Scrumptious mulberry and apple pie

There’s nothing like a delicious homemade pie to put you in a good mood, and this mulberry and apple pie is a winner. The buttery pastry is packed with seasonal mulberries, combined with the sweetness of apples.

Brush the top crust with a well-beaten egg and sprinkle with caster sugar before cooking, then dish it up hot out of the oven with oodles of cream, custard or vanilla ice cream and enjoy.

Ingredients

• 2 cups plain flour
• 1/4 cup caster sugar
• 1 tsp grated orange rind
• 185g cold butter, cubed
• 2 eggs yolks
• 2-3 tbsp cold water
• egg yolk and water, extra
• 1 egg white, for glazing

Filling

• 410g can pie apples
• 1/4 cup caster sugar
• 1 tbsp cornflour
• 500g fresh mulberries, stems removed

Method

1. Place flour, sugar, rind and butter in food processor. 
2. Process for 30 minutes or until mixture fine and crumbly. 
3. Add the egg yolks and two tablespoons of water, process for 20 seconds or until mixture comes together. 
4. Add more water if necessary. Turn onto a lightly floured surface and knead briefly to form smooth dough.
5. Remove one quarter of dough. Roll the larger portion and place at the bottom of a large pie dish. 
6. Roll the smaller portion into a circle. Refrigerate until required. 
7. To make filling, place the apples, sugar and cornflour in small pan and stir over low heat for three minutes. Set aside to cool. 
8. Add the mulberries to the apples and gently fold through. 
9. Preheat the oven to 210°C. 
10. Spoon into a the prepared pie dish and smooth surface. Place the pastry circle over the top. 
11. Brush the surface with egg white. 
12. Bake for 10 minutes, reduce the oven temperature to 180°C and bake for another 30 minutes.