The end of the blackberry harvest meets the start of the apple one so its only natural that we should throw them together in a pie. A good pie filling consists of a smooth sauce with chunky bits as well. So I pre-cook the apples and blackberries to form the sauce and then I add chunky bits of uncooked fruit. I also think its important that the filling is not too sweet so I don't use much honey. Its good to let the tartness of the big sour bramley apples shine through, especially when your serving it with sweetened whipped cream or vanilla ice cream.
Sweet Shotcrust Pastry:
175g plain white flour
40g caster sugar or icing sugar
Some bramley apples
A big handful of wild blackberries
A sprinkle of ground cloves
1. To make pastry just throw everything into a food processor and whizz until it forms a ball. Roll it out and cover the base of your tin, saving half for the lid!
2. To make apple sauce peel and chop apples keeping half the pieces to one side. Add honey & ground cloves. Simmer with the lid on until soft and fluffy. It doesn't take long so watch out, you don't want it to burn.
3. To make blackberry sauce throw blackberries & some sugar in another pot and simmer until soft. Run it all thru a sieve to make a gorgeous smooth & thick sauce.
4. Pop the two sauces into your pie base. Chop in some chunky pieces of apple and whole blackberries. Roll out the pastry lid. Glue it on using egg wash & pinch the edges to join them together. Brush more egg wash or milk on top and sprinkle with demerara sugar. Pop in the over at 180 degrees Celsius for around 30 - 40 minutes (until golden brown). Serve with either whipped cream or vanilla ice cream. YUM!