Apple, Berry & Rhubarb Pie

Serves 8

Time 45 minutes

Ingredients

Filling

1 punnet strawberries

1 punnet raspberries

1 punnet blueberries

5 rhubarb 

1kg green apples, peeled & core removed

¾ cup caster sugar 

¼ cup cornflour 

1 tbsp vanilla bean paste

2 sheets puff pastry 

3 tbsp brown sugar

3 egg yolks beaten 

To serve

Double cream 

Mint 

Icing sugar

Method

Preheat the oven to 180C. 

In a large bowl mix all of the ingredients in a large bowl. Pour into your baking dish. 

Brush egg wash around the edge of the baking dish. Place the pastry over the filling, you can do this as a whole sheet covering the filling or you can cut it into long strips and place it around over the pie. Ensure there are some holes or spaces in the pastry to allow the steam to escape. Brush the pastry with your egg wash and sprinkle it with brown sugar. 

Place in the hot oven and bake for 30 minutes or until the filling has started to collapse and the pastry is golden brown.