Seeing as Jason and Jack picked 12.5kg of Blackberries today on the farm I thought I would share an Apple and Blackberry Pie receipe that we made a few years ago that was absolutely delicious.
Apple & Blackberry Pie
300 g (2 cups) plain flour, sifted.
60 g pure icing sugar, sifted.
2 tsp ground ginger
125 g cold unsalted butter, chopped.
2 tbsp cold milkthick vanilla custard, to serve.
Apple and blackberry filling
750 g Granny Smith apples, peeled, cored, halved, sliced.
110 g ( ½ cup) caster sugar, plus 1 tbsp extra, to sprinkle.
1 vanilla bean, split, seeds scraped.
600 g blackberries
1 tbsp glacé ginger finely chopped.
2 tbsp vanilla custard powder
Cooling time 30 minutes
Chilling time 1 hour
You will need a 24 cm pie dish for this recipe.
Place flour, icing sugar and ground ginger in a food processor and pulse to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add 1 lightly beaten egg and milk and pulse to combine.
Turn out mixture onto a clean work surface and knead until pastry just comes together. Enclose in plastic wrap and refrigerate for 1 hour.
Meanwhile, to make apple and blackberry filling, place apples, sugar, vanilla bean and seeds and 1 tbsp water in a saucepan over medium heat. Cook, stirring, for 15 minutes or until apples are softened. Add blackberries and cook, stirring occasionally, for 5 minutes. Place a colander over a bowl, then drain fruit mixture, reserving juice. Cool fruit mixture completely, then stir through glacé ginger.
Preheat oven to 180°C. Reserve one-quarter of the pastry, then roll out remainder between 2 sheets of baking paper to 3 mm-thick. Line a 24 cm pie dish with pastry, trimming overhanging pastry.
Scatter custard powder over pastry base, then spoon cooled filling on top; remove and discard vanilla bean, if desired. Sprinkle with 2 tbsp reserved juice.
Roll out remaining pastry between 2 sheets of baking paper to 3 mm-thick. Cut into long 2 cm-wide strips, then arrange strips evenly over fruit to create a lattice pattern. Trim overhanging pastry. Lightly beat remaining egg, brush over pastry then scatter with extra 1 tbsp caster sugar.
Bake for 40 minutes or until pastry is golden and cooked through. Serve warm with thick vanilla custard.
Recipe: SBS Food - As seen in Feast magazine, February 2014, Issue 28.