Apple and Blueberry Pie- By Executive Chef Charlo Pulis

Serves 2


  • 1 egg, beaten
  • Vanilla ice-cream
  • For the pastry (makes 300g):
  • 200g plain flour
  • ¼ tsp salt
  • 2 tbsp icing sugar
  • 100g unsalted butter, cubed
  • 1 egg, beaten
  • 1tsp lemon juice
  • 2tbsp iced water
  • For the filling:
  • 180g apples
  • 30g castor sugar
  • ¼ of a lemon zest and juice
  • 50g blueberries
  • 10g butter


  • Start with the pastry – mix the flour, salt and icing sugar together. Add half the cubed butter to the flour and rub it in.
  • Add the rest of the butter and mix until the pastry is crumbly. In a separate bowl, mix the egg with the lemon juice and water, and add gradually to the dry ingredients until it forms a dough.
  • You may not need all the liquid. Shape the pastry into a ball, wrap in cling film and refrigerate for at least 30 minutes.
  • For the filling, start by peeling, quartering and slicing the apples. Place in a bowl with the sugar, lemon juice and zest, and set aside.
  • Heat a pan, add the butter and once it melts add the apple mix and leave to cook for three to four minutes.
  • Then add the blueberries, allow to cook for a few minutes until they release colour into the mixture and set aside to cool.
  • To assemble, line the baking moulds with the pastry, fill them with the apple mix, cover with pastry again, glaze with the beaten egg and cook in the oven at around 200C.
  • After 10 minutes, check the pastry to see if it cooked through. Remove from the oven and leave them to rest.
  • You may serve with vanilla ice-cream.