Sunday, 14 August 2016

Daddy's blackberry pie

Summer is in full swing and what better way to celebrate sunny, warm afternoons than with a piece of a home made pie.
During our Sunday family walk in the local park, we came across some wild growing bramble bushes. Boys were very excited with our discovery and we quickly decided that it would be lovely to make a blackberry pie.

Todays' entry is taken over by my other half Andy, who makes lovely fruit crumbles and pies :-) - I however added a little twist as it would be boring not to experiment with ingredients and flavours!

Prep time 10 mins, baking 45 mins

Here's what you need:
2 cooking apples.
2 handfuls of fresh blackberries, or if you're making this pie not in the berry season, frozen fruit would be just fine. We even picked enough today to freeze a couple of bags for winter :-)
1 sheet/packet of ready rolled shortcrust pastry (it's a big time saver) - any supermarket will stock it.
sugar - now this is the little twist, I decided to replace caster sugar with the lovely caramel flavoured coconut sugar. It's unrefined and made from the nectar of the coconut palm blossoms. You can of course stick to either brown or caster sugar - we will only need few table spoons to coat the fruit once it's in the pie dish.
A little bit of milk for brushing the pastry on top just before it goes in the oven.
Double cream to accompany the pie.

Here's how to do it:
Peel and chop the cooking apples, add washed blackberries and scatter around in a medium sized pie dish. Sprinkle the fruit with sugar - if you prefer the pie to be sweeter add a bit extra, we added just enough to coat the fruit with the thin layer of sugar. Roll out your ready made pastry covering the dish completely - then cut the unused leftover pastry around the edges of the dish, making sure all the fruit is sealed underneath it. Once the pastry is rolled out to cover the dish pinch around the pastry edges, brush a little bit of milk on top to get a nice colour and glaze.
Put in the oven for 45 minutes on the middle tray in 180 degrees.

When baked take the pie out of the oven, let it cool for a while then tuck in!

Add a dollop of double cream, or if you feel like indulging more vanilla ice cream will work very well. Enjoy - it's yummy and even better when someone else makes it for you! Thanks Andy xx

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