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Recipe Category: Pies and Tarts » Desserts

Deep Dish Apple Blueberry Pie

There’s nothing like a home made pie and this one is piled high with fruit in a golden crust.

Makes: 1 x 27cm deep dish pie
Preparation Time: 30 minutes
Cooking time: 1 hour
  • 10 Granny Smith apples, peeled, cored and sliced
  • 250g blueberries
  • 1 tablespoon lemon juice
  • 1/2 cup dark brown sugar
  • 1/3 cup plain flour
  • 1 teaspoon mixed spice
  • 25g butter
  • 1 egg, lightly beaten
  • raw sugar, for sprinkling
  • 3 cups plain flour
  • 1/4 cup sugar
  • 225g chilled butter, cubed
  • 2-3 tablespoons chilled water


Combine flour, sugar and butter in a food processor and blend briefly until mixture resembles breadcrumbs. If you don't have a food processor, you can rub the butter into the flour with your fingers. Quickly blend in enough water until mixture just forms a ball. Remove and knead lightly on a floured surface. Divide into two halves, roll into balls, flatten slightly, wrap in plastic wrap and refrigerate for 10 minutes to allow pastry to rest before using.


Thinly roll out one portion of pastry onto a lightly floured surface and use to line the base and sides of a deep 27cm round fluted pie dish with removable base. Prick the base with a fork and refrigerate until required. Combine apples, blueberries, lemon juice, brown sugar, flour and spice together. Pile fruit into pie shell and dot with pieces of butter. Roll out remaining pastry to cover the top of the pie, trimming and pinching the edges together. Cut a few slits in the top of the pie. Brush with egg and sprinkle with raw sugar. Bake in the centre of the oven at 200°C for 40 minutes. Lower to base of the oven and bake a further 15-20 minutes until golden, to ensure the base is browned underneath. Stand for 15 minutes before removing from tin onto a wire rack. Allow to cool completely before cutting, to allow the juices to thicken. Serve with cream or ice cream.


Note: It is best to allow the pie to fully cool before cutting it, but it can be warmed again prior to serving.

Author: Naomi Crisante
Date Created: 06/07/2019