Sunday, 17 August 2014


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.


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.


300g plain flour
1/2 teaspoon of salt
150g unsalted butter
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


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
roll out half of the pastry.
Line the base of the enamel plate with the pastry
and using a knife, trim the edges.


Mix together the
demerara sugar,

the cornflour
and the


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.

the cinnamon, cornflour and
demerara sugar mixture.
Toss together
until all the apples are coated.

Wash and dry the blackberries

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
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.

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