Apple and blueberry pie


450 g ready made Shortcrust pastry 100 g caster sugar plus extra for sprinkling ½ Lemon zest and juice 550 g Bramley Apples 25 g Butter plus extra for greasing the moulds ½ teaspoon ground Cinnamon optional 150 g blueberries 1 medium Free Range Eggs lightly beaten clotted cream to serve


Butter 6 X 7.5cm/3in Dariole Moulds (or A 22cm/9in Ovenproof Dish If You Want To Make One Large Pie). 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 L

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