Freeform Blackberry and Apple Pies
Serves: 8
Ready in: 60 mins +
Cost Cutting Eco Friendly Freezes Well
If you've picked yourself a glut of blackberries, here's how to use them up
Ingredients:
[hd]For the pastry[/hd]250g plain flour
50g caster or icing sugar
1 lemon, grated rind only
125g butter, diced
3 free-range egg yolks
[hd]For the filling[/hd]
500g cooking apples, quartered, cored, peeled and sliced
juice of 1 lemon
175g blackberries
50g caster sugar
1 tbsp cornflour
little beaten egg or milk, to glaze
little extra caster sugar, for sprinkling
method:
- To make the pastry, place the flour, sugar, lemon rind and butter into a mixing bowl. Rub the butter into the flour with fingertips or an electric mixer until it resembles fine crumbs. Add the egg yolks and mix with a round bladed knife then squeeze together with your fingertips to make a soft dough. Chill for 30 minutes.
- Mix the apple slices with the lemon juice then add the blackberries, sugar and cornflour and toss together.
- Lightly knead the pastry then roll out on a lightly-floured surface into a rough shaped circle about 33cm in diameter. Lift over a rolling pin onto a large baking sheet. Pile the fruit mix high in the centre then fold the pastry up and over the filling, leaving the centre uncovered and pleating the pastry slightly to make a large round pie.
- Brush the top edges of the pastry with beaten egg or milk then sprinkle with a little caster sugar. Bake in a preheated oven set to 190C/375F/Gas 5 for 25-30 minutes until the pastry is golden and the fruit tender. Serve warm, cut into wedges with scoops of vanilla ice cream.
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