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.
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.
- 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.