Recipe Apple and blueberry pie with cinnamon pastry : Easy, Special and Delicious

Recipe Apple and blueberry pie with cinnamon pastry : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Apple and blueberry pie with cinnamon pastry. This Recipe Apple and blueberry pie with cinnamon pastry : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Apple and blueberry pie with cinnamon pastry was necessary 1h 20m, cook 50m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Apple and blueberry pie with cinnamon pastry

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

16 Ingredients

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  4 large Granny Smith apples, cored, peeled, thinly sliced
  
  
  


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  1/3 cup (75g) caster sugar
  
  
  


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  1 lemon, zested, juiced
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  1/2 tsp vanilla bean paste
  
  
  


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  1 cup (150g) fresh or frozen blueberries
  
  
  


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  1 tbsp cornflour
  
  
  


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  1 Coles Australian Free Range Egg white, lightly whisked
  
  
  


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  1 tbsp caster sugar, extra
  
  
  


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  Double cream or vanilla ice-cream, to serve
  
  
  



• Cinnamon pastry



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  2 1/4 cups (335g) plain flour
  
  
  


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  1/2 cup (80g) icing sugar mixture
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  185g chilled butter, chopped
  
  
  


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  2 Coles Australian Free Range Egg yolks
  
  
  


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  1 tbsp chilled water
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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
  
  
  

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