Blackberry pie recipe


Blackberry pie recipe

Diet and additional info

    Freezable
  • kcal 543
  • fat 25g
  • saturates 15g
  • carbs 70g
  • sugars 36g
  • fibre 5g
  • protein 6g
  • salt .2g

Ingredients

  • 225g cold unsalted butter, chopped into small pieces
  • 350g plain flour
  • 50g icing sugar
  • 1 large egg yolk (save the white-colored for brushing the pastry)
    900g article” data-tooltip-w >Bramley apple (about 4) peeled, cored, quartered and thinly sliced

Bramley apple

A sizable, flattish cooking apple, eco-friendly to look at but may with specks of red. The flesh…

Polenta

An Italian storecupboard staple, polenta has its own roots within the peasant cuisine of northern Italy…

Blackberry

A purply black-coloured berry comprising many individual seed-that contains fruits surrounding a…

Cream

Fresh unpasteurised milk rapidly separates and also the fat increases to the peak. This fat layer is then…

Method

Place the butter and flour inside a mixer with 1/4 teaspoon salt and blend before the mixture resembles moist breadcrumbs. Or do that by rubbing the butter and flour together inside a big bowl together with your fingertips. Add some sugar and briefly whizz again or stir to mix.

Whisk the egg yolk with 2 tablespoons of cold water, and drizzle within the flour mixture. Make use of the pulse button to combine the mix once again, carry on until it begins to form bigger clumps. When the mixture appears too dry, add a bit more water a teaspoon or 2 at any given time, but a maximum of 3 teaspoon as a whole.

Tip out onto a piece surface and briefly knead the dough to create it into an even ball. Avoid overworking or it is tough. Flatten the dough right into a puck shape and wrap well in cling film. Chill not less than half an hour, or for approximately a couple of days, or freeze for just two several weeks.

Next, result in the filling. Place the apples and half the sugar inside a large bowl, then stir together before the apples are very well coated. Put aside for half an hour to macerate.

Take away the pastry dough in the fridge and divide into 2 pieces, one slightly bigger compared to other. Re-wrap the smaller sized bit of dough and hang aside. Divide the bigger bit of dough into the amount of pies you’d enjoy making, or leave whole for any large one. On the gently floured surface, unveil the dough towards the thickness of the 50p piece, or until big enough to line the bottom of your cake plate or tin, after some pastry overhanging. Roll the dough over your moving pin, lift on your plate or tins, then press rid of it in to the corners. Scatter the polenta or almonds within the base.

Drain any juice in the apples, then toss with the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries within the lined dish, developing a dome effect within the center. Heat oven to 190C/170C fan/gas 5 and put a baking sheet around the middle shelf.

Now select how you’d prefer to decorate the top cake (see tips below). Once covered, whisk the reserved egg white-colored and brush within the pastry. Scatter with extra sugar, then place the cake around the baking sheet. Bake for twenty five-half an hour for small pies, 35-40 mins for medium pies, or 45 mins for any large cake, before the pastry is golden and crisp and also the juices are bubbling. Awesome for ten mins before serving with cream or frozen treats.

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