It was time for us to move home, yet again, and I was in a desperate need to clean out all the goodies in my deep fridge–there’s usually enough in there to feed a guest list of about 10 people, arriving unannounced. I had just enough short crust pastry dough to make a pie and about an hour in hand before my guests for dinner arrived. On this particular day, my brain was ticking sweet rather than savoury.
One peek into the fruit basket and I saw 2 granny’s apples, 2 pears and small container of blueberries. A sweet-sour pie it would be!
Blueberry, Apple and Pear Pie
Time taken: 1 hour
Cooking time: 40 minutes
Preparation time: 20 minutes
Skill level: Basic
Equipment Needed: Oven, Skillet and 8-inch large Baking dish
- 2 apples, chopped into thin squares
- 2 pears, chopped into thin squares
- 100 grams of blackberries
- 500 grams of short crust pastry
- 1 tablespoon of cinnamon powder
- 5 tablespoons of sugar-free substitute (or sugar)
- 4 tablespoons of rum (or any alcohol you would like to flavour your pie with) (optional)
- 2 tablespoons of butter
- 1 egg of 2 tablespoons of milk for the glaze
1.In a skillet, add a dollop of butter. When it melts add the chopped apples and pears and let it cook for 20 minutes.
2. Meanwhile, pre-heat the oven to 200 degree centrigrade.
3. Divide the short crust pastry into two halves and roll one half out into a 10 inch circle.
4. Butter your pie dish and carefully line it with the pastry. Cut away the extra pastry that flows over the pastry dish.
5. Now you need to blind bake the pastry. If you don’t have baking beads, make small marks in the pastry to prevent it from rising. Bake for 20 minutes in a pre-heated oven at 180 degrees.
6. While the pastry is baking, go back to the filling. The apple should be soft by now. If it is add the blueberries and let it cook for 5 minutes. Add the rum and the sugar-free and let it cook for another 10 minutes. Finally add the cinnamon powder, mix well and remove from heat.
7. Roll the second half of the pastry dough into a 9-inch circle. Use a cookie cutter and cut a design into the pasty top. This is purely optional. You could use any design you like to cover the filling. At times I’ve made 20 flowers using a cookie cutter and covered the entire top with these flowers only.
8. By this time your pastry would be baked, it should be light golden in colour. Add the filling. And cover it with the pastry you’ve just rolled out.
9. If you’re left with extra pastry you could create a design. I was left with less than 20 grams of pastry and created leaves that i placed around the central flower.
10. Break an egg and mix it up. Use a pastry brush and cover the pie with the egg mix. This helps give your pastry a golden glow. If you don’t eat eggs you can use milk too. Bake your pie for 25 minutes at 180 degree centrigrade. When its done the pastry should be flaky and have a lovely golden hue.
Enjoy it hot on its own or with a blob of ice cream!
Serve it with
Grilled mutton chops with brown gravvy
and a starter of Arugula, Feta, Fig and Almond Salad