I felt like baking today and, as it was on my October bucket list, I decided to make this lovely seasonal apple and blackberry pie. It's a tasty way to use any blackberries you have picked and frozen this autumn. The apples, blackberries and ginger work so well together. I've never been particularly confident with pastry, but this is very easy to make.
Sweet shortcrust pastry
Ingredients
500g organic plain flour, plus some for dusting
100g icing sugar, sifted
250g cold butter, cubed
zest of a lemon
2 large eggs
splash of milk
- Sieve flour onto clean worktop then sieve icing sugar over that. Work the butter, with your hands, into the mixture until it is crumbly and fine.
- Add the eggs and milk into the mixture and work together until you can make a ball of dough.
- Flour the worktop and place the dough on top. Pat it into a flat round shape, lightly flour and wrap in cling film. Put in the fridge for 30 minutes.
Blackberry and apple pie
Ingredients
50g butter, plus some for greasing
100g golden caster sugar, plus some for dusting
2 Bramley cooking apples, peeled cored and cut into 16 wedges
4 Cox's apples, peeled cored and cut into 8 wedges
1 heaped tablespoon chopped stem ginger in syrup
150g blackberries
1 large organic egg, beaten
1/2 teaspoon ground cinnamon
- Preheat the oven to 180°C/350°F/gas mark 4.
- Put the sugar and butter into a pan. When the butter has melted, add the apples, stem ginger and tablespoon of ginger syrup. Slowly cook for 15 minutes with lid on.
- Add blackberries and stir and cook for 5 minutes with lid off.
- Dust the worktop with flour. Cut the pastry in half and use a floured rolling pin to roll out one of the pieces, until it is just less than a centimetre thick.
- Butter a shallow 26cm pie dish and line it with the pastry. Trim of the excess with a sharp knife. Don't trim it too close as I did, as the pastry shrinks a little.
- Tip the cooled blackberries and apples into a sieve, saving the juices. Make a mound of the fruit in the middle of the pie dish and spoon over half of the reserved juices.
- Brush the edge of the pastry with beaten egg. Then roll out the second piece of pastry like the first and lay over the pie. Trim the edges and crimp with your fingers
- Brush the top of the pie with the rest of the beaten egg. Sprinkle generously with sugar and cinnamon. and make a couple of cuts in the top of the pastry.
- Place the pie on a baking tray and place on the bottom of the oven for 55 to 60 minutes until the crust is golden brown and crisp.
Serve your pie with lashings of rich, golden custard and enjoy.
This recipe can be found in 'Jamie at Home'.
This recipe can be found in 'Jamie at Home'.
It looks gorgeous...perfect for a rainy Saturday! Have a good weekend!
Reply~Anne xx
Thank you Anne, proper comfort food. Have a good weekend too :-) xx
I love blackberries & this is one of my favourite pies! I haven't baked for a while but you've inspired me to get my mojo back! It looks delicious! Ax
ReplyThanks so much, it's so delicious. I find baking is a great way for me to relax. Enjoy the rest of your weekend :-)
Looks lovely and I bet it tastes even better! xx
ReplyThank you! It does taste pretty good! I have difficulty stopping at one piece! xx
It looks delicious :) yummy . Kisses
ReplyThanks Beata, have a lovely day :-) xx
Can you absolutely guarantee that the pastry is easy, Rachel? I am useless at it, it's always like lead! I tend to do crumbles instead as I find them much easier, but you have inspired me to try, that pie looks so delicious! xxxx
ReplyThank you! Honestly, if I can do it anyone can! Pastry is not my forte and I have tried lots of pastry recipes. But I have found this one to be the easiest for me to do. If you give it a go, I would love to know how it turns out. Enjoy your day :-) xxx
Your recipes are always SO tempting! xx
ReplyI admit that I did have more than one piece lol :-) xx
Love the heart-shaped pie dish- and the pie too!
Oops, my blog name (above) came out all gobbly-gooked (looks like a string of swear words) I'll try again!
Thank you Fran, I couldn't resist buying the dish as it was heart shaped. :-)
I would love to know where you got that heart pie dish from. It's gorgeous!
Reply