Apple and Berry Pies PT80M https://img1.recipesrun.com/201907/2019/1021/bd/e/603264/300x200x50.jpg 4 servings Ingredients: 2 tsp. cornflour 60 g caster sugar 4 egg yolks 1 vanilla bean, split, seeds scraped 100 ml pure (thin) cream 600 ml milk 1/3 cup brown sugar 2 apples, peeled, cored, thinly sliced 2 tsp. lemon juice 250 g frozen mixed berries 1 egg, lightly beaten 140 g chilled unsalted butter, chopped 1/4 cup icing sugar 1 2/3 cups plain flour
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Apple and Berry Pies

By Tracy

4 Person
80 Minutes
0 Calories
Serve these sweet apple and berry pies warm with a good drizzle of homemade custard. Store-bought berries tend to be sweeter and have more moisture than wild berries. So if you use store-bought berries, you’ll want to add a little more lemon juice to the filling to balance the tartness and use more thickener (cornstarch or flour) than if you are working with wild berries.

Ingredients

Custard

  • 2 tsp. cornflour

  • 60 g caster sugar

  • 4 egg yolks

  • 1 vanilla bean, split, seeds scraped

  • 100 ml pure (thin) cream

  • 600 ml milk

Apple and Berry Filling

  • 1/3 cup brown sugar

  • 2 apples, peeled, cored, thinly sliced

  • 2 tsp. lemon juice

  • 250 g frozen mixed berries

  • 1 egg, lightly beaten

  • 140 g chilled unsalted butter, chopped

  • 1/4 cup icing sugar

  • 1 2/3 cups plain flour

Method

  • 01
    Whiz flour, icing sugar, and butter in a food processor until fine crumbs. Add egg yolk and 1/4 cup (60ml) cold water, then whiz until smooth ball forms. Enclose in plastic wrap and chill for 30 minutes.
  • 02
    Preheat the oven to 190°C. Grease and line a baking tray with baking paper.
  • 03
    For the filling, combine berries, lemon juice, apple and sugar in a bowl. Set aside. Divide dough into four and roll out each piece on a lightly floured surface into a 15cm circle.
  • 04
    Transfer to a baking tray and place a handful of filling in the center of each pastry round, leaving a 3cm border. Fold over pastry edge to enclose filling, pressing down lightly with your fingers to seal. Brush pastry with beaten egg and bake for 20-30 minutes until golden.
  • 05
    Meanwhile, for the custard, place milk, cream, vanilla pod and seeds into a pan over medium heat. Whisk egg yolks, sugar, and cornflour together until smooth.
  • 06
    As soon as the milk mixture starts to bubble, pour it into egg yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 3-4 minutes until thickened and smooth.
  • 07
    Serve pies with warm custard.

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    Apple and Berry Pies

    3.5

    ( By Tracy )

    Serve these sweet apple and berry pies warm with a good drizzle of homemade custard. Store-bought berries tend to be sweeter and have more moisture than wild berries. So if you use store-bought berries, you’ll want to add a little more lemon juice to the filling to balance the tartness and use more thickener (cornstarch or flour) than if you are working with wild berries.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 50 Mins
    • Cook Time 30 Mins
    • Total Time 80 Mins
    02 Ingredients
    Custard
    2 tsp. cornflour
    60 g caster sugar
    4 egg yolks
    1 vanilla bean, split, seeds scraped
    100 ml pure (thin) cream
    600 ml milk
    Apple and Berry Filling
    1/3 cup brown sugar
    2 apples, peeled, cored, thinly sliced
    2 tsp. lemon juice
    250 g frozen mixed berries
    1 egg, lightly beaten
    140 g chilled unsalted butter, chopped
    1/4 cup icing sugar
    1 2/3 cups plain flour
    03 Method
    Step 1
    Whiz flour, icing sugar, and butter in a food processor until fine crumbs. Add egg yolk and 1/4 cup (60ml) cold water, then whiz until smooth ball forms. Enclose in plastic wrap and chill for 30 minutes.
    Step 2
    Preheat the oven to 190°C. Grease and line a baking tray with baking paper.
    Step 3
    For the filling, combine berries, lemon juice, apple and sugar in a bowl. Set aside. Divide dough into four and roll out each piece on a lightly floured surface into a 15cm circle.
    Step 4
    Transfer to a baking tray and place a handful of filling in the center of each pastry round, leaving a 3cm border. Fold over pastry edge to enclose filling, pressing down lightly with your fingers to seal. Brush pastry with beaten egg and bake for 20-30 minutes until golden.
    Step 5
    Meanwhile, for the custard, place milk, cream, vanilla pod and seeds into a pan over medium heat. Whisk egg yolks, sugar, and cornflour together until smooth.
    Step 6
    As soon as the milk mixture starts to bubble, pour it into egg yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 3-4 minutes until thickened and smooth.
    Step 7
    Serve pies with warm custard.
    04 Author
    Tracy Tracy
    109 Recipes

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