With an abundance of blackberries in the garden and the apple trees laden with fruit. it seems to be that time of year again - time to start baking delicious, home-made, rustic fruit pies. These are a big family favourite and don't last long in this house - let me tell you!!
100g butter, cubed and at room temperature
175g plain flour
1 egg yolk
a pinch of salt
2 tbsp water
Method
Add the egg yolk, salt and water.
Mix all together until the ingredients form a ball.
Cover and place in the fridge until ready for use.
For the filling:
8-10 cooking apples
250gms of blackberries
2 tbsp of water
6 tbsp of sugar
1 egg white
Method
Peel and slice apples. Add to a pan with sugar and water and immer until the sugar has disloved then add the blackberries. Cook for a further 10 minutes, then set aside to cool.
Meanwhile, roll the cold pasty on a floured surface (I like my pastry quite thin) and cut out large circles with a double sided cutter - the smaller ones form the top of the pie.
There is no need to be neat as the pies will have a more rustic effect when baked.
Place the cut out circles on a mini-pie baking tray, in a pre-heated oven, gas mark 170 and blind cook for 7 minutes
Remove from oven and let cool, the add the fruit mix and place the smaller pastry circles on top, sealing the edges with egg white,
Make a small insert with the tip of a knife in each of the pie lids - this will let the hot steam escape from the cooking fruit. Sprinkle the sugar on the top of each pie and bake for a further 30 minutes.
Serve with Devon clotted cream or homemade vanilla ice-cream.
