Serve this delicious Blackberry And Apple Pie with a generous drizzle of double cream or custard
350g (12oz) ready-rolled, short-crust pastry10 apples peeled, cored and cut into eighths250g (9oz) blackberries100g (31/2oz) butter, cut into 2cm cubesA pinch of salt100g (31/2oz) caster sugar1 egg yolkDouble cream or custard (optional)
Preheat the oven to 220°C/435°F/Gas Mark 7. Roll out the pastry and check to see if it fits over the top of the pie dish. Put the apples into the pie dish and add the blackberries, butter and salt. Sprinkle some of the sugar over the fruit.
Brush the edges of the pie dish with egg. Put the pastry top over the dish and press the edges down with your thumb or a fork to seal. Let it stand for 10 minutes (this helps ensure pastry doesn’t shrink in the oven). Trim the edges and brush the top with beaten egg. Sprinkle with sugar. Bake in the oven for 15 minutes, then cover the pie with foil and cook for a further 40 minutes. Take the foil off and return to the oven for a further 5 minutes to crisp. Serve with the double cream or custard.
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