Recipe and Image courtesy of Better Homes and Gardens Magazine

The perfect winter dessert – just like Grandma used to bake! Serve fresh from the oven with a rapidly-melting scoop of vanilla bean ice cream on the side.

Apple and Blueberry Pies

Preparation time: 15 min
Cooking time: 20 mins
Makes 6

Cooking oil spray, for greasing
2 sheets frozen shortcrust pastry, partially thawed
1 egg, beaten
¾ cup canned sliced apples, drained, chopped
1 tbsp plain flour
½ tsp ground cinnamon
2 tsp golden caster sugar
⅓ cup blueberries
Extra 1 tsp golden caster sugar
Vanilla bean ice-cream, to serve

1. Preheat oven to 190 degrees Celsius. Grease the holes of a 6-hole muffin tin.
2. Cut six 10cm circles from 1 ½ sheets of the pastry. Cut a 25 x 6.5 cm strip from remaining pastry and cut into 36 equal strips, each about 7 x 65mm.
3. Line muffin holes with pastry circles, pushing bases in well. Brush top edges with egg.
4. Combine apple, flour, cinnamon and sugar in a bowl and spoon into pastry cases. Top with blueberries.
5. Take 6 pastry strips and form a lattice to top 1 pie, weaving strips up and over. Press ends down onto edge of pie. Repeat with remaining pastry.
6. Brush lattice tops with egg and sprinkle over extra sugar. Bake for 18-20 minutes or until golden, then cool in tin for 2 minutes before turning out. Serve pies warm with vanilla-bean ice-cream.

Clockwise from top left: Royal Doulton 40cm Round Platter, S&P ‘Soho’ 6-Piece Knife Block, S&P Soho Chopping Board, Donna Hay Large Mixing Bowl