Cinnamon Apple & Blueberry Pies
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Cinnamon Apple & Blueberry Pies

with Cinnamon Sugar

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 sachet(s)

Ground Cinnamon

75 grams

Caster Sugar

125 grams


2 unit(s)


Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)3594 kJ
Energy (kcal)859 kcal
Fat39 g
of which saturates20.9 g
Carbohydrate117.1 g
of which sugars60.6 g
Protein9.5 g
Salt1.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Small sauce pan
Small Bowl
Baking Tray
Large Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature. 

b) In a small bowl, combine the cinnamon and sugar, then mix to combine. Reserve 2 tsp to the side for later.

c) Peel your apples, then quarter, core and roughly chop.

d) In a small saucepan, combine the apples, blueberries, the cinnamon sugar and the water (see pantry for amount). Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Set aside to cool, 10 mins.


a) Unroll the puff pastry, keeping the baking paper underneath. Slice once horizontally, then once vertically into 4 equal rectangles. Transfer the pastry with the baking paper to a baking tray.

b) Place a sieve over a large bowl and strain the cooled blueberry mixture through the sieve, catching the blueberry sauce in the bowl for later.

c) On each pastry rectangle, place the blueberry and apple mixture vertically in a long strip, just off-centre, leaving a 1cm gap at the top and bottom. Brush a little water along the sides of each rectangle.


a) To make your pies, fold the other side of the pastry lengthways over the filling. Press down lightly with a fork over the open sides to secure. 

b) Brush the top of each pie with a little water and sprinkle over the reserved cinnamon sugar. Make a few small slits across the top of the pastry to allow the steam to escape.

c) Bake on the middle shelf of the oven until puffed and golden, 12-15 mins. TIP: Rotate the baking tray halfway through baking to give your pies an even, golden colour.

d) To serve, drizzle over the blueberry sauce.


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