Blueberry pie with apple roses

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the apple roses, wash and halve the apple. Remove the core with a ball cutter. Place with the cut surface facing down. Cut the fruit halves into slices about 2 mm thin. Put into a bowl with lemon juice and about 5 tbsp. water.

2. 2

   Drain the blueberries in a sieve, collecting the juice. Fill up with water at 1⁄2 l liquid. Heat up with 100 g sugar (do not boil!). Steam apple slices in it in portions for about 15 seconds until they are just soft and pliable.

3. 3

   Lift out with a skimmer, drain in a sieve.

4. 4

   Line a baking tray with baking paper. Place approx. 1⁄4 apple slices next to each other and overlap to form a row. Let them cool down. Roll up each row of apples from one side to a rose.

5. 5

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box form (25 cm long; approx. 1 1⁄2 l capacity) and sprinkle with breadcrumbs. For the dough, whip 125 g butter, 125 g sugar, vanilla pulp, 1 pinch of salt and lemon zest until creamy.

6. 6

   Stir in the eggs one by one. Mix 200 g flour and baking powder. Stir into the butter-sugar cream with milk. Fold in the berries.

7. 7

   Smooth the dough in the form. Dip apple roses with the underside in flour and press them carefully into the dough, for example to 1⁄3. Bake in a hot oven for approx. 45 minutes (stick test). Remove from the oven.

8. 8

   Leave to cool for about 30 minutes. Carefully turn out of the mould.

Nutrition Facts

KCAL
200 kcal

CARBS
26 g

FATS
9 g

PROTEINS
3 g