Apple and blueberry pie with cinnamon pastry

This apple pie has added blueberries for extra tang and a subtly spiced pastry

INGREDIENTS

4 large Granny Smith apples, cored, peeled, thinly sliced
1/3 cup (75g) caster sugar
1 lemon, zested, juiced
1 teaspoon ground cinnamon
1/2 teaspoon vanilla bean paste
1 cup (150g) fresh or frozen blueberries
1 tablespoon cornflour
1 Coles Australian Free Range Egg white, lightly whisked
1 tablespoon caster sugar, extra
Double cream or vanilla ice-cream, to serve

CINNAMON PASTRY

2 1/4 cups (335g) plain flour
1/2 cup (80g) icing sugar mixture
1 teaspoon ground cinnamon
185g chilled butter, chopped
2 Coles Australian Free Range Egg yolks
1 tablespoon chilled water

METHOD

Step 1
To make the cinnamon pastry, place flour, icing sugar, cinnamon and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolks and water and process until dough comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Reserve one-third of the pastry. Roll out remaining pastry on a lightly floured surface to a 3mm-thick disc. Line the base and side of a 22cm fluted tart tin, with removable base, with pastry. Trim the edge. Place in the fridge for 30 mins to rest.
Step 3
Meanwhile, preheat oven to 200°C. Place the apple, sugar, lemon zest, lemon juice, cinnamon and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until apple starts to soften. Add blueberries. Sprinkle with cornflour. Cook, stirring occasionally, for 5 mins or until apple is tender and juices thicken slightly. Remove from heat. Set aside to cool.
Step 4
Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 8 mins or until pastry is dry to the touch and light golden.
Step 5
Spoon the apple mixture into the pastry case. Roll out reserved pastry on a lightly floured surface to a 3mm-thick disc. Cut half the pastry into 2cm x 25cm strips. Arrange the pastry strips, cutting to fit, in a lattice pattern over the apple mixture. Use heart-shaped cutters to cut hearts from the remaining reserved pastry. Arrange around the edge of the pie. Lightly brush pastry with the egg white and sprinkle with extra sugar.
Step 6
Bake for 20 mins or until pastry is light golden. Set aside for 5 mins to cool slightly. Cut into wedges and serve warm or at room temperature with cream or ice-cream