Mulberry and Apple Pie, with spices, brown sugar, mulberries and apples and a crunchy shortbread and almond topping, may be served hot or cold, with chilled whipped cream.
2 oz. cup plus
1 teaspoon unsalted butter 10 oz. coarsely crushed shortbread biscuits
2 oz. cup ground almonds
2 oz. castor sugar
1 large egg, well beaten with
2 tablespoons double cream
1 tablespoon arrowroot
½ teaspoon ground allspice
½ teaspoon ground cloves
24 oz. canned mulberries, drained and
10 fl. oz. of the can juice reserved
2 large cooking apples, peeled, cored, thinly sliced, cooked until nearly tender and drained
1½ oz. soft brown sugar
Preheat the oven to fairly hot 375 F (Gas Mark 5, 190°C).
With the teaspoon of butter, grease a medium-sized deep pie dish or souffle dish and set it aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat. Add the shortbread crumbs to the pan and stir well with a wooden spoon to coat the crumbs thoroughly with the butter. Beat in the ground almonds, sugar and the egg and cream mixture. Combine the mixture thoroughly.
Spoon one-third of the mixture into the prepared pic dish. With your fingers, press the mixture down until it evenly covers the bottom of the dish. Set aside.
In a small saucepan, dissolve the arrowroot with the allspice and cloves in the reserved mulberry juice.
Set the pan over moderate heat and cook the mixture, stirring constantly, for 3 to 4 minutes, or until it is thick and smooth.
Remove the pan from the heat. Stir in the mulberries. Set aside.
Arrange half the apple slices in a layer on the bottom of the pie dish. Sprinkle over half the brown sugar. Spoon over half of the mulberry mixture, smoothing it over the apple slices with the back of the spoon. Cover with the remaining apple slices and sprinkle over the remaining sugar. Spoon over the remaining mulberry mixture and smooth it down with the back of the spoon.
Cover the filling with the remaining biscuit mixture and carefully smooth it evenly over the filling with a flat-bladed knife.
Place the pic in the centre of the oven and bake for 30 to 40 minutes, or until the top is golden brown.
Remove the pie from the oven and serve immediately, or cool and serve, straight from the dish.