This recipe is from taste.com.au, sourced from Good Taste magazine. I’ve had this recipe bookmarked for quite some time, and with the influx of fresh apples into local supermarkets as the weather begins to cool, I found an opportunity to make it one afternoon. Sadly, with the end of daylight saving it meant that by baking later in the afternoon, instead of in the morning as I usually do, I didn’t have any natural daylight for great photography – so bear with me.
It’s a little different from your regular pie in that the pastry isn’t shortcrust, but shortcake – for this reason it will be a lot softer and not crumble in the same manner, and is delicious in a semi-buttercake sort of way. The lattice and crust on the sides is simply divine, although the bottom does tend to disappear into the pie filling as it gets soaked. The lemon zest really complements the apple and blueberries, and the blueberries have tinged the insides into a delicious shade of purpley-blue. It makes you feel quite good about getting so much healthy fruit in one serving… 😉
I’ve mostly stuck to the essentials of the recipe, however I decided to use three large Pink Lady apples instead of the four Granny Smiths stipulated, as it was what I already had. Also, instead of going out and buying a pack of demerara sugar which I would probably only use this once, I substituted it with a half-half mixture of raw and brown sugar, which turned out quite well.
I used a 20cm fluted springform pie tin instead of a cake tin as the recipe stipulates. You will read my reasons below.
To make this gorgeous pie to serve eight, you will need:
- 125g unsalted butter;
- 100g caster sugar;
- 1 egg;
- 1/2 teaspoon vanilla bean paste;
- 150 self-raising flour;
- 100g plain flour;
- 2 teaspoons brown sugar;
- 2 teaspoons raw sugar.
For the filling:
- 3 large Pink Lady apples;
- 1 teaspoon of lemon zest;
- 70g caster sugar;
- 60ml water;
- 300g frozen blueberries;
- Ice cream/custard/cream to serve (or all three if you really want to…);
Peel, core, and slice all of your apples into thin slices. This is the most tedious and time-consuming part, I can assure you.
Place the apple slices, lemon, sugar and water in a large saucepan over low heat. Cover and simmer for 10 minutes until soft.
Add the blueberries and simmer for a further minute before setting aside to cool.
Use an electric beater to beat the butter and caster sugar until pale and creamy, before beating in the egg and vanilla.
Sift the combined flours over the butter mix and stir with a wooden spoon to combine.
When the dough comes together, turn onto a lightly floured surface and knead until it’s smooth. Divide into two pieces – one a third, the other two thirds, and wrap each before placing them in the fridge to rest for half an hour.
When your 30 minutes is up, preheat the oven to 180 degrees. Take out the larger dough portion from the fridge and roll it out between two sheets of baking paper until it’s an approximately 24cm disc.
At this stage, the recipe said to use a 20cm springform cake tin, however when I tried it out, the sides of the cake tin were too high and I didn’t feel safe putting in my pastry. I therefore decided to use a 20cm fluted springform pie tin instead, where I felt much more secure. I also think my pie turned out prettier than if I had used a cake tin…so I say 😉
Strain the filling to remove excess moisture and spoon into the pastry. I posted a photo on Instagram titled ‘this is happening’ and it got ‘liked’ by Le Cordon Bleu London – I was thrilled!
Anyway, calm yourself down and roll out the remaining dough and cut it into 2cm wide strips before arranging it over the filling in a lattice pattern. This was the first time I’ve ever made a lattice pattern and I did the dumb blonde thing by thinking that all of the strips needed to be the same length… D’oh! As I’m a perfectionist, I did a lot of rolling out and rolling back up into a ball because I wasn’t happy with the thickness of my strips, only to have the pastry go all ridiculously soft from me touching it so much…… 😉
Anyway, I eventually got my lattice on…
Sprinkle over the combined brown and raw sugar. You may want to put your pie onto a tray before sliding it into the oven, just for ease of removal later on.
Bake this baby for 30 minutes, until all golden and delicious on top. Set aside in the pan for 10 minutes to cool a little before you remove it very carefully. And do be careful, because I bet you’ll want to take a photo of it too.
Serve with lashings of custard, or cream, or a scoop of ice cream (maybe vanilla or butterscotch?) or maybe all three if you’re feeling particularly gluttonous. I’ll be honest and say I just had it with a little drizzle of cream, although I may have another slice later with a scoop of heavenly Butterscotch and Honeycomb Sara Lee ice cream. Yum.
Catch you at the end of the week, lovelies xx