Apple & Bloodberry Pie (Blackberry)

Ingredients

Sweet Cinnamon Pastry
  • 10.9oz-310g plain flour (sifted)
  • 5.2oz-150g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons water
Filling
  • 4.2oz-120g golden caster sugar
  • 2.1oz-60g light brown soft sugar
  • 4 Braeburn apples (cored, peeled & diced)
  • 3 tablespoons cornflour
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 5 tablespoons lemon juice
  • 1 tablespoon unsalted butter
  • 10.5oz-300g fresh blackberries
  • 6.7fl oz-200ml cranberry and raspberry juice
Decoration
  • Pastry lattice strips
  • Pastry bats (optional- using a bat shaped cutter)
  • Sprinkle of golden caster sugar

Method

  1. To start, prepare the fruit for the filling. Add the brown and golden sugars to a large mixing bowl and combine together using a spoon. Add the apples, blackberries and 3 teaspoons of the lemon juice and combine to coat the fruit. Cover with cling-film and pop in the fridge for at least 1 hour
  2. Meanwhile, prepare the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  3. Next, add the ground cinnamon and golden caster sugar. Mix well. Follow with the water and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  4. When you are ready to proceed, pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 23cm/9” flan/tart tin and set to one side
  5. Next, flour a surface and roll out the 2/3 of the pastry (don’t worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin and in to any broken gaps as the pastry is quite ‘wet’, leaving some overhang. Pop back into the fridge
  6. Continue with the filling. In a medium saucepan over a medium low heat, melt the butter and keep stirring until it is runny (do not boil). Add the cornflour, salt, cinnamon and nutmeg. Combine well again whilst gradually adding the cranberry and raspberry juice. Bring to the boil then remove from the heat and add the lemon juice and prepared fruit. Combine well and return to a medium/low heat once more whilst continuously stirring until the mix has thickened.
  7. Spoon the fruit into the pastry case using a slotted spoon (so you get some juice but not all of it). Smooth it out evenly. Cut off the pastry overhang from around the sides to give neat edges and to re-roll out along with the remaining 1/3 of pastry and cut into strips for the lattice topping and pastry bats (for Halloween)
  8. Attach the pastry lattice strips whilst pinching to the sides of the pie pastry sides to make sure it is attached. Place the bats randomly on top. Sprinkle with golden caster sugar and place on top of the baking tray in the oven. Bake for 45 minutes. Remove from the oven, allow to cool for 30 minutes before removing from the tin
  9. Serve and enjoy hot or cold

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