1 400 gram pac sweet short
1/2 c Brown sugar
4 tb Cornflour
1 ts Grated lemon rind
1 ts Mixed spice
3 c Fresh or frozen blueberries*
1 410 gram can 100% apple
1 Sheet sweet short lattice
*If using frozen blueberries, thaw before using and drain thoroughly.
Roll out pastry and use to line the base and sides of a 20cm round pie
Mix brown sugar, cornflour, lemon rind, spice, blueberries and apple
together. Fill pastry base with blueberry mixture.
Defrost lattice topping for 5 minutes.
Working from the middle, gently separate lattice topping.
Ease lattice topping over filling, trimming to neaten edge.
Sprinkle surface with raw sugar.
Bake at 200 C for 10 minutes. Reduce oven temperature to 180 C and
bake a further 40 minutes or until pastry is golden and cooked.
Serve warm or cold.