Ingredients

The following ingredients have 4 Servings
  • 600g Granny Smith apples (about 3 large), peeled, cored, thickly sliced
  • 1/4 cup (55g) caster sugar
  • 1/2 teaspoon ground cinnamon
  • 500g pkt frozen mixed berries
  • 1 1/3 cups (200g) plain flour
  • 120g icing sugar, plus extra to dust
  • 1 teaspoon baking powder
  • 125g chilled unsalted butter, chopped
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 vanilla bean, split, seeds scraped
  • 600ml thin cream
  • 6 egg yolks
  • 5 teaspoons cornflour

Instruction

  • Place the apple, caster sugar, cinnamon and 1/4 cup (60ml) water in a saucepan. Cook over low heat for 15 minutes or until apple is soft. Add the frozen berries and stir until well combined, then set aside to cool.
  • Meanwhile, combine the flour, icing sugar, baking powder and chilled butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and vanilla, and process until the mixture comes together in a smooth ball. Divide the pastry in half and form into 2 flat discs. Cover with plastic wrap and chill for 15 minutes.
  • Preheat the oven to 180°C. Grease a 24cm springform pan. Roll out 1 pastry portion on a lightly floured board to a 24cm disc. Place over the base of the prepared pan. Spoon over the apple and berry filling. Roll out remaining pastry and place on top of the filling. Brush with the milk and bake for 30 minutes or until golden brown. Set aside for 10 minutes to cool before removing the side of the pan.
  • Meanwhile, to make the custard, place the vanilla pod and seeds in a saucepan with the cream and heat until almost boiling. Remove from heat and set aside.
  • Whisk together the egg yolks, cornflour and sugar in a large bowl, then slowly whisk in the hot cream. Pour the custard into a clean saucepan, and remove and discard the vanilla pod. Stir with the wooden spoon over very low heat for 5-6 minutes or until the custard thickens enough to coat the back of the spoon.
  • Cut the warm pie into wedges and place on serving plates. Dust with extra icing sugar and serve with warm custard.