Apple, blackberry and plum pie
Serving size: 8
Preparation time: 50 Mintues
Cooking time: 30-45 Minutes
Ingredients:
Featured in:
September 2019
Preparation time: 50 Mintues
Cooking time: 30-45 Minutes
Ingredients:
For the pastry:
400g plain flour
200g salted butter at room temperature
50g golden caster sugar
1 teaspoon fresh lemon thyme
A splash of cold water
For the filling:
2 Pink Lady® apples – cored and chopped but not peeled
150g brambles or blackberries
200g plums – de-stoned and roughly chopped
100g sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
The grated zest of an orange
Featured in:
September 2019
Start with the pastry, by placing all the dry ingredients into a bowl and rub the butter into the flour and sugar until it resembles breadcrumbs. Add a little water and bring the pastry together into a dough – wrap in clingfilm and place in the fridge for 30 min.
Place all the fruit, spices, sugar and zest into a bowl and stir together – set aside and pre-heat the oven to 170C.
Roll out half the dough onto a well floured surface, then line your pie dish with the dough.
Pour the mixed fruit into the pie dish, then roll out the remaining dough and lay it on top, crimp the edges of the pie and make a hole in the centre with a knife – brush an egg wash over the pastry and sprinkle with a little caster sugar.
Bake in the oven for 30-45 minutes or until the pastry is golden brown, then remove from the oven and allow to cool for a while before tucking in!
Eat and of course, enjoy!
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