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Apple, berry and rosewater pies
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Prep Time:
65 minutes
Cook Time:
40 minutes
Total Time:
105 minutes
Indulge in a comforting blend of apple and berry pie to delight the whole family.
Ingredients:
  • Icing sugar, to dust
  • 3 Granny Smith apples
  • 107.50 gm caster sugar, plus extra to sprinkle
  • 300g frozen mixed berries
  • 10.00 gm cornflour
  • 20.00 ml rosewater (see note)
  • 41.20 gm milk
  • Vanilla ice cream, to serve
  • 415.00 ml plain flour
  • 70.95 gm caster sugar
  • 150g unsalted butter, chopped, chilled
  • 1 egg yolk
Instructions:
  • Peel and core apples, then chop into 1cm cubes. Combine sugar and a cup of water in a saucepan, cover, and simmer on low heat for 5 minutes until apples begin to soften. Add berries and cook uncovered for 2-3 minutes until they release juices. Mix cornflour with rosewater and cold water until smooth, then add to the berries. Cook and stir for another minute until thickened. Allow to cool completely.
  • For the pastry, combine flour and sugar in a food processor. Add butter and a pinch of salt, then pulse until fine crumbs form. Add the egg yolk and 2 tablespoons chilled water and pulse until the dough comes together.
  • Transfer the mixture onto a work surface and mold it into a perfectly smooth ball. Wrap it in plastic and let it chill in the fridge for 30 minutes.
  • Preheat the oven to 190°C. Grease 6 holes of a Texas (185ml) muffin pan. Roll out the pastry on a lightly-floured surface to 2-3mm thick. Cut 6 rounds with a 12cm pastry cutter and line the muffin holes with them. Divide the berry mixture among the holes. Shape the remaining pastry into a ball and roll it out to 2-3mm thick.
  • Cut out 6 rounds with a 9cm pastry cutter. Brush the pastry edges with water and sandwich with smaller rounds, sealing the edges. Brush the tops with milk, sprinkle with caster sugar, and bake until golden, about 30 minutes. Allow to cool in the pan for 10 minutes, then dust with icing sugar. Serve with vanilla ice cream.

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