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Ever since the iconic 1999 film 'American Pie' we've treated this recipe as the ultimate sweet symbol of the United States. Fused with another American classic... the blueberry pie we're sure you're going to fall in love with this!
For the pastry
for the filling
rub the cubed butter into the flour until the mixture resembles breadcrumbs.
stir through the sugar and beaten egg.
knead gently and briefly just until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked.
wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
roll the relaxed dough on a lightly floured surface to the thickness of 1cm.
lay over a loose-bottomed tart case and gently press into the edges, trim off any excessive pastry then chill again for 15 minutes as you preheat an oven to 190°C.
peel and cut the apples into thick slices, chucking them into a bowl.
throw the sugar, cinnamon and blueberries in with the apple and toss together with a good splash of the apple juice.
tip the apple mixture into the chilled tart shell.
brush the top of the sides of the tart shell
roll another circle of dough that is slightly bigger than the tart case and drape it over the apples. Make a lattice if you prefer.
trim the lid to fit the tart, then pinch the lid into the brushed sides of the tart shell with fingers or a fork.
poke a few slits into the middle of the lid to allow steam to escape the pie if you're not using a lattice.
brush the egg white over the pie lid then sprinkle with caster sugar.
place the pie in the oven for 50 minutes.
allow to cool slightly, remove from the tin and then serve wedges of pie with vanilla ice cream.