DEEP-DISH NECTARINE AND BLUEBERRY PIE WITH CINNAMON WHOLE-WHEAT CRUST

Preparation Method :

• Preheat oven to 190°C / 375°F / Gas mark 5.
• The Pastry: Sieve flours into a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Stir in sugar and ground cinnamon.
• Beat egg yolk with water and add to bowl, mixing in to make a dough. Knead lightly until smooth, wrap in clingfilm and chill for about 20-30 minutes.
• Arrange sliced nectarines and blueberries in a small pie dish. Roll out pastry, cut a strip about 1 inch wide to fit around top edge of pie dish, dampen and press in place.
• Lift remaining pastry over fruit, trimming edges with a sharp knife. Press pastry edges together to seal.
• Gather and roll pastry trimmings and cut out leaves with a knife. Dampen and arrange these over pie.
• Cut a hole in pastry top to allow steam to escape. Brush pastry with beaten egg to glaze and dust with sugar.
• Set pie on baking tray and bake for about 30 - 35 minutes or until golden brown. Serve with ice cream.