Apple and blueberry patchwork pie
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 750g bramley applespeeled, cored and thinly sliced
- 300g blueberries
- 2 tbsp cornflour
- 150g soft light brown sugar
- ½ tsp ground cinnamon
- grated to make ¼ tsp fresh nutmeg
- ½ lemonzested
- 350g pack Jus-Rol croissant dough
- 1 eggbeaten
- 1 tbsp demerara sugar
- to serve vanilla ice cream
Nutrition: per serving
- kcal475
- fat20.8g
- saturates11.4g
- carbs64.2g
- sugars46.6g
- fibre3.7g
- protein6g
- salt0.9g
Method
step 1
Heat the oven to 190/fan 170C/gas 5. Put the apples, blueberries, cornflour, brown sugar, cinnamon, nutmeg and lemon zest into a pan. Cook over a medium heat for 10 minutes or until the blueberries have released some juices and they are starting to thicken. Tip into a round 25cm baking dish or tin.
step 2
Unroll the croissant dough, and cut into rough squares. Cover the surface of the pie with the dough, patchworking so there are no gaps. Brush the surface with beaten egg, then sprinkle with the demerara sugar. Bake for 25-30 minutes or until golden on top and the filling is bubbling at the edge. Serve with vanilla ice cream.
