Miss America's blueberry and apple pie

Miss America's Blueberry and apple pie. Photo / Ian Jones

Makes 10

Filling
500g blueberries
400g solid-pack apples, diced
100g candied orange, diced
225g hazelnuts, roasted and skinned

Pastry
120g icing sugar
225g plain flour
185g butter, softened

1 The day before, combine the blueberries, apple, orange and hazelnuts in a mixing bowl. Cover and set aside.

2 To make the pie, grease and flour a Texas muffin tin with a disc of non-stick paper on the bottom.

3 In a mixing bowl, sift the icing sugar and flour together.

4 Rub the butter into the mixture to form a dough.

5 Roll the pastry out to 3mm and cut a disc to come up the sides and just above the tin.

6 Spoon the blueberry filling inside the pastry.

7 Wet the top of the pastry with water and connect a disc of pastry to make a lid.

8 Cut a hole in the centre with scissors and refrigerate for hour.

9 Pre-heat oven to 165C and bake the pie for 20 to 25 minutes.

10 Cool slightly and turn out.