Apple and Bluberry Pie...

During a visit to the picturesque Taunus mountain region of Germany to see family recently, we happened upon their bountiful apple tree and found ourselves in harmony on a blissfully rainy afternoon... making pie!

A P P L E  &  B L U E B E R R Y  F I L L I N G...
8 medium sized apples
300g blueberries (fresh or frozen)
3-5 tablespoons of caster sugar
2 tablespoons of cornflour
1 cup of cold water

Peel, core and slice the apples and place half of them in a deep saucepan with half of the blueberries, setting aside the rest of the fruit for later. Add sugar in tablespoons to taste. Depending on how seasonal the fruit is depends on how sweet the end result will be, so it's best to add 3 tablespoons first with the idea that you can add more as you taste it along the away.

Stir the cornflour into the cold water until it has dissolved and add to the saucepan. Stir everything together and simmer on a medium heat for about 20 minutes. Be sure to stir the mixture throughout the cooking process to ensure it doesn't stick to the bottom of the saucepan.

Once the mixture looks similar to chunky jam (you can add more sugar here if you wish), add the rest of the fruit and continue cooking for another 10 minutes, or until the apples are turning soft.

P A S T R Y...
200g soft butter
100g caster sugar
1 egg
50g cornflour
200g flour

Cream the butter and sugar together using an electric mixer, then beat in the egg. Add the flours and fold the mixture into a ball using either your hands or a paddle attachment.

No need to roll out your dough, I just save a small piece to decorate the top of the pie with and then press the rest of the mixture evenly into the pie dish (I have found a ceramic dish is best and prevents the pastry from sticking).

Prick the pastry all over with a fork and bake it in the oven for about 20 minutes on 180oC. When it is a golden brown colour yet soft to the touch it is ready for the filling.

Let the pastry cool for 10 minutes before adding the pie filling and decorate the top with the left over pastry any way you choose!

Bake again in the same oven (180oC) for about 20 minutes, or just until the pastry on top has cooked.

Serve warm out of the oven, or even cold for breakfast the next day as we did :)