:D

Ingredients:

• 8 Granny Smith Apples
• 2 1/2 cups Blueberries (frozen or fresh)
• 1 tablespoon Brown Sugar
• 3 cups flour
• 1 1/2 teaspoons Salt
• 3 tablespoons Caster Sugar
• 250g Butter
• 1 Egg
• 1 teaspoon White Vinegar
• 5 tablespoons Water
• 1 Egg Yolk>

Method:

1. Peel and cut apples into cube like pieces.
2. Add 2 cm of water to a pot and add apple.
3. Stew on stove over medium heat with lid on until the cubes start to lose their shape, keeping in mind they will be cooked even further later.
4. Drain water from pot and add brown sugar, stir until dissolved and let sit.
5. In a mixing bowl, combine flour, salt and sugar.
6. Cut butter into cubes and rub into the flour mixture with fingertips until it resembles breadcrumbs.
7. In a bowl combine egg, vinegar and 5 tablespoons of water. Whisk together.
8. Gradually add egg mixture to flour mixture, stirring with a fork, only add enough until dough forms a ball.
9. Wrap dough in glad wrap and store in refrigerator for 10 minutes.
10. Roll out dough and place into tart/pie tin, poking the bottom with a fork to allow air underneath.
11. Blind bake the pie but putting a layer of baking paper on top, weighing it down and place it into a 160 degree oven for 8 minutes. Remove baking paper and cook for a further 8 minutes.
12. Add layer of apple to bottom of pastry, packing well, then place blueberries on top.
13. Roll out remaining pastry and cut strips, placing each one on top in alternate directions allowing the pie to breathe.
14. Combine the egg yolk and 3 tablespoons water and brush the top of the pie.
15. Place pie into a 160 degree oven for 30 minutes or until top is brown.
16. Congratulations, you have made a delicious pie.