Double crusted apple and blackberry pie

Double crusted apple and blackberry pie

 

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So it was pie week on the Great British Bake Off this week, which was good timing in terms of the weather turning colder, although I suspect the poor contestants had to bake their pies in the heat of the summer! I really liked the look of Frances’ ‘pie in the sky’ this week, although the judges weren’t too impressed. I also loved Kimberley’s filo pie – it looked beautiful! I was sorry to see Ali go though, and I think he should have stayed just for amusement purposes – like putting his Clingfilm in the food processor…

This week, I decided to make the fruit pie from the Signature bake, as just about the only things we manage to grow in our garden (apart from figs), are apples and blackberries, and home-grown fruit really does give a bake that extra edge! They are a classic combination, and go really well with the crisp cinnamon pastry.

Autumn is my favourite season, for a few different reasons:

  1. It is usually chilly enough to wear lots of cosy woolly jumpers and boots, and maybe even to break out the arm warmers!
  2.  The colours are just so pretty; oranges, reds, browns and golds, which makes walking to school (or work) not quite so much of a chore.
  3. And finally, because of all the autumnal baking you can do! Pumpkin season is coming up, which is exciting, and pasta bakes, soups and crumbles are high up on the menu.

So this is a real autumnal, family pie; best served on a crisp, slightly chilly autumn afternoon, in a warm cosy kitchen, and preferably following a nice long walk through the conkers and orange brown leaves.

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Double crusted apple and blackberry pie

For the pastry:

250g plain flour

50g icing sugar

½ tsp cinnamon

Pinch of salt

125g cold butter

1 egg, beaten with a splash of milk

 

For the filling:

3 eating apples, chopped into large chunks

2 Bramley apples, chopped into large chunks

150g blackberries

100g caster sugar

 

1 egg, seperated

25g semolina

50g caster sugar

Baking beans

18cm loose bottomed cake tin

  1. Put the flour, icing sugar, cinnamon and a pinch of salt into a food processor, then add the butter and whizz until it looks like fine breadcrumbs.
  2. Add the egg and milk mixture and pulse a few times until the dough comes together.
  3. Tip the pastry onto a lightly floured surface, and form into a round, but don’t knead it!
  4. Leave in the fridge to rest for at least half an hour.
  5. Meanwhile make the filling. Put the apples and sugar in a saucepan with a splash of water, and heat on a medium temperature for 5 minutes, or until the apples are slightly softened.
  6. Stir in the blackberries and leave to cool.
  7. When the pastry has chilled, cut off 1/3 of it for the top, then roll out the remaining 2/3rds until it is roughly 1cm thick.
  8. Use this to line your tin, then trim around the edge to remove any excess, and prick well all over with a fork. Fill with baking beans, then rest in the fridge for another 20 minutes.
  9. Pre-heat your oven to 180°, and cook the pie base for 10 minutes, until the pastry is a pale golden colour.
  10. Remove the baking beans, then paint the base with most of the egg yolk, using a pastry brush, and then sprinkle with the semolina. Add the apple and blackberry filling, and even it out with a spoon.
  11. Roll out the remaining 1/3 of pastry to a 1cm thickness, then cut out a circle slightly bigger than your cake tin.
  12. Paint the rim of the pie with the remaining egg yolk, then place the pastry lid on top and press down the edge.
  13. Make several holes in the top of your pie with a sharp knife, then brush all over with the egg white and sprinkle with the sugar.
  14.  Bake in the oven for 45-55 minutes, checking that the pastry doesn’t brown too much.

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