Meadow Apple and Blackberry Pie or Crumble

PCN NewsByPCN News Hours Posted on Categories Food

by Roy Chapman

The following serves 6 (modify the amounts proportionally for fewer or more).    

  • 800g (1¾ lb) Meadows’ cooking apples, the Bramley type.
  • 1 tbsp lemon juice
  • 100g (3½ oz) caster sugar 
  • ½ tsp ground cinnamon (optional and can be left out)
  • 225g (8oz) Meadows’ blackberries


FOR THE PASTRY

  • 350g (12oz) plain flour, plus extra for dusting
  • 175g (6oz) cold butter or block margarine cut into small cubes

If crumble add

  • 75g/2½oz porridge oats
  • 100g/3½oz soft dark brown sugar

 
EQUIPMENT

  • 900ml-1 litre (1½ pint–1¾ pint) metal pie tin, about 23cm (9in) diameter and 3.5cm (1½ in) deep or an ovenproof dish, for the crumble. 
  1. Make the pastry: put the flour in a large bowl with the butter. Rub together with your fingertips until you have incorporated all the butter. For the pie, add about 6 tablespoons of cold water until the mixture holds together. Gently gather up, then pat into a ball. Wrap in clingfilm and refrigerate for 30 minutes. Cut off just over half the pastry and leave the rest wrapped. Lightly flour the work surface and rolling pin. Roll out the pastry to fit your pie dish.
  2. For the pie, carefully line the pie tin with the pastry. 
  3. If making a crumble, don’t add water, but mix-in the brown sugar and porridge oats and lay aside. 
  4. Quarter, peel and core the Meadows apples, then cut them into slices about 5mm (¼ in) thick. Put them in a large bowl and toss with the lemon juice. Mix the sugar with cinnamon in a bowl, then toss with the apples. Tip in the Meadows blackberries and briefly toss everything together. Be careful and gentle when tossing, or the blackberries will break up.
  5. For the pie, tip the fruit into the pastry-lined tin. If crumble, tip into the over-proof dish.
  6. If a pie, make the lid: roll out the remaining piece of pastry as before, into a 30cm (12in) circle. Brush the rim of the pastry lining the tin with a little milk. Sit the folded pastry circle on the apples and unfold to cover the pie. Press the edges down to seal and trim off the excess with a small, sharp knife. Holding the knife horizontally and with its back to the cut edge of the pie, tap all around to secure the seal. Crimp the pie edge using your fingers. Fill, cover and seal the pie securely. Cut a small slit in the centre, about 2cm (¾ in) long, to release steam.
  7. Re-roll the pastry trimmings and cut out pastry leaves. Brush the pie lid with milk. Arrange the leaves in a circle around the steam hole. Brush the leaves with milk and sprinkle the top of the pie with the 2 teaspoons of caster sugar.
  8. If making the crumble, lay the topping on the fruit, as level as you can. Do not press down, as I like to see the fruit bubble up around the sides as it cooks. For extra colour and crispness sprinkle the topping with some more brown sugar. 
  9. Put the pie or crumble dish into the oven and bake for 40-45 minutes at 180°C (160°C fan/350°F/gas 4). Remove and let sit for 5-10 minutes to allow the juices to settle before serving. 

Serve with cream, custard, or ice cream.

PCN News
PCN News