Serves 8-10 people
Ingredients
Pastry:
220g butter
65g castor sugar (or Splenda )
3 eggs
360g white flour
Filling:
300g cooking apples
220g pears
150g blueberries
150g castor sugar
Method
First make the pastry; cream the butter and sugar together in a food mixer. Add the eggs and beat for several minutes, reduce speed and mix in flour. Turn out onto a floured surface, bring dough to a ball, wrap in clingfilm and place in the fridge for one hour.
Peel, quarter, and dice the apples and pears, and add the blueberries. Sprinkle with sugar and leave aside. Remove pastry from fridge, place on floured surface and cut one third off and set aside. Roll out the remaining pastry to desired thickness and to fit your dish.
Place all the prepared fruit and berries on top of the pastry, cover with a lid of pastry, seal edges with drops of water, decorate with pastry leaves made from remaining left-over pastry. Brush with a lightly beaten egg and dredge with castor sugar.
Cook in a pre-heated oven at 180C for 40-50 minutes or until cooked.
Serve hot with cinnamon cream or rum custard.
Chef’s suggestions
Other fruits that can be used in this pie are raspberries, strawberries, peaches, or mandarins. I have used blueberries in this recipe because they are in abundance at the moment, the moist summer has helped growth immensely. Blueberries are high in vitamin C and dietary fibre, low in fat, and help kidney functions.
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