Apple and blackberry crumble pie

I am fully in Autumn/Winter baking mode now, and as far as I’m concerned nothing signifies the end of summer and start of autumn more than blackberries.

This pie is adapted from a Hugh Fearnley-Whittingstall recipe for the Guardian, which was about pairing the last of the summer’s produce with the start of the autumn’s, and used raspberries with the apples. He must be living in some strange micro-climate as raspberries were long gone around here when it was published!

Luckily the blackberries were still ripe for picking, and are a classic partner for apple. I pretty much followed the recipe to the letter, but I found Hugh’s quantities for both the pastry and the crumble were far too much, you could probably make 3/4 of the pastry and 2/3 of the crumble and still have some to spare.

Although I made this mainly for the pony to have for breakfast, I think it’s a perfect dessert for chilly evenings, served hot with a big dollop of custard. Which is probably why winter makes me fat…

Apple and blackberry crumble pie (adapted from The Guardian)

For the pastry:

  • 200g plain flour
  • 35g icing sugar
  • 125g butter, cubed
  • 1 large egg yolk

For the filling:

  • 6 medium apples (about 750g), peeled and cored
  • 1 tbsp brown sugar
  • 225g raspberries

For the crumble:

  • 100g plain flour
  • 75g butter
  • 50g light brown sugar
  • 50g rolled oats

To make the pastry, stir together the flour and icing sugar the rub in the butter with your fingertips, until it resembles breadcrumbs. Add the egg yolk, cutting through the mixture with a butter knife, then add a little cold water, a tiny bit at a time, until the mixture starts to come together and can be pressed into a dough. Wrap the ball of dough in cling film and chill in the fridge for 20 minutes, then roll out and use to line a 10″ flan tin. Bake blind for 10 minutes at 180 degrees, then remove baking beans and paper and bake for another 10 minutes, or until golden and crisp.

For the filling, quarter and slice the apples, then heat in a heavy based saucepan for about 5 minutes, or until starting to soften. Hugh FW uses butter for this, but I don’t think it’s necessary. Add the brown sugar and leave on the heat just until the apples are starting to caramelise, then transfer into the baked pie case. Scatter the blackberries on top.

For the crumble, rub the butter into the flour then stir in the sugar and oats. Sprinkle the mixture on top of the fruit, clumping some of it together a bit, then return the pie to the oven for about 30 minutes, or until the crumble is golden and the fruit juices are bubbling. Remove from the tin and serve while warm.

Advertisements

5 thoughts on “Apple and blackberry crumble pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s