Monday, 24 September 2012

Rustic Blackberry and Apple pies

With an abundance of blackberries in the garden and the apple trees laden with fruit. it seems to be that time of year again - time to start baking delicious, home-made, rustic fruit pies. These are a big family favourite and don't last long in this house - let me tell you!!

For the shortcrust pastry:

100g butter, cubed and at room temperature
175g plain flour
1 egg yolk
a pinch of salt
2 tbsp water


Rub the cubed butter and flour together until they resemble fine breadcrumbs.
Add the egg yolk, salt and water.
Mix all together until the ingredients form a ball.
Cover and place in the fridge until ready for use.

For the filling:

8-10 cooking apples
250gms of blackberries
2 tbsp of water
6 tbsp of sugar
1 egg white


Peel and slice apples. Add to a pan with sugar and water and immer until the sugar has disloved then add the blackberries. Cook for a further 10 minutes, then set aside to cool.

Meanwhile, roll the cold pasty on a floured surface (I like my pastry quite thin) and cut out large circles with a double sided cutter - the smaller ones form the top of the pie.

There is no need to be neat as the pies will have a more rustic effect when baked.

Place the cut out circles on a mini-pie baking tray, in a pre-heated oven, gas mark 170 and blind cook for 7 minutes

Remove from oven and let cool, the add the fruit mix and place the smaller pastry circles on top, sealing the edges with egg white,

Make a small insert with  the tip of a knife in each of the pie lids - this will let the hot steam escape from the cooking fruit. Sprinkle the sugar on the top of each pie and bake for a further 30 minutes.

Serve with Devon clotted cream or homemade vanilla ice-cream.