Apple and blackberry fruit pies
1 Reviews
About the bake
Fill with seasonal fruits – such as rhubarb , gooseberries or plums.
Method
Step 1
For the pastry, place the flour and butter in a large bowl. Rub the butter into the flour, and then mix in the sugar and a pinch of salt.
Step 2
Combine the pastry into a ball and knead it briefly. Wrap the pastry in cling film and chill for about 30 minutes.
Step 3
Place the apples, and 2 tbsp sugar in a large saucepan with two tablespoons water and heat gently until the apples begin to soften.
Step 4
Add the blackberries and cook for a further 5 minutes. Leave to cool slightly.
Step 5
Preheat the oven to 200°C (fan oven 180°, gas mark 6). Very lightly grease a muffin tin.
Step 6
Roll half the pastry and cut it into about 20 x 7.5 cm rounds, gathering up the scraps and re-rolling. Do the same with the other half of the pastry, this time using the 6 cm cutter. Use the larger pastry rounds to line the muffin tins.
Step 7
Spoon the apple and blackberries mix into the cases. Gently wet the edges and top with the smaller pastry rounds pressing gently to seal.
Step 8
Brush the tops of the pies with the beaten egg and sprinkle with demerara sugar. Bake for 20 minutes until golden.
Step 9
Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar.
Ingredients
For the pastry
- 350gAllinson's Plain White Flour
- 225gButter (unsalted) (cold, diced)
- 100gBillington's Unrefined Golden Caster Sugar
- 0pinchSalt
For the filling
- 2Apple(s) (cooking, peeled cored and chopped)
- 100gBlackberries
- 2 tbspBillington's Unrefined Golden Caster Sugar
- 2 tbspWater
For the topping
- 1Egg(s) (free range) (beaten)
- 3 tbspUnrefined demerara sugar
- Unrefined golden icing sugar