Apple and blackberry pie
This pie is nothing fancy, just a simple, pure and homely thing. But that’s what makes it so lovely. The combination of apple and blackberry is a total winner – the blackberries taste extra good because they are extra painful to pick! However, feel free to use any fruit you like (poached quinces would be amazing). I used rye flour because I order it in bulk and always have lots to get through, but I actually find it adds depth, colour and interest to the dough. You can use plain (all-purpose) or other flour if you prefer. And finally, you’ll want to serve this with some gloopy, dollopy cream. Happy baking!
Ingredients
PASTRY
- 12/3 cups 200 g rye flour, plus extra for dusting
- ⅓ cup 40 g icing (confectioners’) sugar
- 150 g 5½ oz chilled butter, cut into cubes
- 3 tsp iced water
- 1 egg whisked
FILLING
- 4 large apples
- ½ cup 110 g white (granulated) sugar
- ¼ tsp ground cinnamon
- 1 cup 130 g blackberrie
Instructions
- To make the pastry, whisk the flour and sugar together in a bowl.
- Tip the mixture out onto a work surface and make a well in the centre.
- Add the butter and use the heels of your hands to bring everything together, adding a little of the iced water as you go.
- Keep smooshing it all together until you have a rough dough, with some pea-sized bits of butter throughout.
- Shape the dough into a disc, then wrap and chill it in the fridge for about 30 minutes.
- For the filling, peel, core and slice the apples.
- Place the apple in a saucepan with most of the sugar, the cinnamon and a splash of water.
- Cook over medium heat, stirring often, for about 10 minutes or until the apple has softened.
- Remove from the heat and set aside.
- (If time allows, chill the apple.)
Notes / Tips / Wine Advice:
the apple into a 6 cup (1.5 litre) pie dish and sprinkle the blackberries over the top.
