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Add a photoServings: 4
Ingredients
- 230 gm plain flour
- 110 gm butter or possibly hard margarine
- 2 tsp caster sugar
- 9/10 kg cooking apples
- 2 Tbsp. cornflour
- 170 gm brambles (blackberries)
- 110 gm golden brown granulated sugar To complete
- 1 x little lightly beaten egg white Golden brown granulated sugar for sprinkling
- 1 x 1.15l deep pie dish
Directions
- Make the pastry as directed in the basic shortcrust pastry recipe stirring in the sugar before adding the water.
- Wrap and refrigeratewhile preparing the filling.
- Peel quarter and core the apples.
- Thickly slice them then toss in the cornflour.
- Add in to the pie dish in layers with the brambles and sugar finishing with a layer of apple.
- The filling should make a high dome above the top of the dish. Set the oven at Gas Mark 6 400 degrees F 200 degrees C. Roll out the pastry to 4 cm (1 1/2 in) larger than the top of the pie dish hold the pie dish above the pastry to gauge the size.
- Cut a strip from the edge of the pastry and carefully lay it around the rim of the dish. Lift the remaining pastry on the rolling pin and check its size approx it should fit the pie dish without stretching and overlap the rim by 6 mm (1/4 in).
- Roll to the right size if necessary.
- Moisten the pastry rim with water and put on the pastry lid pressing the edges together.
- To trim edges hold up the dish on one hand and holding a knife at an angle cut off the excess pastry.
- Knock up the edges by pressing a finger along the pastry and making small horizontal cuts into the edge with the back of a knife all around the rim.
- This prevents the pastry shrinking back into the pie when it is baked.
- Flute the edge at 6 mm intervals keeping the knife upright and the pastry close to the edge of the dish.
- Crisscross the pie top with the back of a knife taking care not to pierce the pastry.
- Brush the top (not the cut edges) with beaten egg white and sprinkle the top with the sugar.
- Bake the pie for 20 min then reduce the heat to Gas Mark 4 350 degrees F 180 degrees C for a further 30 min or possibly till the apples are tender.
- Test by piercing them through the pastry with a thin skewer.
- The Apple and Bramble Pie is equally good served warm or possibly cool although if served cool the pastry is improved if the pie is placed in a warm oven for just a few min before eating.
- Serve with single cream or possibly custard or possibly for a change try mixing equal quantities of custard and natural yogurt together.
- Note: the flavour of an apple pie can be varied with any of the following additions: a quarter of a finelysliced quince mixed with the apple; the finelygrated rind of an orange or possibly lemon; 4 whole cloves distributed proportionately among the apple; 1 level tsp. grnd cinnamon mixed with the granulated sugar; 2 or possibly 3 tab lespoons marmalade or possibly apricot jam spread over the base of the pie dish before adding the filling.
- The brambles can be replaced by an equal quantity of gooseberries (topped and tailed) or possibly raspberries or possibly even mincemeat (reduce the quantity of sugar used in the recipe according to taste).
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 932 | |
| Calories from Fat 372 | 40% |
| Total Fat 41.94g | 52% |
| Saturated Fat 19.56g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 398mg | 17% |
| Potassium 391mg | 11% |
| Total Carbs 131.82g | 35% |
| Dietary Fiber 7.7g | 26% |
| Sugars 47.91g | 32% |
| Protein 10.64g | 17% |
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