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- 125g unsalted butter
- 100g (1/2 cup) caster sugar
- 1 egg
- 1 tsp vanilla essence
- 150g (1 cup) self-raising flour
- 100g (2/3 cup) plain flour
- 2 tbs demerara sugar
- Pouring cream or vanilla custard, to serve
- 4 large Granny Smith apples, peeled, cored, cut into thin wedges
- 1 tsp finely grated lemon rind
- 70g (1/3 cup) caster sugar
- 60ml (1/4 cup) water
- 300g pkt frozen blueberries, thawed
Directions to make the Apple and blueberry shortcake pie
To make the filling, place the apple, lemon rind, sugar and water in a saucepan over low heat. Cover and simmer for 10 minutes or until apple is soft. Add the blueberries and simmer for 1 minute. Set aside to cool.
Meanwhile, use electric beaters to beat the butter and caster sugar in a bowl until pale and creamy. Beat in the egg and vanilla. Sift the combined flour over the butter mixture and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap one-third of the dough in plastic wrap. Wrap remaining dough in plastic wrap. Place both dough portions in the fridge for 30 minutes to rest.
Preheat oven to 180ºC. Roll out the larger dough portion on a lightly floured surface into a 24cm disc. Line a round 20cm springform pan with the pastry disc, to cover the base and about 2cm up the side. Strain the filling to remove any excess moisture and transfer to the prepared pan. Roll out the remaining dough portion and cut into 2cm-wide strips. Arrange the strips in a lattice pattern over the filling and press to seal. Sprinkle with the demerara sugar.
Bake for 30 minutes. Set aside in the pan for 10 minutes to cool. Serve warm with cream or custard.