Gooood evening everyone! Day 3 of Autumn Week successfully completed. Over the weekend I’ve made an Apple and Blueberry Pie for the family and it went down a treat. I usually use a couple of recipes and mould a Carmi-recipe together that I feel appropriate, or just tailor to whatever ingredients I do have so this is what I fabricated for the pie:
1 sweet shortcrust pastry recipe (click here for pastry recipe)
50 g unsalted butter , plus extra for greasing
100 g golden caster sugar , plus extra for sprinkling
2 large Granny Smiths cut, peeled and chopped into teeny pieces
4 green apples cut, peeled and chopped into teeny pieces -to be honest use any apple you want it made no difference
1 teaspoon of ginger powder – original recipes said stem ginger, but I didn’t have any of that did I?
150 g blackberries
1 large free-range egg , beaten
1 teaspoon ground cinnamon
First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of cinnamon. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off. Don’t be scared if you’ve never done this before – how do you know when it’s done? Wait for it to thicken into a red, sugary stew, frothing away like a little potion. Your house will also smell divine you little Witch!
Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin and help you pick the pastry up off the surface. Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife. I can suggest to be stingy around the edges – tuck the pastry where it needs to be tucked, and don’t leave too much excess dough around the edge. It will thicken too much when cooked! You want a nice balance of dough all around your pie.
Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. You can also cut it into strips to make a weaved top, which I regret not doing now. It looks much more pinterest that way! Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry, especially if you didn’t weave the top.
Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of cream and a few blueberries on top for those instagrams. Because it doesn’t exist if you didn’t post it! On second thought, after editing those photos I realised I had never taken a photo of the final product OR my slice… I am completely gutted! The whole reason I made the pie was for a photo of my pretty little slice – damn! Well, that’s how nice it was.