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.