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Boysenberry & Apple Crumble Pie

With Matthew Metcalfe

Pate Brisee

2.5 cups flour

½ tsp salt

1 tsp sugar

1 cup room temperature butter (diced)

¼ - ½ cup iced water

Dice the butter and set it out at room temperature for an hour.  Then into a food processor put the flour, sugar, salt and butter and blend till fine breadcrumbs, then slowly add the water little at a time till the dough comes off the side of the machine and makes a nice ball.  Remove from processor, split the mix into 2, roll in glad wrap and place in the fridge for an hour to relax. Then remove and roll out 1 ball over a lightly floured bench and place into an ungreased pyrex tin to prepare for the filling:

Blueberry Pie Filling

4 cups boysenberries- chopped

2 cups diced Granny Smith apple

½ tspn all spice

½ tspn nutmeg

1 tspn lemon zest

2 tspn lemon juice

¾ - 1 cup sugar

5 TSpn tapioca flour

2 tspn butter


1.5 cups flour

120gm butter

140gm sugar

120gm desecated coconut 

1 orange skin zested

Into a bowl place the chopped boysenberries, apple and lemon juice and mix together, then sprinkle over tapioca flour and mix through so the lemon juice absorbs the tapioca flour onto the blueberries.  Then add all other ingredients and then transfer to pre rolled pie base in the pyrex pie tin.  

Into a bowl place the ingredient for the crumble and then sprinkle over the filling.

Roll the lid out, cut into 2cm wide strips and layer with a lattice effect over the top of the crumble and glue the lid to the base edge use a small brush and some milk to wet and create a glue. Cover with the rolled lid, crimp the edges and prick the top of the pie to breathe and bake at 180 degrees for 30 minutes and then reduce the heat to 170 degrees for an additional 40 minutes or until golden brown.