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Wild Berry Moonshine Pie
Wild Berry Moonshine Pie Wild Berry Moonshine Pie

The sun is out, berries are in season and Russell Davies (Instagram: @mrrusselldaviesbbq), a member of our O'Donnell gang, made this delicious Wild Berry Moonshine Pie to celebrate summer! And now, Russell is taking over to show you how to make this delicious summer dessert! 

This filling is for one 9” deep-dish pie plate but adjust the amounts up or down for the size of pan you are using. If you choose to use an outdoor grill or smoker, I would recommend using a cast iron pan.

Prep Time 40 mins

Cook Time 50 mins oven 60 mins bbq grill/smoker

Total Time 1 hr 30 mins oven bake / 1hr 40 mins bbq grill/smoker.

Servings: 8 (unless you like a big slice)

 

Ingredients

Filling:                                                                                                                                   Pie base and crust:

5 cups of fruit fresh or frozen (adjust for size of pan)                                                     ¼ cup flour

¼ cup of sugar depending on sweetness of fruit                                                            1 pre rolled double crust pastry

1 small pinch of ground nutmeg                                                                                        1 egg white

1 teaspoon salt                                                                                                                     1 tablespoon of brown sugar

½ cup O’Donnell Wild Berry Moonshine (or more if you’re feeling thirsty)            

 

Instructions

Preheat oven to 425F (or outdoor bbq grill/smoker to 450F)

Place all fruit in a big bowl with salt and nutmeg and mix lightly until fruit is all coated. Taste and add additional sweetener and seasoning as per taste. Warm mixture through over the hob on low heat and add the Wild Berry Moonshine to taste.

Roll out pastry, sprinkle with flour and place in chilled pie pan or for a bbq cook in a cast iron pan.

Pour filling in next. Roll out top crust cover the pie and cut a few vent holes or, make a lattice crust top if you have the time and skill. 

Crimp edges with your thumb or the handle of a butter knife, paint some egg white wash on top of pie (you won’t need too much) and sprinkle with brown sugar.

Bake for 15 minutes at 425F or 25 minutes at 450F on your bbq grill/smoker

Reduce heat to 400F and bake for 35 minutes more or until you see the filling bubbling.

Remove from oven and let cool completely (if you can!) before serving.

 

Of course, there are a couple of “tips” to keep in mind.

  • Fill the pie pan 1/2 inch below the top of the pie pan so it won’t boil over and become a clean-up exercise.
  • Adjust the amount of sugar you add to the sweetness of the fruit. For example you may not need to add more than 1/4 cup of sugar this is just for guidance.