Miss America's blueberry and apple pie

Filling

400 g	Apples, cored, peeled and diced (Main)
500 g	Blueberries (Main)
100 g	Candied orange, diced
225 g	Hazelnuts, roasted and skinned

Pastry

120 g	Icing sugar
225 g	Flour
185 g	Butter, softened

Directions

1. The day before, combine the blueberries, apple, orange and hazelnuts in a mixing bowl. Cover and set aside.
2. To make the pie, grease and flour a Texas muffin tin with a disc of non-stick paper on the bottom.
3. In a mixing bowl, sift the icing sugar and flour together.
4. Rub the butter into the mixture to form a dough.
5. Roll the pastry out to 3mm and cut a disc to come up the sides and just above the tin.
6. Spoon the blueberry filling inside the pastry.
7. Wet the top of the pastry with water and connect a disc of pastry to make a lid.
8. Cut a hole in the centre with scissors and refrigerate for hour.
9. Pre-heat oven to 165C and bake the pie for 20 to 25 minutes.
10. Cool slightly and turn out.