About this recipe:Here's the easiest fruit pie you could wish for – a crumbly, half wholemeal shortcrust pastry simply wrapped around a spiced mixture of tangy apples and juicy blueberries, to make a rough parcel with an open top. There's no flan tin to line or pie dish to cover, so it's quick to make and looks sensational too.
Wholemeal shortcrust pastry
75 g (2½ oz) plain white flour
75 g (2½ oz) plain wholemeal flour
1¼ tsp ground mixed spice
75 g (2½ oz) cool unsalted butter, diced
30 g (1 oz) icing sugar, sifted
1 egg yolk
Apple and blueberry filling
550 g (1¼ lb) cooking apples
100 g (3½ oz) blueberries
45 g (1½ oz) light muscovado sugar
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 egg white, whisked lightly to loosen
To serve (optional)
vanilla frozen yogurt or Greek-style yogurt
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First make the pastry. Sift the white and wholemeal flours and the spice into a bowl, tipping in the bran left in the sieve. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.
Mix the egg yolk with 1 tbsp cold water, add to the flour mixture and mix to form a soft dough, adding a few drops more water if needed. Wrap the dough in cling film and chill for at least 30 minutes.
Preheat the oven to 190°C (375°F, gas mark 5). Peel and slice the apples, and mix with the blueberries. Stir together the sugar, cinnamon and nutmeg. Reserve 1 tbsp of the mixture, and stir the rest into the fruit.
Roll out the pastry dough thinly on a non-stick baking sheet to make a 30 cm (12 in) round. Brush the dough all over with egg white.
Pile the fruit mixture in the middle of the pastry round, then draw up the sides over the fruit, but leaving the centre open. Brush the outside of the case with the remaining egg white and sprinkle with the reserved spiced sugar.
Bake for 30–35 minutes or until the pastry is golden brown and the apples are tender. Serve warm, with vanilla frozen yogurt or Greek-style yogurt, if liked.
Each serving provides
A, C, copper, selenium
Some more ideas
For a pastry with more texture, roll out the dough on a surface lightly sprinkled with fine oatmeal. * Make a deep dish apple and blackberry pie. Replace the blueberries with blackberries, and sprinkle the fruit with the sugar and 1 tsp ground allspice. Place the fruit in a deep 23 cm (9 in) pie dish. Brush the rim with water. Roll out the pastry dough to a round or oval to cover the dish. Lay the dough over the filling and press the edges to the rim to seal. Crimp the edges. Brush the pastry lid with egg white, and sprinkle with ½ tsp caster sugar and a pinch of allspice. Bake in a preheated 190°C (375°F, gas mark 5) oven for 30–35 minutes or until golden brown.
Blueberries are rich in vitamin C and beta-carotene, both powerful antioxidants that help to mop up free radicals before they can do harm to cells in the body. * Apples provide good amounts of potassium and of soluble fibre in the form of pectin. * Combining wholemeal flour with white flour increases the fibre content without making the pie crust too heavy.