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Apple and mixed berry pies
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in golden baked apple and berry pies with creamy custard for a cozy winter treat.
Ingredients:
  • 4 sheets frozen shortcrust pastry, just thawed
  • 4 Granny Smith apples, peeled, cored, coarsely chopped
  • 225g mixed berries
  • 1 orange, zested
  • 75g caster sugar
  • 0.63 gm ground cinnamon
  • 10.00 gm cornflour
  • 1 Free Range Egg, lightly beaten
  • Custard or vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 200C. Grease a 6-hole, 3/4 cup (180ml) Texas muffin pan. Cut six discs using a 15cm-diameter pastry cutter from half of the pastry and use them to line the muffin pan holes.
  • Mix together fresh apples, a medley of berries, fragrant orange zest, sweet sugar, warming cinnamon, and cornflour in a bowl, gently toss until well combined.
  • Fill pastry bases with the filling, then brush the edges with egg. Cut six 10cm discs from the remaining pastry and place on top of the filling. Gently press the edges to seal and crimp with a fork. Decorate with excess pastry as desired. Brush the tops with egg, sprinkle with extra sugar, and make 2 small cuts in the top of each pie for steam to escape. Bake for 35 mins or until pastry is crisp and golden, covering with foil if needed.
  • Spoon the warm custard over the freshly baked pies.

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