Serves: 6

Yield: 1 pie

Ready in: 1 hour 20 mins (50 mins prep - 30 mins cook)
 

Ingredients for Spiced apple and blueberry pie

For the Pastry:

85g (2/3 cup) plain flour

75g (1/2 cup/) plain wholemeal flour

1 teaspoon ground mixed spice

85g (1/3 cup) unsalted butter, chilled and diced

30g (1/4 cup) icing sugar, sifted

1 egg yolk

For the Filling:

4 cooking apples, about 600g in total

100g (2/3 cup) blueberries

45 g (1/4 cup) dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 egg white, lightly beaten

Preparation method for Spiced apple and blueberry pie

To make the pastry, sift white and wholemeal flours and the spice into a bowl; tip in the bran left in the sieve. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in sugar. Mix the egg yolk with 1 tbsp cold water. Add to the flour mixture and mix to form a soft dough, adding a few drops more water, if needed. Gather dough into a small ball; wrap in cling wrap and chill for at least 30 minutes.

Preheat oven to 190°C. Peel and slice the apples and mix with blueberries. Combine the sugar, cinnamon and nutmeg.

Reserve 1 tbsp and stir the rest into the fruit. Roll out dough on a non-stick baking sheet to make a 30-cm round and brush all over with some of the egg white.

Pile fruit mixture in the middle of the pastry, then draw the edges up over the fruit, leaving the centre open. Brush case with the remaining egg white and sprinkle with the reserved spiced sugar.

Bake for 30–35 minutes or until the pastry is golden brown and the apples are tender. Serve warm with vanilla yogurt.