125g plain flour
- 55g icing sugar
- 55g margarine (I use Nuttelex)
- 4 granny smith apples
- 400g frozen blueberries
- 1/4 cup brown sugar
- Vanilla extract
- 3 tbsp cornflour
- Juice of one lemon
- 1 sheet puff pastry
Heat oven for 180 degrees. Oil a 20cm deep dish pie tray.
In a food processor mix the pastry ingredients until it forms a dough. You may need to add a touch of soy milk to bind it fully. Wrap the dough in cling wrap and put it in the fridge for 30 minutes.
Once the dough has chilled, roll it out on a floured bench or a silicone dough mat. I found it really hard to roll so you may need to work quickly or add a bit of moisture to prevent it crumbling too much. Once the dough is round and large enough to place in the pie dish flip the dough on the top of the pie dish then push the sides down to create the pie base and walls.
Blind bake for 20 minutes or until golden brown.
Whilst the dough is resting, prepare your filling. if you have a mandolin/spiralator use that to thinly slice your apples, if not then slice by hand in rounds. Juice the lemon over the apples and toss to prevent browning then add the blueberries, vanilla, brown sugar and cornflour and toss again until there are no cornflour lumps. Place in the blind baked pie crust and then slice one sheet of Pampas puff pastry into 2 cm strips. Arrange the strips in a lattice (or however you wish) then place in the oven again for 25-30 minutes or until puff pastry is golden.
Serve with Zebra Dream ice-cream of choice.