BLACKBERRY AND APPLE PIE
INGREDIENTS
For the pastry
- 350g self-raising flour
- 175g Butter
- 115g caster sugar
- 80 ml water
- 900 g Bramley Apples, peeled and cored
- 80 ml water,
- 115g Sugar
- 450g Blackberries
METHOD
- For the pastry: put the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Then stir in the sugar, followed by the water. Mix until the ingredients come together to form a ball of dough. Wrap this in cling film and put it in the fridge for at least 30 minutes.
- Preheat the oven to 200C/gas 6.
- For the filling: put the apples in an ovenproof dish with the water and sugar. Bake them for 30-40 minutes until they are tender. Remove the dish from the oven and leave it to cool (the apples could also be cooked in a microwave oven). If they have given off a lot of juice, strain some of it into a bowl and set aside.
- Turn down the oven to 170C/gas 3.
- Put the blackberries in a saucepan with a dash of water and cook over a low heat until they have softened but still hold their shape. Tip the berries into a sieve and catch any juices in the bowl with the apple juice.
- Combine the apples with the berries and moisten with just enough juice to give a syrupy consistency. Don't discard any extra berry juices - save them for serving with ice cream.
- Take the pastry dough out of the fridge and roll out two-thirds, on a lightly floured surface. Use this to line a pie dish and spoon in the fruit filling; put a pie funnel into the middle. Roll out the remaining pastry dough into a piece large enough to cover the pie dish. Dampen the edges of the dish and cover it with the dough, letting the top of the funnel poke through. Brush the top with beaten egg and dust it with caster sugar; use any pastry trimmings to make leaves and balls to decorate the pie. Bake for 30 minutes, or until the pastry is cooked and golden, then serve with Devonshire clotted cream.
Servings: 6-8
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 1 hour 10 minutes