reach the top of the pie dish.
Now place the remaining punnet of blueberries on top. Sprinkle with brown sugar and any remaining spice.

Roll out your remaining pastry to form a round big enough to cover your pie. Place the lid over the pie filling and press down the edges to seal.

Bake for 45 mins, then cut three slits in the lid and bake for a further 15 to 20 minutes.
Allow to cool for roughly 1 hour before serving (pie will still be quite warm).