Wednesday 12th August 2020
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Serves 8
Preparation time: 50 Mintues
Cooking Time: 30-45 Minutes

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

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Recipe by Dominic Franks

This month Dominic Franks makes the most of summer fruits to create a delicious dish for the season’s end.

When I’m in London for work I stay in a lovely house that backs onto one of the many train tracks that criss-cross the city.  There is a narrow patch of land behind the end of the small garden that rises up to the track and in the summer this land is basically a blackberry, or bramble factory… and it stretches along at least twenty houses. If I could get back there and pick all the fruit, I’d have tonnes of the stuff and the brilliant thing about brambles is that they fruit in abundance and then even more once you start picking them. This year they’re especially juicy and every morning this summer I would go outside to do my stretches and yoga and then pick fruit. Needless to say, the freezer is full.

My mum’s apple and bramble pie is legendary in my memories of childhood. The combination of sweet apple and sharp blackberries is probably what kick-started my obsession with sweet and sharp. Anything sherbetty is a winner with me and this pie ticks all the boxes. The addition of these teeny little Victoria plums, the first of the British plums in the supermarket, makes the whole dish feel very ‘end of summer’ but that’s my favourite time of year so I have no issues and there’s always pie to mop up your sorrows.

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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