Ingredients
- Serves 6
- 450g sweet short pastry (ready-made or homemade)
- 150g blackberries
- 200g cooking apples (Peasgood Nonsuch)
- 20g ground almonds
- 50g golden caster sugar or light brown sugar
- A pinch salt
- A pinch ground ginger
- 1 egg yolk beaten with ½ tsp sugar
- 20cm round pie plate (enamel or ceramic)
APPLE AND BLACKBERRY PIE
Method
- Preheat the oven to 200C Roll out the pastry on a lightly floured surface to about 5mm thick
- Cut to rounds both 22cm
- Use one to line the pie plate and the other will be used later on for the top
- Put the blackberries, apples, almonds, golden sugar, salt and ginger into a bowl and mix gently to combine
- Pile high on the pastry lined plate and brush the edges of the pastry with the egg mixture
- Lay the second round of pastry over the top and press the edges together to seal
- Use a knife to trim off any excess pastry, then crimp around the edges of the pastry
- Pierce the top with a sharp knife
- Brush the top of the pie with the remainder of the egg mixture
- Bake in preheated oven for 15 minutes then reduce the temperature to 180C and continue to bake for a further 20-25 minutes or until the pastry is golden brown
- Remove from the oven and let the pie rest for 10 minutes before serving with hot custard and cream
Comments
This is the ultimate family pie. You make and bake the pie in the dish that you will serve it in – and reduce the dirty dishes!!
Thanks to Ettrick Gardens for providing the blackberries and Peasgood Nonsuch apples used in the demonstration at the market
Please click here if you would like to download a printable copy
