Blackberry & Apple Pie
- lauralu8
- Sep 15, 2016
- 2 min read
With the Summer ending & Autumn beginning we see trees full of apples ready to be picked & brushes absolutely covered in blackberries. This recipe is an autumnal must, get out & enjoy nature's fruits. Pick them, eat them & enjoy them. That's what they're there for!
You can of course get your apples & blackberries from the shop for convenience, however, I don’t know if you’ve noticed, but blackberries in shops never seem to taste of anything these days unless they’ve just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush!
I picked my apples in my parent's garden, & blackberries when out on a walk. I was so surprised at how many blackberries there were! I came home with bags full. Freeze some of these delicious fruits & they will last you all winter, for pies or even in your porridge!
This is my far the best apple pie in the world. You can’t go wrong with it! The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they’re softened first.
Let me know what you think please, either by commenting below or catching me on Facebook, Twitter or Instagram!
Ingredients:
2 classic shortcrust pastry doughs (find recipe here): http://www.glutenfreemeni.co.uk/single-post/2016/09/13/Simple-Gluten-Free-Shortcrust-Pastry
50g butter , plus extra for greasing
100g golden caster sugar , plus extra for sprinkling
5 large Grenadier apples , cored, peeled and each cut into small chunks (or any cooking apple you can get)
200 g blackberries
1 medium free-range egg , beaten
½ teaspoon ground cinnamon
Method:
Make shortcrust pastry dough, wrap it in cling film & rest it in the fridge for at least half an hour (find recipe here). Then preheat the oven to 180°C.
Put butter & sugar into a saucepan, when butter has melted, add the apples, slowly cook for 15 minutes with a lid on, then add blackberries, stir & cook for 5 more minutes with the lid off.
Remove your pastry from the fridge. Dust your work surface with flour, using a floured rolling pin, roll one of the doughs out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.)
Butter a shallow 26cm pie dish & line with the pastry, trimming off any excess round the edges using a sharp knife. Tip the cooled apples & blackberries into the lined pie dish. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, & lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers or a fork. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar & the cinnamon, & make a couple of slashes in the top of the pastry. Place the pie on a baking tray & put directly in the middle of the preheated oven for 30 minutes, until golden brown & crisp.
Serve with a generous dollop of custard or vanilla ice cream.
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