Friday, July 25, 2008

Blackberry and Apple Pie

This easy and traditional fruit pie uses fresh blackberries with apple slices for a delicious dessert or treat. Recipe serves 4.


1 1/2 cups all-purpose (plain) flour
3 ounces (90 g) unsalted butter, chilled and diced
4 teaspoons caster sugar
8 ounces (250 g) blackberries
3 cooking apples, peeled, cored and sliced
1/2 cup white sugar
Milk, to glaze
Caster sugar, to sprinkle


1. Sift the flour into a large mixing bowl. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
2. Sprinkle 1/4 cup chilled water over the mixture and, with a round-bladed knife, mix to a firm dough. If necessary, add a little more water, and compress the mixture into a firm dough with a clean cold hand.
3. On a lightly floured surface, shape the dough into a disc. Wrap in greaseproof paper and chill for at least 15 minutes. Preheat the oven to 440 degrees F (220 degrees C).
4. Layer the prepared fruit and sugar in a 1 quart (litre) deep, round or oval pie dish. Brush the rim of the dish with cold water.
5. Roll out the dough 1 inch (2 cm) larger than the top of the pie dish. Cut a 1 inch (2 cm) strip from the edge of the dough. Fit the strip on the rim of the dish, pressing it down firmly. Brush this pastry rim with more cold water. Place the remaining pastry over the pie dish. Press around the edge to seal to the pastry rim. Trim, flake and flute edge with a knife. Make 2 steam slits at opposite edges. Use remaining pastry to decorate. Brush with milk and sprinkle with sugar.
6. Bake for 10 minutes, then reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 25-50 minutes, until crisp and golden. Serve hot with cream or custard.

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