Apple and blueberry pie recipe
 450g/1lb ready-made shortcrust pastry100g/3½oz caster sugar, plus extra for sprinkling½ lemon, zest and juice 550g/1lb 3½oz Bramley apples 25g/1oz butter, plus extra for greasing the moulds½ tsp ground cinnamon (optional)150g/5¼oz blueberries1 medium free-range egg, lightly beatenclotted cream, to serve 450g/1lb ready-made shortcrust pastry 100g/3½oz caster sugar, plus extra for sprinkling ½ lemon, zest and juice 550g/1lb 3½oz Bramley apples 25g/1oz butter, plus extra for greasing the moulds ½ tsp ground cinnamon (optional) 150g/5¼oz blueberries 1 medium free-range egg, lightly beaten clotted cream, to serve Method Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie).Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill.Place the sugar, lemon juice and lemon zest into a bowl.Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together.Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture.Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar.Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie). Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie). Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill. Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill. Place the sugar, lemon juice and lemon zest into a bowl. Place the sugar, lemon juice and lemon zest into a bowl. Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together. Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar. Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream