Blueberry pie with apple roses

Shirley Vincent
3 3
75 mins
75 mins


Servings: 15
  • 1 big apple (e.g. Pink Lady)
  • 7-10 Tbsp Juice and grated peel of 1/2 organic lemon
  • 1 glass (370 ml) Blueberries
  • 100 g + 125 g sugar
  • 7-10 Tbsp slightly + 125 g soft butter
  • 7-10 Tbsp Breadcrumbs
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 7-10 Tbsp Salt
  • 3 Eggs (M)
  • 200 g + approx. 1 tablespoon flour
  • 2 coated Tsp Baking Powder
  • baking paper


  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

200 kcal
26 g
9 g
3 g