The Blackberry and Apple Pie Recipe This pie is best eaten on the day it is baked, which will not be difficult!
9 1/2in (24cm) pie dish
1 2/3 cups all-purpose flour, plus extra for dusting
1 1/2 tbsp sugar
1/2 tsp salt
3 tbsp vegetable shortening, chilled and diced
4 tbsp unsalted butter, chilled and diced
For the filling:
1lb 15oz (875g) apples, peeled, cored, cut in half
lengthwise, and sliced into 6 chunks
juice of 1 lemon
2/3 cup sugar, or to taste
1lb 2oz (500g) blackberries
1 Sift the flour, sugar, and salt into a bowl.
2 Add the vegetable shortening and butter and rub together with your fingertips until crumbs form. Sprinkle water over the mix, 1 tablespoon at a time, stopping as soon as clumps form; too much water toughens the pastry. Press the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
3 Put the apples in a bowl, add the lemon juice and all but 2 tablespoons of sugar, and toss. Add the blackberries and toss again.
4 Roll out the dough to a shape 3in (7.5cm) larger than the top of the dish.
5 Invert the dish onto the pastry. Cut a 3⁄4in (2cm) strip the dough, leaving a shape 1 1⁄2in (4cm) larger than the dish. Place a pie funnel in the center. Spoon the fruit around.
6 Moisten the edge of the dish with water and transfer the strip of pastry, pressing firmly. Brush the strip with cold water and transfer the pastry top, pressing down to seal.
7 Cut a hole over the pie funnel and trim the edges. Chill for 15 minutes. Preheat the oven to 375°F (190°C).
8 Bake for 50–60 minutes, until lightly browned and crisp. Sprinkle with sugar and serve hot or warm.
The dough can be made 2 days ahead and kept in the refrigerator, wrapped in plastic wrap.
|Blackberry and Apple Pie|