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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. 

Home comforts are such a luxury when tra


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
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



  • 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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