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Blackberry and Apple Pie

This recipe is in categories Baking, Desserts, Licence to cook,
About this recipe:
Difficulty: 3
Comments:

Skills required: rubbing in, rolling out, preparing fruits, weighing and measuring, using a knife, using the oven.

Processes used:pre-heating, glazing, rubbing in, rolling out, washing fruit, hulling fruit, coring, peeling, chopping


Preparation Time: 30 minutes
Cooking Time: 20-25 minutes
Number of servings: 4
Serving suggestions: Serve with custard.

This classic blackberry and apple pie has a crisp pastry crust and is great served with custard or yoghurt. In late summer and early autumn, you can gather blackberries in many places. However you can use many different seasonal fruits like pears, plums and apricots. You can even used tinned fruit too.

Ingredients

Making and cooking it
  1. Pre-heat the oven to 200C / Gas 6

To make the shortcrust pastry:

  1. Sift the flour into a bowl
  2. Cut the margarine into small pieces and add to the flour
  3. Rub the margarine into the flour, until it looks like breadcrumbs
  4. Add enough cold water to bind the breadcrumbs together and mix to a smooth dough (using your hand can be the best way to do this)
  5. Leave to rest while you make the filling

Preparing the filling:

  1. Wash, core and slice the apples (you can peel these too if you prefer) 
  2. Wash and hull the blackberries
  3. Add the apple and blackberries to the oven proof dish and sprinkle with sugar

Making the pie crust:

  1. Lightly flour a surface and roll out the pastry, until it will cover the pie dish (with a little overhang to spare)
  2. Brush the edge of the pie dish with water to help the pastry stick
  3. Carefully lift the pastry onto the pie dish, covering the filling. It can help to wrap the pastry over the rolling pin when you lift it
  4. Usng the eating knife, trim away any pastry hanging over the edge
  5. Use the fork to seal the pastry down around the edge
  6. You can use any pastry off cuts to decorate the top. Use some milk or water to stick them on. Make a hole for the steam in the centre of the pie
  7. Brush the pastry crust lightly with milk and bake for 20-25 minutes or until golden