Apple and Blackberry Pie Take 2
After the success of the apple and blackberry pie a few weeks ago I wanted to make it again. Autumn is pie time!
This time the results were different to the first time and I think it was because I changed the order in which I made the pie and how I made it.
The pastry was still the same from Jamie Oliver but this time I left if in the fridge of over nearly two hours and I think this gave the pastry a better texture.
This time I also made the fruit first, as it takes so long to cool completely, so I had time to make and chill the pastry while it was cooling. It was nice as everything was cold it was nice to make when you were ready. I think next time i will do the fruit and pastry in the morning and then compile it into a pie in the evening.
P.s. if you don’t have a pie funnel make sure you pierce the top of the pastry to allow the air to escape.
I used this Jamie Oliver recipe for the shortcrust pastry and it was easy to make and very tasty.
I also changed the amounts of the pie filling.
- 1 old-fashioned sweet shortcrust pastry recipe (link above)
- 50 g butter, plus extra for greasing
- 100 g golden caster sugar, plus extra for sprinkling
- 4 Bramley apples, cored, peeled and each cut into 8 pieces (I had 3 large and 2 small)
- 6 braeburn apples, cored, peeled and each cut into quarters
- 150 g/ 1 punnet of blackberries
- 1 large free-range egg, beaten
- ½ teaspoon ground cinnamon
- a sprinkling of ground nutmeg
Melt the butter and sugar into a saucepan gently and then add the braeburn and bramley apples. Slowly cook for 10 minutes with the lid off, then add the blackberries, stir and cook for 2 more minutes on low. Any longer and the blackberries fall apart. Then take off the heat and allow to cool. If the apples are still hot, when you put the apples on the pastry, the pastry will start to melt before you put it in the oven and the pie will have a soggy bottom.
Make your pastry dough, wrap it in cling film and rest it in the fridge for at least an hour. I left it in the fridge for 2 hour. I think any longer than that you might need to take it out for a few minutes to warm up a bit before rolling.
Remove the pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. Lightly grease a pie dish (mine was a shallow one) and line with the pastry, trimming off any excess round the edges using a sharp knife.
Then preheat the oven to 180°C/350°F/gas 4. If you have a pie funnel put that in the middle of the pie dish. Tip the cooled apples and blackberries around it into the pastry lined pie dish. (There shouldn’t be too much juice but if the cooled apples and blackberries have a lot of liquid tip them into a sieve, with a bowl underneath to catch all the juices, then put the fruit into the lined pie dish. Spoon over half the saved juices.)
Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry for the lid and lay it over the top of the pie making a hole in the middle and gently put the pastry over the pit funnel. Trim and press the edges together. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar, cinnamon and nutmeg.
Place the pie in the oven for 50 to 60 minutes, until golden brown and crisp. Serve still hot with lots of custard.
This is the what lovely pie looked like. We wrote ‘Love’ on top and put a little heart on it too with the left over pastry.
I hadn’t used my pie funnel for this pie so I made a few holes in the pastry to help with the air.
This looks so good!
Not complete without freshly made custard!