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Blackberry and Apple Pie

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get the berries - wild ones taste better
START: get the berries - wild ones taste better
choose juicy black ones...
choose juicy black ones...
watch out for thorns...
watch out for thorns...
why not eat some now?
why not eat some now?
leave a few for the birds
leave a few for the birds
this is enough for one pie
this is enough for one pie
you'll also need Bramley apples (not eating apples)
you'll also need Bramley apples (not eating apples)
they'll soak up the blackberry juice...
they'll soak up the blackberry juice...
...plus flour, sugar, butter, salt (2 parts flour to 1 part butter)
...plus flour, sugar, butter, salt (2 parts flour to 1 part butter)
first, make the pastry: weigh out the flour...
first, make the pastry: weigh out the flour...
...and the butter
...and the butter
add the salt and the 2 tablespoons of sugar
add the salt & 2 tablespoons of sugar
crumble the mix together with your fingers
crumble the mix together with your fingers
mix thoroughly by hand
mix thoroughly by hand
so it looks like this...
so it looks like this...
...the consistency of breadcrumbs
...the consistency of breadcrumbs
using a knife, gradually add water...
using a knife, gradually add water...
...just enough to bind the mix
...just enough to bind the mix
put the pastry in the fridge (why? chilled pastry is easier to roll)
put the pastry in the fridge (why? chilled pastry is easier to roll)
peel the cooking apples
peel the cooking apples
this is enough fruit for one pie
this is enough fruit for one pie
next, prepare a clean surface for rolling the pastry
next, prepare a clean surface for rolling the pastry
grease a pie dish with butter
grease a pie dish with butter
weigh out the 150g of sugar
weigh out the 150g of sugar
slice the peeled apples
slice the peeled apples
add a little sugar as you proceed
add a little sugar as you proceed
and some more...
and some more...
sprinkle flour on the rolling surface - to stop the pastry sticking
sprinkle flour on the rolling surface - to stop the pastry sticking
ensure it's covered
ensure it's covered
for the pie base, coax 2/3 of the dough into a ball...
for the pie base, coax 2/3 of the dough into a ball...
flatten the ball with the rolling pin
flatten the ball with the rolling pin
rotate the pastry 90° and flatten again
rotate the pastry 90° and flatten again
er, like this...
er, like this...
if the pastry sticks, rub a little flour on the pin
if the pastry sticks, rub a little flour on the pin
looking good
looking good
need to get it thinner
need to get it thinner
roll out the corners
roll out the corners
and the sides
and the sides
done!
done!
wrap the pastry around the rolling pin-
wrap the pastry around the rolling pin-
-then unroll it over the pie dish
-then unroll it over the pie dish
using your fingers, mould to the shape of the dish
using your fingers, mould to the shape of the dish
use a knife to trim off the surplus
use a knife to trim off the surplus
hmm, they're a few edges to repair...
hmm, they're a few edges to repair...
use some surplus pieces to repair the edges
use some surplus pieces to repair the edges
nearly finished...
nearly finished...
place a blackbird funnel in the centre
place a blackbird funnel in the centre
add the slices of apple
add the slices of apple
and then a layer of those wild berries
and then a layer of those wild berries
more apple slices, with a sprinkling of sugar
more apple slices, with a sprinkling of sugar
top with the remaining berries
top with the remaining berries
now to make the pie lid...
now to make the pie lid...
work the pastry into a ball
work the pastry into a ball
more rolling
more rolling
more flour
more flour
all this will be worth the effort!
all this will be worth the effort!
will the lid be big enough?
will the lid be big enough?
test the pastry lid for size -yes!
test the pastry lid for size -yes!
roll around the pin -
roll around the pin -
and then -
and then -
unroll over the pie
unroll over the pie
the blackbird needs air!
the blackbird needs air!
- quick
- quick
>gasp<
*gasp*
trim the edges
trim the edges
use your thumbs to seal the lid to the base
use your thumbs to seal the lid to the base
a final trim
a final trim
brush the top with milk for a nice glaze
brush the top with milk for a nice glaze
bake in an oven, gas mark 5 (190°C or 375°F)
bake in an oven, gas mark 5 (190°C or 375°F)
don't waste the apple cores and skins -
don't waste the apple cores and skins -
- feed the worms
- feed the worms
this bit you don't see in cook books
this bit you don't see in cook books
it's called clearing up
it's called clearing up
never mind
never mind
...30 minutes later
...30 minutes later
eat with single cream -scrumptious!
eat with single cream -scrumptious!
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