OnTap Magazine

INGREDIENTS Pie crust – this can be homemade, but honestly, there’s far more valuable ways to spend your time: drink a beer instead. FOR THE SYRUP 330ml fruited sour beer (such as a Berliner Weisse or a Kreik. I chose my citrus Berliner Weisse to add a zesty zing) 250g blueberries – fresh or frozen (if frozen, thaw and drain excess liquid) 2 tsp corn starch (I mixed it with a splash of beer to prevent clumps forming) 2 tbsp white sugar 1 tbsp butter 1 tsp vanilla extract or essence pinch of salt FOR THE PIE FILLING 250g blueberries fresh or frozen (if frozen, thaw and drain excess liquid) 4 apples, peeled and cut into thin slices (squeeze lemon juice over them to prevent browning) 2 tbsp white sugar 2 tsp freshly grated lemon zest 2 tsp corn starch ½ tsp cinnamon pinch of all-spice pinch of salt extra butter to top the pie egg yolk (to brush onto the pastry) Cream or ice-cream to serve METHOD STEP 1: PREPARE THE BOTTOM CRUST Preheat the oven to 180°C and grease a 20cm pie dish. CITRUS BERLINER WEISSE BLUEBERRY AND APPLE PIE Recipe courtesy of Megan Gemmell, Clockwork Brewhouse Using a rolling pin (or a bottle of beer), roll out the pastry until about 3mm thick. Ensure the correct size by inverting the pie dish over the dough. The rolled dough should be about 5cm larger than the dish all around. Being careful not to stretch the dough, place into the pie dish and trim the excess to about 2cm, so the dough is just hanging over the edge. Roll the leftover dough into a ball, wrap in cling film and keep it in the fridge to use later on. Brush the pastry with egg white and line the pastry case with baking paper, then fill with pastry weights or rice. Bake for 10 mins at 180°C, and then remove the paper and weights/rice.  STEP 2: BLUEBERRY BEER SYRUP Combine all the ingredients (except the vanilla extract) and simmer on a gentle heat until the mixture forms a thick syrup-like consistency. Remove from the heat, stir in the vanilla extract, and then pour on top of the pie crust. Set aside. STEP 3: PIE FILLING Combine sugar, lemon zest, corn starch, cinnamon, all-spice and salt in a large bowl. Add blueberries and apple slices and gently toss to combine. Transfer to the pie crust. Roll out the leftover pastry into a 3mm-thick disk and cut 1cm wide strips to make a lattice crust for the top (or you can just use a cookie-cutter shape). Brush the pastry with egg yolk and sprinkle with a little extra sugar (about a tablespoon). Place a few small blobs of butter in some of the open areas of the lattice. Bake at 180°C for about 20 minutes or until golden. Set aside for 5 minutes to cool slightly. Serve with cream or ice-cream. ontapmag.co.za | Winter 2021 | 49