Anne says; “This tart, full of the autumn fruits from our orchard, simply delicious and boasts the best autumn can offer.”
Serves 8
Ingredients:
For the pastry
- 225g/8oz plain flour
- 175g/6oz hard margarine (put in freezer for 20 mins)
- approx ½ cup ice cold water
For the filling
- 3 large cooking apples, peeled and chopped
- 225g/8oz blackberries
- 3 tbsp caster sugar
- 1 egg & 2 tbsp of milk mixed together for egg wash/glaze
To serve
- whipped cream/crème fraiche/custard
Method:
Preheat oven to 200C/180C fan-oven/Gas mark 6
First of all make the pastry by sieving the flour into a large bowl. Now grate in the margarine by dipping the hard margarine into the flour then grating. Do this until all the margarine is grated. Now flick around with a palette knife and add the water. Bring together and leave in fridge for 30 mins.
While the pastry is in the fridge butter a 24cm/9” enamel plate and dust with a little flour. Cut pastry into 2, roll out the pastry and place 1 piece on the plate, fill with the blackberries and apple, sprinkle with sugar and brush with egg wash around sides. Place the second piece of pastry on top and press down with a fork. Now trim off the edges with a sharp knife. Put 2 slits on top and brush with the remaining egg wash.
Place on a baking tray and cook for approx 35 mins (as ovens vary it may take 40 mins).
Take out and leave to cool for approx 10 mins before serving.
Home comforts at its best with a big pot of tea.
Serve pie with homemade custard/whipped cream/crème fraiche.
Enjoy!
