Apple and berry pies with homemade custard

Serve these sweet apple and berry pies warm with a good drizzle of homemade custard.

• 1 2/3 cups (250g) plain flour
• 1/4 cup (35g) icing sugar
• 140g chilled unsalted butter, chopped
• 1 egg, lightly beaten
• 1 egg yolk

Apple & berry filling

• 250g frozen mixed berries
• 2 tsp lemon juice
• 2 large Granny Smith apples, peeled, cored, thinly sliced
• 1/3 firmly packed cup (80g) brown sugar

Custard

• 600ml milk
• 100ml pure (thin) cream
• 1 vanilla bean, split, seeds scraped
• 4 egg yolks
• 60g caster sugar
• 2 tsp cornflour

Energy 4104kJ	Fat saturated 28.20g
Fat Total 48.60g	Carbohydrate sugars 64.40g
Carbohydrate Total 121.40g	Dietary Fibre 6.20g
Protein 17.70g	Cholesterol 426.00mg
Sodium 318.00mg

All nutrition values are per serve.

1. Step 1

   Whiz flour, icing sugar and butter in a food processor until fine crumbs. Add egg yolk and 1/4 cup (60ml) cold water, then whiz until a smooth ball forms. Enclose in plastic wrap and chill for 30 minutes.

2. Step 2

   Preheat the oven to 190°C. Grease and line a baking tray with baking paper.

3. Step 3

   For the filling, combine berries, lemon juice, apple and sugar in a bowl. Set aside. Divide dough into four and roll out each piece on a lightly floured surface into a 15cm circle. Transfer to baking tray and place a handful of filling in the centre of each pastry round, leaving a 3cm border. Fold over pastry edge to enclose filling, pressing down lightly with your fingers to seal. Brush pastry with beaten egg and bake for 20-30 minutes until golden.

4. Step 4

   Meanwhile, for the custard, place milk, cream, vanilla pod and seeds into a pan over medium heat. Whisk egg yolks, sugar and cornflour together until smooth. As soon as milk mixture starts to bubble, pour it into egg yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 3-4 minutes until thickened and smooth.

5. Step 5

   Serve pies with warm custard