Blackberry and Apple Pie

Name: Blackberry and Apple Pie
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 larges Bramley or McIntosh apples, cored, peeled and each cut into 16 wedges; 142 grams blackberries; 59 milliliters butter, plus extra for greasing; 237 milliliters good-quality cold butter, cut into small cubes; 1 large free-range or organic egg, beaten; 2 larges free-range or organic eggs, beaten; 828 milliliters organic all-purpose flour, plus extra for dusting; 1 Tbsp heaping tablespoon chopped ginger, in syrup; 4 Coxs, Empire or Granny Smith apples, cored, peeled and each cut into 8 wedges; 1 teaspoons ground cinnamon; 237 milliliters icing sugar, sifted; 1 lemon, zested; 8 servings Splash milk; 79 milliliters raw sugar, plus extra for sprinkling

Blackberry and Apple Pie requires about 2 hours and 30 minutes from start to finish. One portion of this dish contains roughly 16g of protein, 39g of fat, and a total of 797 calories. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. 54 people found this recipe to be scrumptious and satisfying. It works well as an American dessert. Head to the store and pick up free-range, icing sugar, splash milk, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.

Ingredients you will need

Pastry Dough

Wrap

Equipment you will use

Plastic Wrap

Oven

Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.

Ingredients you will need

Blackberries

Apple

Butter

Ginger

Sugar

Syrup

Equipment you will use

Sauce Pan

Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (

Ingredients you will need

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Pie Form

Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.

Ingredients you will need

Butter

Dough

Equipment you will use

Rolling Pin

Pie Form

Knife

Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice).

Ingredients you will need

Blackberries

Apple

Fruit

Juice

Equipment you will use

Pie Form

Sieve

Brush the edge of the pastry with beaten egg.

Ingredients you will need

Egg

Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers.

Ingredients you will need

Roll

Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.

Ingredients you will need

Cinnamon

Sugar

Egg

Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.

Ingredients you will need

Custard

Equipment you will use

Baking Pan

Oven

Old-Fashioned Sweet Shortcrust Pastry

Ingredients you will need

Shortcrust Pastry

Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.

Ingredients you will need

Powdered Sugar

All Purpose Flour

Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.

Ingredients you will need

Lemon Zest

Butter

All Purpose Flour

Sugar

Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

Ingredients you will need

Dough

All Purpose Flour

Egg

Milk

Wrap

Equipment you will use

Plastic Wrap

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"