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A flavourful, booch-filled pie

Combining sweet boysenberries with tart apples, Kombucha brewers Good Buzz have concocted a delicious new flavour. Capturing the essence of this mouth-watering boysenberry-and-apple-flavoured booch in a flavourful pie, courtesy of The Pie Piper’s Danielle Butler, read on for this gorgeous recipe — perfect for serving with a refreshing cup of kombucha. 


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

200g fresh or frozen boysenberries

25g white sugar

Juice from 1x lemon

250ml (approximately 1 cup) Good Buzz Boysenberry Apple kombucha

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. 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 mixture. Toss to evenly coat, and set aside for about 10 minutes.

Line a 9 ½” deep dish pie pan with a pastry sheet. Push the pastry gently into the bottom of the pan. Trim the outside edges, leaving at least a 3cm overhang. Place the pan in the fridge until you’re ready to fill the pie.

Add the raw or brown sugar, flour, cinnamon, nutmeg, and salt into a separate bowl. Stir until everything is well combined.

Add the sugar mixture to the sliced apples and boysenberries. Toss to coat evenly. 

Layer the fruit as flat as possible into the pastry-lined pie shell, then heap them in 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 and crimping with your fingers or 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. Move your rack to the centre of the oven and continue baking for another 45-55 minutes until the pie is golden brown and the juice is thick and bubbling.

Remove from the oven and cool for at least 2 hours to allow the syrup to thicken.

Tip: Every oven is different. Cover loosely with tin foil if your pie is brown, but the juices aren’t thick and bubbling. This will stop the pastry from browning further. 


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