Apple & berry pie
Craving a delicious apple & berry pie? Look no further, we’ve got the perfect recipe for you!
INGREDIENTS
For the caramel sauce
- 1⁄2 cup sugar
- 2 tbsp water
- 58 g butter, cubed
- 1⁄4 cup cream
- 1 tsp coarse sea salt
- 2 tbsp honey
For the pastry
- 2 1⁄2 cups flour, plus extra for dusting
- 1⁄2 tsp salt
- 230 g cold, unsalted butter, in cubes
- 6 tbsp ice-cold water
- B-well Canola Baking Spray to grease the pan
For the pie
- 3 large Granny Smith apples, peeled and thinly sliced
- 2 lemons, juiced
- 4 tbsp brown sugar, plus extra
- 1 cup frozen blueberries
- 1 cup raspberries
- 1⁄2 tsp cinnamon
- 1⁄4 tsp nutmeg
- 3 tbsp flour
- 1 egg, beaten
METHOD
For the caramel sauce
Stir sugar and water together in a pot over a medium heat until all the sugar dissolves. Add the butter and stir. Cook until the sauce is copper brown and bubbling.
Carefully whisk in the cream and mix until combined. Add the salt and honey and mix well, then remove from the heat.
For the pie
Combine the flour, salt and butter in a bowl. Mix the butter in with your fingertips, until it resembles crumbs.
Make a well in the centre, pour in three tablespoons of ice water and mix well until a dough forms.
On a floured surface, gently knead the dough into a ball. Wrap in clingfilm and refrigerate for an hour.
Toss the apple slices in a bowl with lemon juice and sugar, and leave to stand for 10 minutes.
Add the berries, spices and flour, making sure the apples are well coated.
Preheat oven to 200°C. On a floured surface, divide the dough into two and roll each piece into a 28 cm-diameter round. Place one in the base of a 22 cm pie dish – well greased with B-well Canola Baking Spray – and crimp the edges.
Spread 3 tbsp of caramel sauce over the pastry and bake for 5 minutes.
Spoon the apple-berry filling on to the baked pie base, and top with leftover caramel sauce.
Create the lattice on top of the pie with the remaining pastry. Cut the 28 cm round of pastry into 12 strips, each 2 cm wide. Place six strips in rows on top of the pie. Pull back every second strip halfway and lay down the other six strips to create the ‘woven’ effect. Brush with beaten egg and lightly sprinkle with extra sugar.
Bake for 35 minutes until the pastry is golden and the filling is bubbling.
To serve, stir 1 tsp vanilla essence into 1 cup whipped cream, and dollop on to the pie.
Apple & berry pie
Ingredients
- For the caramel sauce
- 1⁄2 cup sugar
- 2 tbsp water
- 58 g butter, cubed
- 1⁄4 cup cream
- 1 tsp coarse sea salt
- 2 tbsp honey
- For the pastry
- 2 1⁄2 cups flour, plus extra for dusting
- 1⁄2 tsp salt
- 230 g cold, unsalted butter, in cubes
- 6 tbsp ice-cold water
- B-well Canola Baking Spray to grease the pan
- For the pie
- 3 large Granny Smith apples, peeled and thinly sliced
- 2 lemons, juiced
- 4 tbsp brown sugar, plus extra
- 1 cup frozen blueberries
- 1 cup raspberries
- 1⁄2 tsp cinnamon
- 1⁄4 tsp nutmeg
- 3 tbsp flour
- 1 egg, beaten
Instructions
For the caramel sauce
Stir sugar and water together in a pot over a medium heat until all the sugar dissolves. Add the butter and stir. Cook until the sauce is copper brown and bubbling.
Carefully whisk in the cream and mix until combined. Add the salt and honey and mix well, then remove from the heat.
For the pie
Combine the flour, salt and butter in a bowl. Mix the butter in with your fingertips, until it resembles crumbs.
Make a well in the centre, pour in three tablespoons of ice water and mix well until a dough forms.
On a floured surface, gently knead the dough into a ball. Wrap in clingfilm and refrigerate for an hour.
Toss the apple slices in a bowl with lemon juice and sugar, and leave to stand for 10 minutes.
Add the berries, spices and flour, making sure the apples are well coated.
Preheat oven to 200°C. On a floured surface, divide the dough into two and roll each piece into a 28 cm-diameter round. Place one in the base of a 22 cm pie dish - well greased with B-well Canola Baking Spray - and crimp the edges.
Spread 3 tbsp of caramel sauce over the pastry and bake for 5 minutes.
Spoon the apple-berry filling on to the baked pie base, and top with leftover caramel sauce.
Create the lattice on top of the pie with the remaining pastry. Cut the 28 cm round of pastry into 12 strips, each 2 cm wide. Place six strips in rows on top of the pie. Pull back every second strip halfway and lay down the other six strips to create the ‘woven’ effect. Brush with beaten egg and lightly sprinkle with extra sugar.
Bake for 35 minutes until the pastry is golden and the filling is bubbling.
To serve, stir 1 tsp vanilla essence into 1 cup whipped cream, and dollop on to the pie.
ALSO SEE: PISTACHIO & APRICOT BAKLAVA CAKE RECIPE
