Apple & Blueberry Pie

To Make Pastry:

• 2¼ cups (335g) White Wings Plain Flour
• 1 tbsp CSR Caster Sugar
• ½ tsp Salt
• 200g cold unsalted butter, cubed
• ⅓ cup (80ml) iced water
• 1 (59g) egg, well beaten

To Make Filling:

• 1.25kg apples, peeled, cored, sliced 2mm thick
• 2½ cups (300g) fresh blueberries
• ⅔ cup (150g) CSR Raw Sugar
• 2 tsp CSR Raw Sugar, for sprinkling
• 1 tbsp White Wings Cornflour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

1. To make pastry, whisk together flour, sugar and salt in a large bowl. Rub in butter until it resembles coarse crumbs. Refrigerate for 10 minutes. Once chilled, drizzle iced water into a bowl while mixing with a fork until it holds together, then form dough into ball with hand. Divide dough in half, flatten each half into a disk and wrap well with plastic wrap. Refrigerate until firm, about 2 hours.
2. Preheat oven to 220ºC/ 200ºC fan forced. Place on baking tray in the centre of the oven. On a lightly floured surface, roll one half of the pastry out into a round 5mm thick. Line a 23cm (19cm base) x 3cm deep pie dish with the pastry, letting it hang over the edges. Refrigerate while you roll out the top crust. On a lightly floured surface, roll the other half of pastry out into a round, 5mm thick.
3. To make filling, place sliced apples and blueberries into a large bowl. In a small, combine sugar, flour, cornflour and spices. Add the sugar mixture to the fruit and fold to combine. Place in pastry lined dish and gently fill in the crevices. Pie will be domed.
4. Lightly brush the edges of the bottom pie crust with some of the beaten egg and drape remaining pastry over. Seal edges with your thumb or a fork and trim overhanging pastry.
5. Brush the top of the pie lightly with remaining beaten egg and then sprinkle with extra sugar. Make 5 or 6 incisions in the pastry with a sharp knife. Place on heated baking tray and bake for 25 minutes. Reduce oven temperature to 200ºC/180ºC fan-forced and bake for a further 45 minutes.
6. Transfer pie to a wire rack to cool for at least 3 hours. Serve with custard.