MIXED BERRY & APPLE PIE
Pastry300g Plain flour
60g caster sugar
Pinch of salt
160g cold butter, cut into cubes
2 large egg yolks mixed with 3 tblsp water
Filling750g mixed berries, I used blackberries, blueberries & raspberries (frozen)
750g Granny smith apples, peeled, cored and cut into quarters
100g caster sugar
35g plain flour
Knob butter, cut into pieces
1 large egg yolk, mixed with 1 tblsp water
A little extra sprinkle of sugar on top
PastryPlace flour, sugar and salt into TM bowl.
Turbo twice to combine.
Add butter and mix
10 secs/speed 5.
Set
20 secs/speed 5 and with blades turning, add the egg & water combo through opening in the lid.
Remove from bowl and bring together with your hands. Form into a disc, wrap in cling wrap and place in fridge for at least 20 mins. Take out of fridge 10 mins before rolling out.
Lightly spray a 23 – 26cm tart tin. Set aside.
On a lightly floured work surface, roll out two-thirds of the pastry to a round big enough to line your tin. Gently lift the pastry with a rolling pin and transfer it over the top of the tin. Press into the tin. Trim the overhang and knead the scraps into the remaining dough. Place tin in the fridge until needed.
Dust the work surface with flour again and roll out the remaining pastry into a round shape as big as the tin. Using a pastry wheel, cut into ¾ -inch-wide strips. Preheat the oven to 180°C.
Peel, core and quarter apples and place into TM bowl. Chop
2-3 secs/speed 5. Remove from bowl and place into a large bowl.
Add the berries, sugar and flour, combine gently until well mixed. Spoon into the tart shell. Scatter the butter on top.
Arrange the strips over the berries in a lattice pattern, (over and under) pressing the ends onto the pastry rim. Trim any excess pastry.
Brush the lattice with the egg yolk mixture and sprinkle with a little extra sugar.
Bake the tart for about 45 – 75 minutes, depending on your oven, (and whether you are using fresh or frozen berries) or until the pastry is golden and the juices are bubbling. Transfer to a wire rack and allow to cool.
Notes:There's no way I would have been able to make this using fresh berries, far too expensive, but didn't work out too bad using frozen. I didn't defrost them first, just took straight from freezer and put into the bowl with the apples and flour/sugar mixture otherwise they would have broken up too much and gone very mushy. Depending on what tin you use, mine was only a shallow tart tin and I had a fair bit of the berry mixture left over. I quickly returned it to the freezer so I'll be able to make a 2 person tart with the bit of pastry left over also.
The pastry is lovely and very light and it didn't shrink. Both DH and I loved this and while we had it warm I can imagine it would be just as nice when cold making it perfect if entertaining.
Members' commentsGralke - thank you once more for a wonderful recipe (and photo). I made this Pie on Sunday and it was wonderful. I must say that I had to transform it into an apple pie as I had no berries but that worked out well. I thought that the pastry was wonderful to work with and did not break at all and the taste was gorgeous. I think that a savory version could be made of the pasty just by omitting the sugar and adding some more salt. One tip. I "stole" some egg/water mixture from the pastry (with no negative side effect) and used this to brush the pastry lattice - that way I was able to save an eggyolk.
isi - I made this pie today and I can say it was divine!
Everyone loved it! I did Half Apple / Half raspberries (frozen but of the Garden)
No doubt I will repeat many times! The Dough has a wonderful texture - Beautiful and so tasty! Thank you for this delight
C00kie - JulieO I made this yesterday. The taste is really lovely and the pastry was easy to work even though it was very hot. (I just had to be quick) I did make one mistake though. I put all the fruit mix in, thinking 'oh, my tin is big enough'. Well it wasn't. I had to clean the oven, floor and everything else. I also found that mine seemed to have juice left after cooking. Possibly because I had put too much fruit in. Next time I make it I'll be a little more careful. Everyone loved it though.
bigTcup - Thank you for this recipe Julie...this is the second recipe that I have tried from this forum and both have been your recipes and both have been fantastic. Thank you for your cooking dedication and sharing your ideas with us all.
