BLACKBERRY PUREE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.

Steps:

• To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. Whisk the two egg yolks with 1 tablespoon of cold water in a small bowl then drizzle over the flour mixture. Pulse until the dough starts clumping together in chunks – if it is too dry, add an extra teaspoon of water at a time. Tip out onto a work surface and knead briefly to bring together into a smooth dough. To make by hand, rub the butter and flour together with your fingertips until no big buttery lumps remain. Stir in the sugar, then whisk the egg and water as above and mix in with a cutlery knife until the pastry starts to clump together.
• Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes.
• To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat. Stir occasionally, returning the lid each time, until the apples are very soft. Beat over a high heat to drive off any remaining liquid and smash the apples to a purée. Take the apple purée off the heat and stir in the eating apples and blackberries. Taste for sweetness and, if the blackberries are too sharp, add a tablespoon more sugar.
• Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray (or pizza stone). Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang. Add the apple mixture, doming towards the centre, then roll out the second piece of pastry until big enough to cover the dish. Brush a little of the egg white around the pastry rim of the pie, then carefully lift on the top pastry to cover. Press down the edges to seal and trim any overhang with a sharp knife. Poke a few holes in the top of the pie, crimp the edge and decorate with any trimmings, if you like. Use egg white or water to stick on any pastry decorations.
• Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar. Place the pie dish on the preheated baking tray and cook for 10 minutes, then lower the oven to 180C/160C Fan/Gas 4 and bake the pie for a further 35–40 minutes until golden. Cut into slices and serve with ice cream or cream.