It’s pie season. I repeat, it’s pie season.
Pie is something I would never choose off a menu at a restaurant or from a bakery. I always thinks there are so many better things you could have instead, but nothing can beat making pie at home. There’s something so comforting and homely about the smell of a freshly baked pie. The recipe below is for an Apple and Blackberry Pie, a real autumn warmer. It is packed full of flavour and is perfect for a chilly autumn night.
If you have time to make your own pastry you definitely should, it will top any shop bought shortcrust! But if you are feeling a bit lazy, feel free to use ready-made. There is no judgment here, we don’t all have the time. I am a big fan of margarine and I use it in any cake or sweet dish that I make but it is really important to use proper butter when you make pastry! And make sure it is kept as cold as possible for the best results.
Choosing what apple to use in cooking is also an important step as you need to choose one strong enough to hold its shape. You can’t go wrong with a Bramley apple, perfect for any baked good! I chose to pair the apples in this pie with blackberries, a perfect autumn couple.
I think they only way to eat pie is with custard, but my dad and brother love it with ice-cream. Whatever you choose to eat it with, enjoy!
Happy Autumn 😀
Apple & Blackberry Pie
Recipes below for;
– shortcrust pastry
– apple & blackberry pie
Sweet Shortcrust Pastry
300g plain flour
180g cold, cubed butter
2tbsp caster sugar
75ml cold water
– Rub the butter into the flour using your fingertips. When done it should look like fine breadcrumbs.
– Stir through the sugar
– Add the water a bit at a time until a smooth dough forms.
– Wrap pastry in cling film and place in the fridge until needed (at least an hour if possible).
Apple & Blackberry Pie
4 large Bramley cooking apples
800g (2 punnets) blackberries
125g caster sugar
3tbsp plain flour
– Pre-heat your oven to 200c (180c fan oven).
– Peel and cut the apples into small chunks.
– Place the apples in a bowl along with the blackberries, cinnamon, sugar and flour. Mix until all the fruit is coated.
– Transfer the fruit mix to a colander and place over a bowl allowing all the juice to drip down for around 20 minutes.
– While your apples are dripping away, roll out your pastry to about 2mm thick. Place it in your Pie dish and trim away the sides.
– Place a layer of tinfoil over your pastry and fill it with baking beads or rice and bake blind bake it in the oven for 15 minutes.
– When your pastry is cooked remove the tinfoil and baking beads and add in the fruit mix.
– Brush the edges with beaten egg.
– Cut the remaining pastry into long strips and lattice the top of your pie (instructions here).
– Brush the pastry with beaten egg, sprinkle with sugar and place in the oven for 25-30 minutes or until the top is golden brown.
– Enjoy with some ice cream or some hot custard (my personal fave).