5-6 large apples (Mix of Granny Smith, Braeburn, Ambrosia) 

200g fresh or frozen boysenberries 

25g white sugar 

Juice from 1x lemon

250ml (approx.. 1 cup) Good Buzz Boysenberry Apple kombucha

Sugar Mixture

70g raw or brown sugar 

15g flour

¼ tsp ground cinnamon 

1 pinch ground nutmeg 

¼ tsp salt 

Milk or egg for wash

1tsp raw or demerara sugar 

Two sheets of butter flakey pastry makes one 9 ½ ” pie

 

• Peel, core and slice your apples and place in a bowl. Slices should be approximately 0.5cm thick and weigh around 700g. 
• Add your boysenberries. 
• Then, sprinkle the lemon juice, Good Buzz Boysenberry Apple kombucha and white sugar over the apple/boysenberry mix, toss to evenly coat, and set aside to juice for about 10 minutes.
• Line a 9 ½” deep dish pie pan with a sheet of pastry. Push the pastry gently into the bottom of the pan. Trim the outside edges leaving at least a 3cm overhang. Then put it in the fridge until you are ready to fill the pie. 
• In a separate bowl add the raw or brown sugar (your choice), flour, cinnamon, nutmeg and salt. Stir until everything is well combined. 
• Add the sugar mixture to the sliced apples and boysenberries and toss to coat everything evenly. 
• Take the fruit and layer them as flat as possible into the pastry-lined pie shell and heap them up into the centre of the pie. 
• Wet the edges of the pastry base, then take your final sheet of pastry and lay it on top of the apples. 
• Trim to match the bottom sheet of pastry. 
• Press the two pastry edges gently together, then finish the edge by tucking the extra pastry under itself, and crimping with your fingers or with a fork. 
• Cut some large vent holes in the top of the pastry for steam, and place the whole pie in the freezer for at least 20 minutes. 
• Preheat your oven to 220°C. 
• Place the oven rack at the bottom rung of the oven. When the pie pastry is firm to the touch and very cold, brush with milk or an egg wash, and sprinkle lightly with raw or demerara sugar. 
• Place in the oven on the bottom rack. Bake for 25 minutes at 220°C, then drop the temperature to 190°C and move your rack to the centre of the oven and continue baking for another 45-55 minutes until the pie is golden brown and juice is thick and bubbling. 
• Remove from the oven and cool for at least 2 hours. 

Using three kinds of apples gives your filling a great texture. Granny Smith apple slices will hold their shapes, but choose two other kinds of apples that break down, like Braeburn and Ambrosia. They will create the ‘sauce’ in the pie and mix with the boysenberry juice. 

Every oven is different. If you find your pie is brown, but the juices aren’t thick and bubbling, cover loosely with a piece of tinfoil. This will stop if browning further. If you like lattice tops, then be aware the pie will cook faster with a lattice top. Try to resist eating the pie before it’s cool. The syrups will thicken while it cools. If you think the pastry on the bottom of the pie isn’t cooked, then place it on the very bottom of the oven for about 10 minutes.

Stay Cultured!