BLACKBERRY AND APPLE PIE

Good Afternoon to you,

Today, I am going to be making a,

Blackberry and Apple Pie.  Nothing unique in that, but it is the first time, I am going to be using,

an enamel pie plate. As you can probably see, it is buttered, ready and waiting for action.  The reason for using this enamel pie plate, is because I discovered it recently whilst I was out shopping.  I popped into the Grainger Market to buy some fruit and  came upon a small shop which sold enamel plates....  I immediately thought of Bob, George's father.

I think I have mentioned before, Bob was the cook in the family, he would cook and bake and Sadie would clear away after Bob. Don't think this was mean spirited on Bob's part, as Sadie said, she much preferred clearing away, to cooking, so it was a very good partnership.

.... and where does the enamel plate fit in?  Well, one of the first pies I remember Bob baking in the 1960's, was a beef and onion pie.... and it was baked using an enamel plate.  Bob always called these pies, plate pies and I can remember how well cooked the base of Bob's pies were, there was never a 'soggy bottom' in sight.... I am using Paul Hollywood's description of an undercooked  pie base.... brilliant isn't it. 

So while in the market, I bought some blackberries along with some Bramley apples, which had been grown in Kent and when I arrived home,  I set about organising myself to make a Blackberry and Apple Pie.... well not before I had put my feet up for a few minutes to enjoy a cup of coffee and a scrummy chocolate biscuit.

So today, even before I put on my pinnie, I am listening to,

the soundtrack to the 1985 film, 'Out of Africa', whilst I am drinking my coffee.  I close my eyes and the music is so relaxing.  I love this film and I love the soundtrack, which is quite co-incidental, because so does Lynne from Irish Garden House.  We were talking about music the other day and Lynne mentioned that she loved the soundtrack to 'Out of Africa' and I told her I loved it as well, so it seemed the perfect time to listen to it.

I have finished my coffee and chocolate biscuit, the music is still playing, so it is time to get up out of the chair, to organise my ingredients.  

So now, it's on with the pinnie and here are the ingredients you will need.

INGREDIENTS TO MAKE

BLACKBERRY

AND

APPLE PIE

5 medium Bramley applies

200g Blackberries

1 tablespoon of lemon juice

100g demerara sugar

2 teaspoons of cinnamon

1 teaspoon of cornflour

I have given the ingredients for the pie crust

but not photographs showing how to make the pastry,

as we have made pastry so many times before.

INGREDIENTS

FOR THE

PIE CRUST

300g plain flour

1/2 teaspoon of salt

150g unsalted butter

plus

1 teaspoon of butter to

 butter the pie tin.

1 egg yolk

1-2 tablespoons of iced water

1 teaspoon of caster sugar

to sprinkle over the pie

HOW TO MAKE 

BLACKBERRY AND APPLE PIE

Pre-heat the oven to 180C

Make the pastry and place in the fridge for 

30 minutes.

Butter a 10 inch enamel pie plate

Remove the pastry from the fridge

and

roll out half of the pastry.

Line the base of the enamel plate with the pastry

and using a knife, trim the edges.

THE FILLING

FOR 

BLACKBERRY AND APPLE PIE

Mix together the

demerara sugar,

the cornflour

and the

cinnamon.

Set aside for the moment.

Peel, core and quarter

the apples

and place in a bowl.

Pour the lemon juice

over the apples 

to prevent the apples from  becoming brown.

As each apple is peeled, cored and quartered

toss in the lemon juice.

Add

the cinnamon, cornflour and

demerara sugar mixture.

Toss together

until all the apples are coated.

Wash and dry the blackberries

then

arrange both the apples and the

blackberries on the

pastry base.

Don't worry, as the plate will be piled high with

apples and blackberries.

I layered apple first, then filled in with blackberries

then another layer of apple

and another layer of blackberries

and so on.

Using a little water, brush the edges

of the pastry.

Roll out the remaining pastry 

for the lid of the pie.

Remember the pastry will need to be much

larger than the pie plate as the apples

and blackberries are piled high.

Place the pastry lid over the fruit

and seal the pastry,

by pressing the edges

together using a fork.

Cut out four leaves to decorate.

Oops, as you can see, one leaf

has gone astray.

Brush the pastry with beaten egg

and 

sprinkle with caster sugar.

Bake for 45 minutes

or until the pastry is golden brown.

Isn't this pie huge.... I promise, you will not 

be disappointed.

Pretty impressive don't you think.

I removed a portion of the pastry lid

because I wanted you to see that the fruit

remained firm when cooked.

Although the blackberries and apple released

some juices, it did not spoil the base of the pie.

Bob always swore by enamel pie plates and do you know I think he was right.  This was a trial, as I had expected to find the base to be uncooked, but it was thoroughly cooked, even nicer because there were so many juices.  I think next time I might add a little more cornflour, to make the juices a little thicker.

Do you have a trick for thickening pie juice.  I have heard of semolina being layered on the bottom of the pie, but this is something I have never done.

I think Bob would be proud as he loved pies in any shape or form, but as he grew older, he developed a very sweet tooth.  I really feel he would have had a smile on his face when he sat down to enjoy this Blackberry and Apple Pie..... with a spot of Devonshire clotted cream.

Take care and I will see you on Wednesday.

This week I will be joining,

Lisa from Flour Me With Love for Mix It Up Monday

and

Karen from Sew Many Ways

and
Joy from Yesterfood for Treasure Box Tuesday