HOMELY APPLE AND BLUEBERRY

LATTICE-TOPPED PIE

Light and flaky pastry, juicy filling, warm spicy cinnamon sweetness and just the right amount of tang. There’s nothing like baking, to fill the home with comforting smells.

Benefits: Apples contain pectin, beneficial for our gut health. Blueberries contain antioxidants, protecting our cells from free radical damage. 

Ingredients:

Pastry:
2 1/2 cups all-purpose spelt flour
1 tsp raw sugar
1 cup unsalted butter, cold and cut into cubes
1/2 cup ice cold water
1 tsp salt
Filling:
1 tbsp all-purpose spelt flour
4 green apples, cored and sliced
1 cup blueberries (or other berries)
1/4 cup raw sugar + extra for topping
zest and juice of 1 lemon
2 tsp cinnamon
1 tbsp unsalted butter, cold
1 large egg, beaten

 

Method:

  • Heat oven to 175 c 

  • Place the flour, salt, and sugar in a large bowl.

  • Add the cubed butter and rub in with fingertips until breadcrumb like appearance.

  • Add ice cold water and using a knife and light fingers, bring together to form a dough.

  • Chill in the fridge for 1 hour. 

  • Meanwhile, combine apples, blueberries, sugar, lemon zest, lemon juice flour and cinnamon. 

  • Halve the dough, roll between two sheets of baking paper or clingfilm, make larger than the size of the pie dish and 2mm thick.

  • Press into the base of a pie dish, fork air holes in pastry, chill for 10 mins.

  • Repeat with the remaining dough and cut into strips, longer than the pie dish, 1/2 inch wide.

  • Pour filling into pie base. scatter butter over the top.

  • Lattice the top, brush with egg, sprinkle with sugar and cinnamon (find latticework tips on youtube).

  • Bake for 1hr 175degC.

  • Cool slightly- Enjoy!

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