Try this apple and blueberry pie, then check out our classic apple pie, apple and clotted cream pie, apple turnovers and apple strudel.


  • 750g bramley apples, peeled, cored and thinly sliced
  • 300g blueberries
  • 2 tbsp cornflour
  • 150g soft light brown sugar
  • ½ tsp ground cinnamon
  • grated to make ¼ tsp fresh nutmeg
  • ½ lemon, zested
  • 350g pack Jus-Rol croissant dough
  • 1 egg, beaten
  • 1 tbsp demerara sugar
  • to serve vanilla ice cream


  • STEP 1

    Heat the oven to 190/fan 170C/gas 5. Put the apples, blueberries, cornflour, brown sugar, cinnamon, nutmeg and lemon zest into a pan. Cook over a medium heat for 10 minutes or until the blueberries have released some juices and they are starting to thicken. Tip into a round 25cm baking dish or tin.

  • STEP 2

    Unroll the croissant dough, and cut into rough squares. Cover the surface of the pie with the dough, patchworking so there are no gaps. Brush the surface with beaten egg, then sprinkle with the demerara sugar. Bake for 25-30 minutes or until golden on top and the filling is bubbling at the edge. Serve with vanilla ice cream.


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