This is the season for picking apples from trees, berries from bushes and making a hearty, warming and melt in your mouth pie! Now this is a very rough recipe because I don’t work to weights for the fruit, just judge by how much you’ve picked or got, and pick a pie dish that suits.
- 2 packs of ready roll short crust pastry
- 10-12 apples, peeled, cored and cut into chunks
- 50g butter
- 100g light brown muscovado sugar
- 1tbsp cinnamon
- A big bowl of picked blackberries (soak them in warm water to bring out any worms and discard
- 1 egg
- Sprinkling demorara sugar
- Get your pie dish and drape one sheet of the pastry over, letting it fall lightly into the base with overhanging edges. If it doesn’t cover the whole base don’t worry – work with what you’ve got.
- Melt the butter and sugar in a pot, stirring to be sure it doesn’t burn.
- Once bubbling, stir in the cinnamon and apples. Let simmer, stirring occasionally for 5-7mins.
- Meanwhile, drain the berries.
- Remove apple mix from the heat and stir in the blackberries. Tip into your pie dish. Brush the egg over your edges.
- Unroll the next sheet of pastry and drape over the top of your pie, letting it fall into place over the fruit (the bumpier the better). Cut an ‘x’ in the center. Brush egg over the top and sprinkle with sugar. Bake in the oven for around 40/50mins. Eat with lashings of custard and ice cream.