De-constructed Apple and Blackberry Pie
In continuing with the blackberry saga, I went foraging again and came home with 2.8kg of the berries. So I made more Blackberry Jam and decided to make a pie as well.
As I dislike soggy pie bottoms, I decided to de-construct the pie and make the pastry and filling separately.
You can make the pastry and filling ahead and use them as and when you require it. The pastry will keep for about 5 days in an air tight container and the filling can keep for a few days in the fridge. The filling can be frozen.
Cost : £
Time: 30 min to make, 30 min to bake
250g Short crust pastry – shop bought. Use ½ of 500g pack
1 tsp Sesame seeds
Flour for dusting
3-4 tbsp Sugar or to taste
1 Apple -chopped
½ stick Cinnamon
Cornstarch for thickening
To serve with:
Fresh cream, custard or ice cream
1. Roll out the pastry to a size big enough to cut 6 rounds. The pastry should be about 2-3 mm thick. Before the final rolling, sprinkle the sesame seeds evenly on the pastry and give it a final roll so that the sesame is encrusted in the pastry. Rest the pastry for about 10 minutes.
2. Cut out 6 large rounds and place it in a greased baking sheet. Brush with egg wash and and bake at gas Mk 5 or 190c for about 20-25 minutes until lightly browned.
3. Remove and cool.
1. Cook the apple and the berries and the cinnamon stick in a pan with 1 tablespoon of water over medium heat. When the berries have burst, add in enough sugar to taste.
2. Gently simmer until the mixture is thick.
3. Add a few spoonful of cornstarch mixture to thicken.
4. Remove and cool.
1. In a plate or bowl, place a tablespoon of the filling.
2. Top with a piece of the pastry.
3. Garnish with some fruits.
4. Serve as it is or with cream, custard or ice-cream