November 28, 2013 by cookingtofeel
Today’s the day where we all eat our hearts out with the ones we love–what could be better? My family had a low-key Thanksgiving this year, with my sister and mom cooking the main feast while we had the Macy’s Thanksgiving Day Parade and National Dog Show on the TV. I always make the dessert and usually I try to stick with a theme (and my sister chose Mexican food again this year), but I wanted something more traditional. And my mom wanted pie.
I had no objections to pie, since it’s one of my favorite desserts. The flaky crust, warm filling, and unique flavors make pies one of the tastiest and most versatile desserts. This year, I searched for a perfect pie recipe that my family would love, but wouldn’t be too traditional. I found a rustic blackberry and apple pie that would just be perfect. Since the original recipe is British, I’ve done all of the hard work and converted everything over to cups and the like. If you would like to see the original version, click here.
Blackberry and Apple Pie
Recipe courtesy of redonline.co.uk
For the pastry:
- 1 cup all-purpose flour
- 3-1/2 tablespoons sugar
- 1 lemon, grated rind only
- 1 stick plus 3/4 tablespoon butter, diced
- 3 egg yolks
For the filling:
- 5 cooking apples (I used Granny Smith), quartered, cored, peeled, and sliced
- Juice of 1 lemon
- 6 ounces blackberries
- 3-1/2 tablespoons sugar
- 1 tablespoon cornstarch
- 1beaten egg to glaze
- Little extra sugar for sprinkling
- Vanilla ice cream
To make the pastry, add the flour, sugar, lemon rind, and butter to a mixing bowl. Rub the butter into the flour with your fingertips or an electric mixer until it resembles fine crumbs. Add the egg yolks and mix then squeeze together with fingertips to make a soft dough. If it’s too soft, add a spoonful or two or flour and mix well. Chill for 30 minutes.
Preheat your oven to 374 F. Mix the apple slices with the lemon juice then add the blackberries, sugar, and cornflour and toss together.
Lightly knead the pastry then roll out on a lightly floured surface until it’s a roughly shaped circle about 13 inches in diameter. Lift over a rolling pin on to a large baking sheet. Pile the fruit mix high in the center then fold the pastry up and over the filling, leaving the center uncovered and pleating the pastry slightly to make a large round pie.
Brush the top edges of the pastry with beaten egg then sprinkle a little sugar. Bake for 25 to 30 minutes until the pastry is golden and the fruit tender. Serve warm cut into wedges with scoops of vanilla ice cream.