Rustic Blackberry and Apple Pie: print version

Rustic Blackberry and Apple Pie | View the slideshow

Ingredients for a 30-cm (12 inch) diameter pie:

Method:

1. pick the berries - wild ones taste better
2. get Bramley apples, flour, sugar, butter, salt (2 parts flour to 1 part butter)
3. first, make the pastry: weigh out the flour & butter
4. add the salt & 2 tablespoons of sugar
5. crumble the mix with your fingers; mix thoroughly until the consistency of breadcrumbs
6. using a knife, gradually add just enough water to bind the mix
7. put the pastry in the fridge (chilled pastry is easier to roll)
8. peel & slice the cooking apples, mixing in a 150g sugar
9. prepare a clean surface for rolling the pastry
10. grease a pie dish with butter
11. cover the pastry rolling surface with flour to prevent sticking   
12. for the pie base, coax 2/3 of the dough into a ball & roll out
13. wrap the pastry around the rolling pin then unroll it over the pie dish
14. mould the pastry to the dish then place a blackbird funnel in the centre
15. add layers of apple slices & blackberries, with a sprinkling of sugar
16. roll out the remaining pastry for the pie lid and place over the pie
17. trim the pastry edges & using your thumbs, seal the lid to the base
18. brush the pie top with milk for a nice glaze
19. oven bake at gas mark 5 (190°C or 375°F) for 30 minutes
20. eat with single cream -scrumptious!