apple and bramble pie

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Cooking receipe to make apple and bramble pie under category General Recipes. You may find some video clips related to this receipe below.

apple and bramble pie

For the shortcrust pastry

230g plain flour

110g butter or hard margarine

2 teaspoons caster sugar

For the filling

0.9 kg cooking apples

2 tablespoons cornflour

170g brambles (blackberries)

110g golden granulated sugar

To complete

A little lightly beaten egg white

Golden granulated sugar for sprinkling

A 1.15l deep pie dish

Make the pastry as directed in the basic shortcrust pastry recipe stirring in the sugar before adding the water.

Wrap and chill while preparing the filling.

Peel quarter and core the apples.

Thickly slice them then toss in the cornflour.

Add to the pie dish in layers with the brambles and sugar finishing with a layer of apple.

The filling should make a high dome above the top of the dish. Set the

oven at Gas Mark 6 400 degrees F 200 degrees C.

Roll out the pastry to 4 cm (11/2 in) larger than the top of the pie dish hold the pie dish above the pastry to gauge the size.

Cut a strip from the edge of the pastry and carefully lay it around the rim of the dish. Lift the remaining pastry on the rolling pin and check its size?it should fit the pie dish without stretching and overlap the rim by 6 mm (1/4 in).

Roll to the right size if necessary.

Moisten the pastry rim with water and put on the pastry lid pressing the edges together.

To trim edges hold up the dish on one hand and holding a knife at an angle cut off the excess pastry.

Knock up the edges by pressing a finger along the pastry and making small horizontal cuts into the edge with the back of a knife all around the rim.

This prevents the pastry shrinking back into the pie when it is baked.

Flute the edge at 6 mm intervals keeping the knife upright and the pastry close to the edge of the dish.

Crisscross the pie top with the back of a knife taking care not to pierce the pastry.

Brush the top (not the cut edges) with beaten egg white and sprinkle the top with the sugar.

Bake the pie for 20 minutes then reduce the heat to Gas Mark 4 350 degrees F 180 degrees C for a further 30 minutes or until the apples are tender.

Test by piercing them through the pastry with a thin skewer.

The Apple and Bramble Pie is equally good served hot or cold although if served cold the pastry is improved if the pie is placed in a hot oven for just a few minutes before eating.

Serve with single cream or custard or for a change try mixing equal quantities of custard and natural yogurt together.

Note: the flavour of an apple pie can be varied with any of the following additions: a quarter of a finelysliced quince mixed with the apple; the finelygrated rind of an orange or lemon; 4 whole cloves distributed evenly among the apple; 1 level teaspoon ground cinnamon mixed with the granulated sugar; 2 or 3 tab lespoons marmalade or apricot jam spread over the base of the pie dish before adding the filling.

The brambles can be replaced by an equal quantity of gooseberries (topped and tailed) or raspberries or even mincemeat (reduce the quantity of sugar used in the recipe according to taste).

Serves 4

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