Apples (we picked some from Mama and Papa's garden which were sweeter, and also used some Bramley's one's too. Use your judgement from your pie dish on how many to peel. More is better!)
Blueberries (for our pie dish we used a whole tray)
Butter (Just enough to melt the apples in)
Flour (we used 1/2 cup)
Cinnamon (or Nutmeg)
Shortcrust Pastry (YES, we were lazy and used ready brought. But it's good to make your own..!)
Firstly preheat your oven - We started this off at 180degrees which is always the safest bet. Next we peeled all those apples, chopped them into chunks and popped them into a jug. You can also add in some pear which really adds to the flavour too. Next you need to melt some butter in a pan, and once melted add a 1/4 of your apples (this is where we went wrong. We added the whole lot!). Leave to cook till softened and then add in a 1/4 of your flour and a teaspoon of cinnamon. Repeat this for the remaining of the apples. You may find it works only doing it in 3 lots - it completely depends on how big your dish is etc. Once these are all cooked, add in your blueberries, stir, and watch it create a beautiful pink colour.
For the top we decided to do a lattice weave (without the weave - we gave up by this point!) and cut out thin strips from the leftover pastry. Make sure to position them as evenly as possible and tuck any excess into the pie mixture to finish off the edges. With a brush or even a teaspoon, brush some milk onto the pastry and sprinkle a small dose of sugar then pop it back into the oven for 30/40 minutes.
Post in collaboration with Kaleidoscope