By Love Fresh Berries (lovefreshberries.co.uk)FRUITY BAKINGWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 19
Freeform
blackberry andapple pies
SERVES 6
For the pastry
250g (9oz) plain flour
50g (2oz) caster or icing sugar
grated zest of 1 lemon
125g (4½oz) butter, diced
3 free-range egg yolks
For the filling
500g (1lb 2oz) cooking apples,
quartered, cored, peeled
and sliced
juice of 1 lemon
175g (6oz) blackberries
50g (2oz) caster sugar
1 tbsp cornflour
a little beaten egg or milk, to glaze
a little extra caster sugar, for
sprinkling
1 To make the pastry, add the flour,
sugar, lemon zest and butter to a
mixing bowl. Rub the butter into the
flour with your 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 finger tips to make a sof t
dough. Chill for 30 minutes.
2 Mix the apple slices with the lemon
juice, then add the blackberries, sugar and
cornflour and toss together.
3 Lightly knead the pastry,
then roll out on a lightly
floured surface until a rough
shaped circle about 33cm
(13in) in diameter. Lif t 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.
4 Preheat the oven to 190°C/Gas Mark
- Brush the top edges of the pastry
with beaten egg or milk,then sprinkle
with a lit tle caster sugar. Bake in the
oven for 25-30 minutes until the pastry
is golden and the fruit is tender. Serve
warm, cut into wedges, with scoops of
vanilla ice cream.
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