Well, it is Bramley apple week this week (8 – 12 Feb 16) and a perfect excuse to make a classic sweet pie.
One of my wife’s favourites is apple and blackberry crumble. However, it needs to be eaten straight away, no problem for my wife and I but I just fancied making a pie.
Apple pie is one of those memories from when I was younger, the big chunks of apple in a plate pie that my mum used to make or even the thick pastry and hardly any filling (processed) pie that the school used to dish up for school meals.
All memories that I am very fond of but give the urge to take the pie one step further and to the taste of myself and family.
And here it is my apple and blackberry pie. An adaption from one I saw in a BBC good food magazine many moons ago and adapted, all very slightly when working in the kitchens. I mean how can you change a classic apple pie without ruining its core foundations.
The pie with its delectable buttery pastry that melts away like it was never there yet leaves this incredible sweet butter taste then followed by this sweet, mellow taste of cinnamon apple and finally a tart blackberry that still has its juice. Topped with some clotted cream to serve, heaven.
Apple and Blackberry Pie
- 4 Large bramley apples peeled, cored, quartered and thinly sliced
- 140 g caster sugar
- 1 batch of Sweet pastry see note
- 1 tbsp. Corn flour
- 1 tsp. cinnamon
- 200 g Blackberries
- Ice cream or cream to serve
- Place the apples and half of the sugar in to a large bowl, stir and allow to macerate for 30 mins.
- Remove the pastry and cut in to 2 pieces (1/3 and 2/3). Wrap the smaller piece and place to the side. With the large piece roll out on a floured work top to about the thickness of a pound coin and big enough to sit inside a greased 23 cm cake tin. The pastry should be over hanging slightly. At this point pre-heat the oven to 180C
- Drain the apples and add the rest of the sugar and cinnamon, toss together and with the blackberries layer in to your lined cake tin.
- Place to the side and then roll out the remaining pastry to the same thickness and big enough to sit on top of the pie. Brush the edge of the pie base with water and then lay over the lid.
- Push the sides together and then trim around the edges. Crimp using your thumb and forefingers. You can use a fork if you are unsure how to crimp. This just seals the pastry base and lid together. Brush with a lightly whisked egg white and sprinkle with a little caster sugar.
- Place on to a baking sheet and bake for 45 minutes or until the pie is a nice all-round golden colour. Serve warm with a nice vanilla ice-cream, double or clotted cream.