Apple, berry and rosewater pies
- 3 Granny Smith apples
- 1/2 cup caster sugar, plus extra to sprinkle
- 300g frozen mixed berries
- 1 tablespoon cornflour
- 1 tablespoon rosewater (see note)
- 2 tablespoons milk
- Icing sugar, to dust
- Vanilla ice cream, to serve
- 1 2/3 cups plain flour
- 1/3 cup caster sugar
- 150g unsalted butter, chopped, chilled
- 1 egg yolk
- Step 1 - Peel and core apples, then cut into 1cm cubes. Place sugar and a cup of water in a saucepan. Cover and cook on low heat for 5 minutes, or until the apple begins to soften. Add berries and cook, uncovered, for a further 2-3 minutes, until the berries start to release juices. Stir the cornflour with the rosewater and 2 tablespoons cold water until smooth. Add the cornflour mixture to the berries and cook, stirring, for a further minute until thickened. Cool completely.
- Step 2 - To make the pastry, place the flour and sugar in the bowl of a food processor. Add the butter and a pinch of salt and process until fine crumbs form. Add the egg yolk and 2 tablespoons chilled water and process until the mixture comes together.
- Step 3 - Turn out on to a work surface and shape into a smooth ball. Enclose in plastic wrap and chill in the fridge for 30 minutes.
- Step 4 - Preheat the oven to 190°C. Grease 6 holes of a Texas (185ml) muffin pan. Roll out the pastry on a lightly-floured surface to 2-3mm thick. Use a 12cm pastry cutter to cut 6 rounds, then use to line the muffin holes. Divide the berry mixture among the holes. Bring the remaining pastry into a ball and roll out to 2-3mm thick.
- Step 5 - Use a 9cm pastry cutter to cut out 6 rounds. Brush the pastry edges with water and top with the smaller rounds, then press edges together to seal. Brush the tops with milk and sprinkle with extra caster sugar. Bake for 30 minutes or until golden. Remove from oven and leave in pan for 10 minutes before turning out. Dust with icing sugar and serve with vanilla ice cream.