Ingredients

• 1 1/2 cups plain flour
• 1/2 cup icing sugar mixture
• 125g butter, chilled, chopped
• 2 egg yolks
• 6 granny smith apples, peeled, cored, thinly sliced
• 1/3 cup caster sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 200g packet frozen blueberries
• 1 egg, lightly beaten
• 1 tablespoon demerara sugar
• Double cream, to serve

Method

• Step 1 Process flour, icing sugar and butter until mixture resembles fine breadcrumbs. Add egg yolks. Process until dough just comes together, adding 1 to 2 teaspoons chilled water, if needed. Transfer to a lightly floured surface. Knead gently until just smooth. Cover with plastic wrap. Chill for 30 minutes.
• Step 2 Meanwhile, combine apple, sugar, 2 tablespoons cold water, cinnamon and cloves in a saucepan over medium heat. Cook, covered, stirring occasionally, for 10 minutes or until apple is tender. Remove from heat. Set aside to cool.
• Step 3 Preheat oven to 200C/180C fan-forced. Grease a 2.5cm-deep, 11cm x 34cm loose-based, fluted tart pan. Reserve 1/3 of the pastry. Roll remaining pastry between 2 sheets of baking paper until 3mm thick. Line base and sides of prepared pan with pastry. Trim edges. Chill for 15 minutes.
• Step 4 Line pastry with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove paper and weights or rice. Bake for a further 6 to 8 minutes or until golden. Set aside to cool slightly.
• Step 5 Drain apple mixture. Add blueberries. Toss to combine. Spoon into pastry case.

• Step 6 Roll reserved pastry between 2 sheets of baking paper until 3mm thick. Cut into 2cm x 15cm-long strips. Lightly brush edge of pie with a little egg. Arrange strips over apple mixture to form a lattice pattern. Brush with egg. Sprinkle evenly with demerara sugar. Bake for 20 minutes or until golden. Stand in pan for 20 minutes. Serve with cream.