Pies are good use of seasonal fruit

Pie is delicious any time of year, but especially when seasonal fruits are included in the recipe.
According to Peggy Brusseau, author of “The Contented Vegan” (Head of Zeus), fresh blueberries help to make a memorable pie, especially when paired with apple, which brings sweetness and a contrast in texture.
Home chefs can use Brusseau’s recipe for “Blueberry Apple Pie” to create their own delicious dessert.
This recipe is designed for those who adhere to a vegan diet, but bakers can substitute a traditional pie crust if desired.

BLUEBERRY AND APPLE PIE
1 quantity Vegan Shortcrust Pastry (see below)
2 medium apples
2¼ pounds fresh blueberries
¼ cup granulated sugar
2 Tbsp. all-purpose flour
(alternative: Use 1 Tbsp. oat bran instead of flour)
Preheat oven to 350 F. Line an 11¼ inch pie dish with half of the pastry, and prepare the top crust.
Peel, core and slice the apples. Spread apple slices over the bottom of the pastry base. Tip the blueberries into the pie dish, and spread evenly to cover the apples.
Mix together sugar and flour in a small bowl, and sprinkle mixture evenly over the berries.
Position prepared top crust over the pie, seal together the edges of the pastry and pierce the top crust with a fork or knife.
Bake for 25 to 30 minutes until the pastry is golden and crisp.
Cool and serve.
Makes 1 large pie

VEGAN SHORTCRUST PASTRY
Makes top and bottom pie crust
1 cup all-purpose flour, plus extra for dusting
2¾ ounces coconut oil
1/3 cup fine cornmeal
Measure flour into a large bowl. Add coconut oil and ‘cut’ it into the flour, using a fork or table knife, to create an even texture throughout. Add cornmeal, working it in the same way to create an even texture.
Add ½ cup ice cold water, and quickly work it into the dough with fingertips. Shape dough into a ball, cover the bowl and chill in the refrigerator for at least 1 hour, and up to 24 hours.
Remove pastry from the refrigerator 20 to 30 minutes before use, and bring to room temperature. Lightly flour your work surface and a rolling pin. Keep a little extra flour to one side, to use as needed.
Divide dough into two equal pieces, and knead one portion on the work surface to ensure an even consistency. Roll out the pastry into a round or rectangle, as required, to a thickness of ¼ inch.
Lift pastry into the pie dish and press into place, trimming off any excess. Roll remaining pastry in the same way, to make the top crust, or to line a second pie dish.