APPLE AND BLACKBERRY PIE
SERVING SIZE:
Serves 4 to 6
INGREDIENTS:
5 apples
1/2 cup Baker Halls Blackcurrant and Honey Fruit Syrup
1 cup frozen blackberries
2 tablespoons custard powder
400g packet sweet short pastry
Icing Sugar
INSTRUCTIONS:
Peel apples, core and cut into slices. Place in a saucepan with Baker Halls Blackcurrant and Honey Fruit Syrup. Bring to the boil and simmer for 5 minutes or until apples are cooked. Remove from heat and stir in frozen blackberries. Leave to cool. Cut one-third from pastry and set aside. Roll larger piece out on a lightly floured board and use to line the base and sides of a 24cm pie dish. Spread cold apple mixture in pastry shell. Roll remaining pastry out to make a pastry lid. Wet edges of pastry and press lid on, sealing edges. Trim pastry edge by running a knife around the edge of the dish. Bake at 190 degrees C for 45 minutes or until pastry is lightly golden. Sprinkle with icing sugar. Serve hot or cold.
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