Apple and Mulberry Pie

BakingHot PuddingSweet
I love apple pie. My first proper experience of a memorable apple pie was when I was skiing in Whistler (Canada) as a teenager. We used to ski down to the Blackcomb side for lunch at this deli, they made yummy classic north american food and apple pie was a regular order for me. It was deep dish and sweet. I have often found the problem with apple pie is it's either too dry or too wet. I hope I have found the solution to this problem by combining the raw apples and apple sauce in the filling. You can of corse remove the Mulberries if you want an authentic feel, but we have a tree so I couldn't resist using some. I have added Cheddar Cheese to my pastry before but I always think it sounds better than it tastes so I haven't included it here.
What you'll need
Apple Sauce

5 Apples
2 tbsp Caster Sugar
1 tbsp Brown Sugar
½ Lemon juice
½ cup Water
1 tsp Nutmeg
1 tsp Cinnamon


2 ½ Cups Flour
1 tsp Salt
1 tsp Sugar
225g Cold Butter
¼ to ⅓ Ice Water


5 Apples
1 Cup Mulberries

Any berry would work well



  1. To make your pastry, mix the dry ingredients in a food processor.
  2. Add the butter and pulse until the mixture resembles breadcrumbs.
  3. Slowly add the Water until the dough just comes together but is not wet. Add as little water as possible to make the dough come together.
  4. Leave the dough to rest in the fridge for one hour or overnight.


  1. Peel 5 Apples, then core and chop them roughly.
  2. Place them in a saucepan with the Sugars, Lemon Juice, Spices, and Water; simmer until soft and saucy.
  3. Set aside.

Blind Bake

  1. Preheat your oven to 180°C.
  2. Roll out half of your pastry and line a 10-inch pie tin, brush with Egg, and blind bake for 15-20 minutes until slightly golden.

The Egg creates a barrier to the apple juice to ensure the pastry stays crisp.



  1. While the pie crust is baking, peel, core, and segment your remaining five Apples.
  2. Add the apple sauce, fresh Apples, and your Mulberries to the pastry shell.


  1. Roll out the remaining Pastry, and use it to form a lid.
  2. Mark a cross on the top to allow the steam out. (You can of course decorate your pastry however you like at this stage or sprinkle it with sugar.)
  3. Egg wash the lid and then return to the oven for another 30 minutes, or until golden brown.
To Serve

Serve with a large dollop of Clotted Cream and a cup of tea!

This Pie is great cold too, so save some for later. It will also reheat if needed.