| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jude1 |
6 |
servings |
INGREDIENTS
| 1 |
|
400 gram pac sweet short pastry |
| 1/2 |
c |
Brown sugar |
| 4 |
tb |
Cornflour |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Mixed spice |
| 3 |
c |
Fresh or frozen blueberries* |
| 1 |
|
410 gram can 100% apple |
| 1 |
|
Sheet sweet short lattice pastry |
INSTRUCTIONS
*If using frozen blueberries, thaw before using and drain thoroughly.
Roll out pastry and use to line the base and sides of a 20cm round pie
dish.
Mix brown sugar, cornflour, lemon rind, spice, blueberries and apple
together. Fill pastry base with blueberry mixture.
Defrost lattice topping for 5 minutes.
Working from the middle, gently separate lattice topping.
Ease lattice topping over filling, trimming to neaten edge.
Sprinkle surface with raw sugar.
Bake at 200 C for 10 minutes. Reduce oven temperature to 180 C and
bake a further 40 minutes or until pastry is golden and cooked.
Serve warm or cold.
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