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What's for dinner Mum? Apple Blueberry Pie

Shortbread pie crust: 2 cups (250 grams) all-purpose flour; ½ cup (100 grams) sugar ½ teaspoon salt; 1 cup (227 grams or 2 sticks) of unsalted butter at room temperature

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Preheat the oven and refrigerate the pie crust. Preheat the oven to 400 degrees Fahrenheit and chill the pie crust while you prepare the filling. Step 2. Combine the fruit and other ingredients in a large bowl. Make sure everything is thoroughly combined. Step 3. Put one pie crust in the 9-inch pie dish.

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Lightly brush the top and edges of the pie. Place the pie on a baking sheet and bake for 20 minutes at 400°F (205°C). Lower the temperature to 375°F (190°C) and bake for 55 minutes or until the blueberries are bubbling. Let the pie cool for 3 hours so the filling thickens and you cut nice slices.

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Pour the lemon juice over the apple slices and mix to coat. Step 2: Mix in the blueberries, vanilla extract and maple extract until well combined. Step 3: In a separate small bowl, mix the brown sugar, flour, cornstarch, cinnamon, nutmeg, ginger and salt together until evenly combined.

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Using a pastry cutter wheel (or sharp knife), cut the dough into 1-inch strips. Refrigerate while preparing the filling. For the filling. In a large mixing bowl, combine apple, blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Mix well and add to chilled pie crust.

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Heat oven as directed. Prepare filling and follow directions on package for One-Crust Filled Pie. tip 2. For a ginger twist, substitute 1/2 teaspoon ground ginger for the cinnamon in the filling. tip 3. When sprinkling streusel topping on fruit, be sure to mound and press into fruit filling. tip 4.

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Add the apple and blueberry mixture to the pie dish and spread out evenly. Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish. Brush the lightly beaten egg over the top of the pie. Sprinkle over the remaining raw sugar (optional).

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Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Preheat the oven.

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Remove from the fridge and crimp the edges as desired. Freeze the pie crust for at least 15 minutes until completely firm before filling with fruit. Preheat the oven to 220°C (425°F) or 200°C (390°F) if you're using a fan-assisted oven. Add the prepared fruit filling to the chilled pastry using a large spoon.

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Preheat the oven to 400 degrees F (200 degrees C). Toss apples and blueberries in unbaked pie crust. Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries. Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl.

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Meanwhile, pre-heat oven to 425F. Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet and bake for about 25 minutes.

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Bake for 15 minutes. Lower the heat to 350°F and continue baking for 50-55 minutes or until the crust is golden brown and filling is bubbling. Cool pie to set the filling - Cool on a cooling rack for at least 1 hour or until you can touch the bottom of the pie dish with your bare hand as the filling needs time to set.

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Preheat oven to 375°. Place the pie on a baking sheet to catch any potential spills. Bake for about 40 minutes with the tin foil over the pie. Then remove the foil and bake for the last 20 minutes until the crust is golden and the pie is baked. You want the pie filling to bubble the last 10 minutes of baking.

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STEP 3: Once the butter has melted, add the apples. Cook, stirring occasionally, until golden and slightly softened. Set the apples aside to cool for at least 10 minutes. STEP 4: Add the blueberries and arrowroot powder to the cooked apples. Stir well. STEP 5: Pour the fruit mixture into the prepared pie crust.

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Tightly cover with plastic wrap. Refrigerate for 20 minutes. Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt.

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Separate the dough into two equally-sized discs, wrap in plastic wrap, and refrigerate. While the dough chills, make the filling. Combine apples, blueberries, and spices in a bowl, and set aside. Roll out the chilled dough, and press one of the pieces into the bottom of a pie pan. Add the filling and top with butter.