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  • 450 g ready made Shortcrust pastry

  • 100 g caster sugar plus extra for sprinkling

  • 0.5 Lemon zest and juice

  • 550 g Bramley Apples

  • 25 g Butter plus extra for greasing the moulds

  • 0.5 teaspoon ground Cinnamon optional

  • 150 g blueberries

  • 1 medium Free Range Eggs lightly beaten

  • clotted cream to serve


  • 1.

    Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie).

  • 2.

    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.

  • 3.

    Place the sugar, lemon juice and lemon zest into a bowl.

  • 4.

    Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together.

  • 5.

    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.

  • 6.

    Preheat the oven to 200C/400F/Gas 6.

  • 7.

    Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture.

  • 8.

    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.

  • 9.

    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.

  • 10.

    Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream

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Posted by Danielle51Report
great recipe - it was a real hit - thankyou.
Posted by NH11Report
I liked this. I cheated and used frozen blueberries and pastry but it still was a hit with the family. Quick, tasty and easy to make.