Olive Magazine
Apple and Blueberry Pie Recipe served in a metal pie dish and a large metal dessert spoon on a blue board

Apple and blueberry patchwork pie

Published: July 29, 2018 at 2:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Check out our impressive sweet pie packed with Bramley apples and juicy blueberries. Ready in less than an hour, this easy pie recipe uses croissant dough to give it an extra flaky top

Nutrition:
NutrientUnit
kcal475
fat20.8g
saturates11.4g
carbs64.2g
sugars46.6g
fibre3.7g
protein6g
salt0.9g
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Try this apple and blueberry pie, then check out our classic apple pie, apple and clotted cream pie and salted caramel apple pie.

Ingredients

  • 750g bramley apples, peeled, 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 lemon, zested
  • 350g pack Jus-Rol croissant dough
  • 1 egg, beaten
  • 1 tbsp demerara sugar
  • to serve vanilla ice cream

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.

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