Cooking with Paula McIntyre

200g plain flour
100g cold butter
35g icing sugar
1 egg

Rub the flour and butter together until the mixture resembles fine breadcrumbs.
Add the sugar and mix well.
Make a well in the centre and add the Mix to a dough Wrap in cling and chill for 20 minutes.

Apple and blueberry filling
3 medium cooking apples
3 red eating apples
250g frozen blueberries
25g butter
75g castor sugar
Pinch allspice
½ teaspoon cinnamon

Peel, core and chop the apples into 2cm pieces. Heat the butter and sugar in a skillet or pan that can go into the oven. Add the apples and cook for 5 minutes to soften. Add the blueberries and spices. Cool.

1 egg yolk

Roll out the pastry to in a circle to fit over the apple mixture. Place on top and tuck in. Trim the edges.
Roll the trim and cut into leaf shapes. Brush the top with egg yolk then add the leaves. Brush with egg yolk. Bake in a 180oc oven for about 30 minutes or until golden, crisp and bubbling.

Custard
2 egg yolks
25g castor sugar
1 tablespoon cornflour
100ml whole milk
200ml whipping cream
1 teaspoon vanilla extract or paste

Place the milk and cream in a pan and scald.
Whisk the yolks, sugar and cornflour together.
Pour over the hot milk mixture and whisk.
Pour back into the pan with the vanilla and whisk constantly until thick. Serve immediately with the skillet apple and blueberry pie.