So many blackberries, so few recipes. I had to toss up between a pie or a crumble because I’m not interested in baking blackberries any other way. Whether you’re scrumping them from the side of the road or picking them off your neighbour’s rampant bush, blackberries abound and this pie is going to change your life. I have been known to take a nonchalant stance when it comes to pie crusts. I’ve made a few good ones but mainly they’re not much to write home about. So I did a little bit of research before I made this pie and after some scouring and Googling I have put the filling of one pie together with the flaky crust of another recipe and created this Frankenstein pie which is the best thing I’ve baked in a long while. The blackberries are not at all sour and the addition of cinnamon transforms the flavour in an unexpected and delicious way.
I found the perfect pie crust recipe from Mel’s Kitchen Cafe. She has an in-depth tutorial for those wishing to seek further pastry wisdom, but the rules are pretty simple and I think you’ll enjoy success. While Mel advises making this pastry by hand, I made a successful version using my food processor. The key is to make sure you have a good lot of larger butter pieces in the mixture as the butter releases steam making the pastry lighter and flakier. Mix the sour cream in by hand though and you’ll need to bring the dough together using your hands and squashing it all down a bit.
Blackberry and Apple Pie Recipe
Ingredients:
3-4 apples peeled and sliced
400g blackberries
140g caster sugar
1 tsp cinnamon
2 tbs flour
Pinch salt
OVEN 180C
Method:
Microwave the apples on high for 3 minutes.
Toss is sugar, cinnamon, flour, salt and blackberries and mix.
Pour the filling into your pastry crust and bake for 1 hour in a moderate oven.