Makes 10
Filling
500g blueberries
400g solid-pack apples, diced
100g candied orange, diced
225g hazelnuts, roasted and skinned
Pastry
120g icing sugar
225g plain flour
185g butter, softened
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.
Miss America's blueberry and apple pie
Miss America's Blueberry and apple pie. Photo / Ian Jones
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