Blueberry and apple slab pies

Step 1

To make filling, place apples, lemon juice, caster sugar, vanilla and spices in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Add apple mixture and cook, tossing occasionally, for 5 minutes or until apples start to soften. Add butter, then set aside to cool for 15 minutes. Add blueberries, sprinkle over flour, then toss to combine.

Step 2

Meanwhile, preheat oven to 200C. Brush 2 pastry sheets generously with extra melted butter. Top each with a second pastry sheet. Cut each stack in half. Place 2 rectangle stacks, 6cm apart, on an oven tray lined with baking paper. Divide apple mixture between rectangles, leaving a 2cm border. Lightly brush border with egg wash, then top with remaining rectangle stacks, stretching slightly so they fit over filling and meet the edges of the bottom layers. Using the back of a fork, press edges together to seal and crimp. Brush tops with egg wash and sprinkle with demerara sugar. Freeze for 15 minutes or until pastry is firm.

Step 3

Cut 7 x 5cm slits, at 3cm intervals, across tops of pies, cutting all the way through to filling. Bake for 45 minutes or until pastry is puffed and golden.

Step 4

Cut pies into triangles to serve.