autumn plum & apple pie
If it grows in the autumn it’s in this pie – a scrumper’s special.
350g Bramley cooking apples
To make the pastry, put the flour and butter in a food processor and
1 tsp fresh lemon juice
blitz on the pulse setting until the mixture resembles breadcrumbs.
150g fresh blackberries
With the motor running, add the beaten egg and blend until the
4 large ripe plums, halved,
mixture forms a ball. If you prefer to make your pastry by hand,
stoned and cut into thick slices
What a way to get your five a day! We love these freeform pies and if you're a pastry virgin, they're a great way to start your pie-making career.
Serves 8–10
see page 337.
3 tbsp caster sugar, preferably golden
Roll out the pastry on a lightly floured surface into a rough circle
2 tbsp cornflour
about 3mm thick. Transfer to a large baking tray. Preheat the oven to 220°C/Fan 200°C/Gas 7. Peel, quarter and core the apples, then
shortcrust pastry
slice them fairly thinly. Put the slices into a bowl, toss them with
325g plain flour,
the lemon juice, then add the blackberries and plums. Mix the
plus extra for rolling
caster sugar and cornflour in a small bowl. Sprinkle this over the
175g cold butter, cut into cubes
fruit and toss well together, using your hands so you don’t bruise
1 large egg, beaten
or damage the fruit. Tip the mixed fruit into the middle of the
beaten egg, to glaze
pastry, leaving a border of about 7cm all the way around it.
2 tbsp caster sugar, preferably golden
Fold the pastry up and over the fruit, but do not completely cover it; you should still be able to see the fruit in the centre of the pie. Pinch any cracks or splits in the pastry together to seal. Brush the pastry with beaten egg and sprinkle with sugar. Bake in the centre of the preheated oven for 20 minutes. Reduce the temperature to 200°C/Fan 180°C/Gas 6 and cook for a further 30 minutes or until the pastry is crisp and golden and the fruit is tender. To check if the fruit is ready, poke a couple of slices of apple with the point of a sharp knife – it should slide in easily. If not, pop the pie back into the oven for a little longer. Serve the pie from the baking tray, or slide it onto a large platter or board.
238 raised & freeform pies
raised & freeform pies 239
240 raised & freeform pies
raised & freeform pies 241