Apple and Berry Pandowdy

How to make Apple and Berry Pandowdy

Prep Time: 25 minutes        |        Cook Time: 50 minutes        |        Serves: 6

Ingredients

• 250g strawberries, hulled and halved
• 125g raspberries
• 1 tbsp White Mill cornflour
• 800g pink lady apples
• 100g White Mill raw sugar, plus an extra tbsp for pastry
• Juice and zest of ½ lemon
• ¾ sheet Elmsbury puff pastry, frozen
• 1 tbsp Pure Valley butter, melted
• 1 Lodge Farms free range egg yolk, beaten
• Kāpiti vanilla bean ice cream or Farmdale dollop cream, to serve

Method

1. Toss the berries with the cornflour and set aside.
2. Cut 1 apple in half, keeping 1 half reserved for later. Peel and core the apples plus the one extra half and cut into slim wedges. Place into a small saucepan with sugar, lemon juice and zest. Add 50ml water and simmer over a medium heat for 10 minutes or until slightly softened. Stir in the berries and cook for a further 2 minutes. Tip into a buttered 1L pie dish and set aside to cool.
3. Preheat oven to 180°C. Cut the frozen pastry into 2.5cm squares. The colder the pastry is, the neater it will cut.
4. Slice the remaining half apple thinly, leaving the skin on. Arrange the slices on top of the cooked fruit, squishing them down a bit. Pour melted butter on top of the sliced apples and drizzle any remaining butter all over the softened fruit.
5. Arrange the pastry squares randomly on top of the apples, leaving some areas uncovered. Use a small brush to coat the pastry squares with egg yolk. Squish them down a bit into the fruit then sprinkle 1 tablespoon of sugar all over the top.
6. Bake for 35 minutes or until pastry is puffed up and golden and the fruit is bubbling. Serve hot or warm with vanilla ice cream or dollop cream.

Option: You can substitute the pink lady apples for any other apple variety.