APPLE AND BLACKBERRY PIE

on Monday, 29 September 2014.

Everyone should have a 'Maman Blanc' or similar! This slightly tart but luscious pie is my mother's recipe. Eat within a couple of days to enjoy at its best.

Ingredients

 

FOR PASTRY 

280g plain flour

140g cold unsalted butter roughly chopped

1 rounded tsp icing sugar

1 level tbs caster sugar

pinch of salt

3tbs cold water and 1 large egg yolk

 

FOR THE FRUIT FILLING

100g  whole blackberries

340g apples (I have used Bramley but you could use dessert apples and reduce sugar added)

2 dsp caster sugar

1 dsp cornflour

whole egg, mixed for brushing and sealing pastry

a little caster sugar to sprinkle on pie after cooking

a little butter for greasing tin

You will also need a 24cm wide pie tin.

Directions

Mix flour, icing sugar, caster sugar and salt together in a food processor for a few seconds.

- Add unsalted butter pieces and whizz again until it resembles breadcrumbs.

- Mix the egg yolk and cold water together and gradually add to flour mixture.  Mix again until pastry has collected together and formed into a ball.

- Remove mixture from food processor, wrap in cling film and chill for 30 mins.

- Meanwhile, peel apples, slice finely and add to a clean bowl.  Add caster sugar and corn flour and mix through.

- Preheat oven to 180C, Gas 4 and grease pie tin using butter.

Remove pastry from fridge and divide in two.

- Roll out first piece of pastry and press into base and sides of pie tin.

- Add the sliced apple mixture and nestle the blackberries in amongst the apples.

- Roll out second piece of pastry to fit as lid.

 Brush the EDGES of the pastry base with egg and and place pastry lid on top.

- Press the edges of the pie with a fork to seal.

- Brush the pie with whole egg and place in the middle of the pre-heated oven for 30-35 mins or until golden brown in colour.

- Remove from oven, sprinkle with caster sugar and allow to cool for about 30 mins before cutting.

- Enjoy!

 

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