
Lesley Waters
from
Good Food Live
Crisp pastry, apple and blueberries and a glorious fudgy cream make a delightful dessert in this fabulous recipe from Lesley Waters
Crisp pastry, apple and blueberries and a glorious fudgy cream make a delightful dessert in this fabulous recipe from Lesley Waters
Apple and blueberry pie with bavarian cream
Method
2. Set the oven to 200°C/gas 6. Peel core and slice the apples thickly, place in a saucepan with the orange juice and sugar, cover and cook gently until just tender. Remove from the heat and leave to cool completely.
3. On a floured work surface, roll out just under half the pastry and line a dinner plate. Trim off the edges neatly.
4. Mix the cooled apples in with the blueberries and spoon onto the pastry. Brush the edges of the pastry with a little beaten egg, roll out the remaining pastry and use it to top the pie. Using a knife, trim around the edges. Crimp the edges of the pastry and decorate with pastry leaves made from the trimmings.
5. Brush the whole pie with the beaten egg and dust with caster sugar. Bake in the oven for 25 to 30 minutes, or until golden and cooked through.
Prep:
30 min, plus chilling
Cook: 40 min
Cook: 40 min
Ingredients
400g short crust pastry3 large cooking apples
juice of 1 orange
85g demerara sugar
170g Blueberries
1 egg, beaten
caster sugar, for dusting
For the Bavarian cream:
400ml double cream400ml natural yogurt
4 tbsp muscovado sugar
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