Apple and Berry Pies with Homemade Custard

  • 10 Dec - 16 Dec, 2022
  • Mag The Weekly
  • Cookery


· 250 g plain flour

· 35 g icing sugar

· 140 g unsalted butter, chopped

· 1 egg, lightly beaten

· 1 egg yolk

For apple & berry filling

· 250 g frozen mixed berries

· 2 teaspoons lemon juice

· 2 apples, thinly sliced

· 80 g brown sugar

· For custard

· 600 ml milk

· 100 ml pure cream

· 1 vanilla bean, seeds scraped

· 4 egg yolks

· 60 g caster sugar

· 2 teaspoons cornflour


Whiz flour, icing sugar and butter in a processor until fine crumbs. Add egg yolk and 60 ml cold water, then whiz until a smooth ball forms. Enclose in plastic wrap and chill for 30 minutes. Preheat the oven to 190°C. Grease a baking tray with baking paper. For the filling, combine berries, lemon juice, apple and sugar in a bowl. Set aside. Divide dough into four pieces and roll out on floured surface. Transfer to baking tray and place a handful of filling in the centre of each pastry round. Fold over pastry edge to enclose filling and seal. Brush pastry with beaten egg and bake until golden. Meanwhile, place milk, cream, vanilla pod and seeds into a pan over medium heat. Whisk egg yolks, sugar and cornflour together until smooth. As the milk mixture starts to bubble, pour it into egg yolk mixture, whisking constantly. Return to pan and place over low heat. Stir until thickened. Serve pies with warm custard.