Tis the season for blackberries and apples. We have a glut of both. While walking the dog we’re picking pounds and pounds of blackberries and the little Discovery tree in our garden is positively laden down with fruit. I love the apples from our tree, they’re deliciously sweet and the flesh is a gorgeous pink colour, almost like a peach when you take the skin off! They’re not actually a cooking apple but I find that they hold their texture and flavour very well.
The question is what to do with all the bloody things?
One answer is this simple Blackberry and Apple Pie Recipe
300g shortcrust pastry
2 apples, peeled, cored and sliced
2 tbsp corn flour
a few good handfuls of blackberries
6 tbsp golden caster sugar
milk to brush
– Preheat the oven to gas mark 5.
– Roll out the pastry to a thickness of about a pound coin.
– Cut round your pie dish to get the top.
– Having cored, peeled and sliced your apples toss them in a small bowl with the cornflour and half the sugar.
– Mix the blackberries and apples together in the pie dish and sprinkle with the rest of the sugar.
– Place the pastry on top of the pie dish and crimp the edges with a fork. I like to use the spare pastry to make a picture of what is in the pie and put that on the top too. If there’s enough left I frequently make a mini pie/tart in a silicone baking cup to have in my lunch.
– Brush the top of the pastry with milk and then bake in the oven for 40 minutes or until golden brown.
– Serve warm with cream or vanilla ice cream.