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.
A, C, copper, selenium
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.
I was going to try this tonight, but am stumped: what on earth is "ground mixed spice"?? - 07 Sep 2010