Easy blueberry and apple pie

Doug Sherring

I made this for a group of friends a few years ago when we were on holiday in Wanaka and my friend Sam liked it so much we had it three nights in a row. It’s even better for breakfast the next morning. This easy food processor pastry was a signature dessert of my Grandma’s right up until her 90s.

Ingredients

2 cups	Self raising flour
½ cup	Coconut sugar, or raw sugar
100 g	Butter
2	Eggs
1 small	Lemon, zested
1 ½ cups	Frozen berries
385 g	Canned apples, or 1 x 130g jar apple sauce (Main)

Directions

1. Line and grease a 25cm spring-form pan.
2. Put flour, sugar and butter in a food processor and blend until mixture resembles fine breadcrumbs. Add the eggs and half the lemon zest and continue processing to form a soft dough.
3. Press dough into base of pan and up sides about 3-4cm. Optional: press two thirds of dough into pan at this step, then crumble remaining third of dough over fruit in chunks before cooking.
4. If using tinned apples, drain them before spreading over lined pan. If using apple sauce, add jar of apple sauce to pan. Pour over blueberries and remaining lemon zest.
5. Bake at 180C for 35-40 minutes until golden. Allow to cool slightly in pan before serving warm with cream, icecream or natural yoghurt. It's a crumbly pie, so it makes a great dessert.

Check out more of Delaney's pie recipes

• Silverbeet and haloumi open pie