This traditional pudding will go down a treat after a roast lunch on Sunday.
- Pastry Ingredients
- 280g Plain flour
- 140g Cold unsalted butter roughly chopped
- 1 x Rounded tsp icing sugar
- 1 Level tbs caster sugar
- Pinch of salt
- 3tbs Cold water
- 1 x Large egg yolk
- Fruit Filling Ingredients:
- 100g Blackberries
- 340g Apples (I have used Bramley but you could use dessert apples and reduce sugar added)
- 2 dsp Caster sugar
- 1 dsp Cornflour
- 1 x Whole egg, mixed for brushing and sealing pastry
- A little caster sugar to sprinkle on pie after cooking
- A little butter for greasing tin
- You will also need a 24cm wide pie tin
- Mix flour, icing sugar, caster sugar and salt together in a food processor for a few seconds.
- Add unsalted butter pieces and whizz again until it resembles breadcrumbs.
- Mix the egg yolk and cold water together and gradually add to flour mixture.
- Mix again until pastry has collected together and formed into a ball.
- Remove mixture from food processor, wrap in cling film and chill for 30 mins.
- Meanwhile, peel apples, slice finely and add to a clean bowl.
- Add caster sugar and corn flour and mix through.
- Preheat oven to 180C, Gas 4 and grease pie tin using butter.
- Remove pastry from fridge and divide in two.
- Roll out first piece of pastry and press into base and sides of pie tin.
- Add the sliced apple mixture and nestle the blackberries in amongst the apples.
- Roll out second piece of pastry to fit as lid.
- Brush the EDGES of the pastry base with egg and and place pastry lid on top.
- Press the edges of the pie with a fork to seal.
- Brush the pie with whole egg, make 3 small slits with a sharp knife in the centre of the pie top and place in preheated oven for 30-35 mins or until golden brown in colour.
- Remove from oven, sprinkle with caster sugar and allow to cool for about 30 mins before cutting.
Gaynor’s Tip: This delicious pie is my mother’s recipe and should be eaten within 2 days to be enjoyed at its best. You might find the blackberries will ‘wet out’ a little but that won’t detract from the burst of flavour provided by these autumn fruits.