Apple and blackberry pie
SERVES
12
PEOPLE
PREP TIME
120
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180°C/350˚F/Gas Mark 4.
To make the pastry, cream the butter and sugar together by hand or in a food processor. Add the eggs one by one and beat for several minutes. Reduce the speed and mix in the flour slowly. Turn out onto a piece of floured baking parchment, flatten into a round, then wrap and chill. This pastry needs to be chilled for at least two hours, otherwise it is difficult to handle. Better still, make it the day before.
Roll out the pastry to about 3mm (1/8 inch) thick, then use about two-thirds of it to line an 18 x 30 x 2.5cm (7 x 12 x 1 inch) square tin or a 22.5cm (8 3/4 inch) round tin.
Fill the pie to the top with the apples and blackberries and sprinkle with the sugar. Cover with a lid of pastry, press the edges together to seal. Decorate with pastry leaves, brush with the beaten egg mixture and bake for 45 minutes – 1 hour until the apples are tender. When cooked, sprinkle lightly with caster sugar, cut into pieces and serve with softly whipped cream and sugar.
Extracted from How to Cook: The 100 Essential Recipes Everyone Should Know by Darina Allen (Kyle)
Ingredients
For the Break-all-the-Rules Pastry:
225g (8oz) butter, softened
40g (1 1/2oz) caster sugar, plus extra for sprinkling
2 organic, free-range eggs
350g (12oz) plain flour, plus extra for dusting
1 organic, free-range egg, beaten with a dash of milk
For the filling:
600g (1lb 5oz) Bramley cooking apples, peeled and cut into large dice
110g (4oz) blackberries
150g granulated sugar
To Serve
softly whipped cream
dark soft brown sugar
Equipment:
1 x 18cm x 30.5cm x 2.5cm deep square tin or 1 x 22.5cm round tin
Method
Preheat the oven to 180°C/350˚F/Gas Mark 4.
To make the pastry, cream the butter and sugar together by hand or in a food processor. Add the eggs one by one and beat for several minutes. Reduce the speed and mix in the flour slowly. Turn out onto a piece of floured baking parchment, flatten into a round, then wrap and chill. This pastry needs to be chilled for at least two hours, otherwise it is difficult to handle. Better still, make it the day before.
Roll out the pastry to about 3mm (1/8 inch) thick, then use about two-thirds of it to line an 18 x 30 x 2.5cm (7 x 12 x 1 inch) square tin or a 22.5cm (8 3/4 inch) round tin.
Fill the pie to the top with the apples and blackberries and sprinkle with the sugar. Cover with a lid of pastry, press the edges together to seal. Decorate with pastry leaves, brush with the beaten egg mixture and bake for 45 minutes – 1 hour until the apples are tender. When cooked, sprinkle lightly with caster sugar, cut into pieces and serve with softly whipped cream and sugar.
Extracted from How to Cook: The 100 Essential Recipes Everyone Should Know by Darina Allen (Kyle)
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