Apple and blueberry pie recipe

1. Rub together the flour, 75g brown sugar and the butter with your fingertips until it resembles breadcrumbs, then add the egg yolk and 2 tbsp cold water; mix with a cutlery knife into a dough. Shape into a disc, put in a freezer bag, then chill for 1 hr. 
2. Preheat the oven to gas 7, 220°C, fan 200°C. Roll out the dough on a lightly floured surface to about 3mm thickness and big enough to fit in an at least 5cm deep x 24cm diameter (internal base) round pie dish or fluted tart tin. Transfer to the tin, using your fingers to gently press into the corners. Trim the edges, leaving a 2cm overhang, then crimp using your thumb and forefinger to pinch the pastry from one side while using a second finger to push into a ‘V’ shape. 
3. Put a sheet of baking paper into the pastry case, then fill with baking beans and blind-bake for 10 mins. Remove the paper and beans, then bake for 5-10 mins until pale golden and cooked through. Set aside to cool fully. Reduce the oven temperature to gas 4, 180°C, fan 160°C. 
4. Meanwhile, thinly slice the apples into 5mm slices, then put in a lidded saucepan with 75g sugar, 1 tbsp flour, ¼ tsp cinnamon and 2 tbsp water. Cook over a medium heat for 10 mins, stirring often. Cover, then simmer for 5 mins until the apples are softened but still holding their shape. 
5. Mix together the remaining brown sugar and cinnamon, cornflour, lemon zest, nutmeg and 3 tbsp water to dissolve the cornflour; fold through the blueberries. 
6. Spoon the apple mixture into the pastry case in an even layer. Spoon over the blueberries, then brush the pastry edges with egg white and sprinkle with the demerara sugar. Bake for 50 mins, covering the edges with foil if they begin to brown too quickly. Leave to cool fully. 
7. When ready to serve, whip the cream to soft peaks. Add the icing sugar and vanilla and whisk again to stiff peaks. Spoon into a piping bag fitted with a large star nozzle. Pipe 2 rows of cream around the edge of the pie. The pie is best eaten on the day it’s topped with cream, but it’ll keep in the fridge for up to 2 days.

Tip: To prep ahead, make the pie up to the end of step 5. Once cool, cover and chill for up to 24 hrs before following steps 6 and 7.

Freezing and defrosting guidelines

Freeze without the cream topping. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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