BLACKBERRY & APPLE PIE RECIPE | BBC GOOD FOOD
Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry
Provided by Cassie Best
Categories Dessert, Treat
Total Time 1 hours 35 minutes
Prep Time 50 minutes
Cook Time 45 minutes
Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each
Number Of Ingredients 12
Steps:
- Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
- Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate.
- Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you’d like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base.
- Drain any juice from the apples, then toss through the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries in the lined dish, creating a dome effect in the centre. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
- Now choose how you’d like to decorate the top of the pie (see tips below). Once covered, whisk the reserved egg white and brush over the pastry. Scatter with extra sugar, then put the pie on the baking sheet. Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream or ice cream.
Nutrition Facts : Calories 543 calories, FatContent 25 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.2 milligram of sodium
BEST BLACKBERRY COBBLER RECIPE: HOW TO MAKE IT
I’ve tweaked this recipe a few times, and everyone enjoys it. You can use frozen blackberries, but fresh are best. The lime zest really complements the sweet fruit, and the sour cream pastry is delightful. —Kimberly Reisinger, Spring, Texas
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.
Nutrition Facts : Calories 354 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 337mg sodium, CarbohydrateContent 50g carbohydrate (26g sugars, FiberContent 6g fiber), ProteinContent 4g protein.
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