Recipes, re-invented from cooking shows
Apple and Blackberry Pie
Prep. Time:
Baking Time:
Total Time:
30 mins
25 mins
55 mins
Serves:
Serves 6
word
Ingredients
450 g cooking apples, peeled and diced Zest and juice of 1 lemon 5 tablespoons cold water 1/2 cup caster sugar 3 tspn vanilla powder 4 tbsp blackberry powder 1 tbsp ground ginger 80 g blackberries 25 g butter 1 batch Gill’s pastry
Method
Simmer the apples with the lemon juice and water until soft (10- 15 mins) over a low heat in a heavy pan. Add the sugar, vanilla, blackberry powder, ginger and blackberries to the cooked apples. Cook for 2 minutes then remove from the heat and add the butter. Leave to cool.
Roll out half the pastry and line a 7-inch/13-centimeter pie dish. Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish. Roll out the remaining pastry to make a top for the pie. Make a lattice topping if you prefer Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together. Brush the top of the pie with milk and bake in a pre-heated oven at 400ºF for 20 to 25 minutes.
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Instructions
Simmer the apples with the lemon juice and water until soft (10- 15 mins) over a low heat in a heavy pan.
Add the sugar, vanilla, blackberry powder, ginger and blackberries to the cooked apples.
Cook for 2 minutes then remove from the heat and add the butter. Leave to cool.
Roll out half the pastry and line a 7-inch/13-centimeter pie dish.
Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish.
Roll out the remaining pastry to make a top for the pie. Make a lattice topping if you prefer
Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together.
Brush the top of the pie with milk and bake in a pre-heated oven at 400ºF for 20 to 25 minutes.
Heading 5
Ingredients
450 g cooking apples, peeled and diced
Zest and juice of 1 lemon
5 tablespoons cold water
1/2 cup caster sugar
3 tspn vanilla powder
4 tbsp blackberry powder
1 tbsp ground ginger
80 g blackberries
25 g butter
1 batch Gill’s pastry
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