Apple and Blueberry Shortcrust Pie
Traditional British Recipes

Apple and Blueberry Shortcrust Pie

Baking
serves 6

This apple and blueberry shortcrust pie keeps the filling bright and jammy without making the pastry soggy. Bramley apples bring sharpness, blueberries add colour and sweetness, and a little lemon keeps everything lifted.

Use a single pie dish for an easy family pudding, or divide the pastry and filling between small moulds for individual pies. Either way, let the fruit cool before assembling so the pastry bakes up crisp and golden.

DessertPieBakeVegetarianAfternoon-tea
30 mins prep30 mins cook1 hr total

  1. Butter a 22cm pie dish and chill it while you prepare the filling. If using individual moulds, butter six small dariole moulds instead.

  2. Toss the sliced Bramley apples with the caster sugar, lemon zest and lemon juice so the fruit is evenly coated.

  3. Melt the butter in a wide pan, add the apple mixture and cook gently for 4-5 minutes until the edges just begin to soften. Fold in the blueberries and cinnamon, then leave the filling to cool completely.

  4. Heat the oven to 200C/180C fan/gas 6. Roll out two-thirds of the pastry on a lightly floured surface and use it to line the pie dish, leaving a little overhang.

  5. Spoon the cooled apple and blueberry filling into the pastry case, spreading it evenly without adding too much loose juice.

  6. Roll out the remaining pastry for the lid, lay it over the filling and crimp the edges to seal. Trim the excess, cut a small steam hole in the centre and add pastry decorations if you like.

  7. Brush the pastry with beaten egg, sprinkle with the extra caster sugar and bake for 25-30 minutes until the crust is crisp and deeply golden.

  8. Rest the pie for 10 minutes before slicing, then serve warm with clotted cream if you fancy it.

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