[ Recipe adapted from Daisy and the Fox ]
I fell in love with this pie the moment I laid eyes on it over on Daisy and the Fox. It combines all of my favourite things, and the photos are so deliciously stunning that I couldn’t resist.
The whole process was going swimmingly, until it came time to put the whole thing together. I blame it on my pastry-eating addiction. I swear I didn’t eat that much but it was quite a stretch to fit the base, and I all but ran out for the lovely thick lattice on top. I also blame the glass or two of wine I may have had while cooking.
Regardless of my terrible pastry, the rest of the pie turned out fairly okay. My version wasn’t nearly as pretty or well-made, but it was totally edible! Hooray!
2 2/3 cups plain flour, plus 1 tablespoon extra
1/2 cup pure icing sugar
200g chilled unsalted butter, chopped
5 Granny Smith apples, peeled, cored, cut into 2.5cm pieces
2 cups of blueberries
Juice of 2 lemons
1/4 cup caster sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 vanilla bean, split, seeds scraped
3/4 cup hazelnuts, toasted, skins removed
1 tablespoon brown sugar
1 egg yolk, lightly beaten with 1 tablespoon milk
4 tablespoons cinnamon sugar
1. To make the pastry, place the flour, icing sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. With the motor running, gradually add 1/4 cup chilled water and whiz until smooth. Form into a disc and enclose in plastic wrap, then chill for 30 minutes.
2. While the dough is chilling, place the apple, lemon juice, caster sugar, cinnamon, ginger, vanilla and 1/2 cup water in a large saucepan over medium heat. Stir well to combine, cook for 5 minutes, then add the blueberries, then cook for a further 8 minutes or until fruit is softened but still firm. Remove the pan from heat and set aside to cool.
3. Preheat the oven to 200°C. Grease a 20cm round springform cake pan.
4. Remove one-quarter of the pastry and reserve in the fridge for the top. Roll out the remaining pastry between two sheets of baking paper until 5mm thick, then use to line the base and sides of the cake pan. Prick the base with a fork, then freeze tart case for 10-15 minutes until firm. Line with baking paper and pastry weights (or if you’re me, rice), then bake for 20 minutes or until pale golden.
5. Meanwhile, whiz the hazelnuts in a food processor until coarse crumbs, then combine with the brown sugar and extra 1 tablespoon flour. Remove weights (rice) and baking paper, then scatter over the hazelnut mixture and spoon in the apple blueberry filling. Roll out the remaining pastry until 5mm thick. Cut into two 20cm strips, then arrange in a lattice pattern over filling. Brush the edges with a little cold water, then press to seal, trimming the excess.
6. Brush pastry with egg wash, sprinkle over cinnamon sugar, then bake for 20-25 minutes until pastry is golden. Cool pie slightly in pan, then remove and serve warm with whipped cream or ice-cream. Yum! x