The other night after we got back home from the Zoe and Morgan jewellery preview for next Spring and Summer I discovered we had about four 2kg bags of Riverford apples in the fridge. And some pastry that needed using up. So at 10.30pm it was time to bake an apple pie.
I based the recipe on the one in Donna Hay’s Modern Classics 2. I used double the apples and about four times more lemon juice. I added a jar of Biona wild blueberries and because it was so late I couldn’t make almond meal so I pounded a couple of handfuls in a plastic bag with an old jam jar.
16 apples, peeled, de-pipped and slided
1/3 cup water
Juice of 2 lemons
1 jar wild blueberries, drained (about 400g)
1 tsp cinnamon
1 cup sugar
1 cup almonds, ground or roughly pounded
A pack of puff pastry (home made is obviously preferable)
1 egg, beaten to brush on the top
Sugar for dusting
Pre-heat the oven to 200 degrees C
Boil the water in a pot and add the apples. Allow to simmer, covered for 5 minutes.
Drain and allow to cool.
Line a big pie dish with pastry and cover the base with the almonds.
In a bowl mix the cooked apples with the lemon juice, the blueberries, the cinnamon and sugar.
Pack the pie filling into the pastry-lined pie dish.
Put the pastry lid on, trim to size and crimp.
Brush to lid with the beaten egg and dust with sugar.
Bake for 30 minutes or until golden brown.