Apple and Blackberry Pie

21 Aug

 

My inspiration to have a bash at making a pie came from a big bag full of cooking apples a family friend gave us and fresh blackberries I picked off the hedge today. They all looked so fresh and bursting with flavor that I just had to make something. This is a pretty basic pie but I have to say it was quite delicious. Serve it hot with a scoop of ice cream or a dollop of cream and it is pretty damn heavenly. I hate to say it but I think I can feel Fall/Autumn creeping in again and if your feeling a bit sad about the warm Summer ending then this is the pie for you.It sums up in one little dish all the good things that come with Fall/Autumn. It will really brighten up your day! 😀

 

Apple and Blackberry Pie( 1 x 9inch pie)

65g castor sugar

113g/1 stick butter, softened

250g flour

1 egg

600-700g brambly/granny smith apples, peeled, cored and diced

50-75g dark brown sugar

2tsp cinnamon, or more to taste

a punnet of blackberries

1 egg, beaten for egg wash

  • Preheat the oven to 210ºc/410ºf and grease a 9inch pie dish.
  • For the pastry, with an electric mixer, cream the butter and sugar until pale and creamy. Then beat in your egg followed by the flour until a dough starts to form. Try not to over mix it.
  • Turn the pastry out on to a lightly floured surface and knead until the dough comes together in a ball. Wrap in cling film and leave in the fridge for 2 hours or even overnight, until it has firmed up.
  • In the meantime, put all your apple in a medium pot add the sugar and cinnamon and cook over a medium heat, tasting and adding more cinnamon or sugar if necessary, until the apple has slightly softened.
  • Once the pastry is firm, roll out half quite thin but not breaking apart and lay over your pie dish. Egg wash around the edge, then put in your stewed apple and scatter the blackberries over the apple.
  • Roll out the second half of the pastry and lay on top of the pie. Pick the pie up and hold it by the bottom in one hand, then cut the excess pastry off the edge using a knife. With your thumb, press down all the way around the edge to seal the pastry. Cut a cross in the middle of the pie, egg wash it and sprinkle with some brown sugar.
  • Bake the pie for 5mins then turn down the temp to 180ºc/350ºf and bake until the pastry is golden brown and crisp, 15-25mins.

 

 

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