Ingredients
- 450g/1lb ready-made
shortcrust pastry - 100g/3½oz
caster sugar, plus extra for sprinkling - ½
lemon, zest and juice - 550g/1lb 3½oz
Bramley apples - 25g/1oz
butter, plus extra for greasing the moulds - ½ tsp ground
cinnamon (optional) - 150g/5¼oz blueberries
- 1 medium free-range
egg, lightly beaten clotted cream, to serve
Preparation method
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Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie).
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Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill.
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Place the sugar, lemon juice and lemon zest into a bowl.
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Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together.
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Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool.
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Preheat the oven to 200C/400F/Gas 6.
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Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture.
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Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape.
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Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar.
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Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream