Blackberry and Apple Pie

Blackberry (or brambles) is a native species that has grown in hedgerows, woodland, meadows and scrub-land across Britain (and Europe) for thousands of years. The fruit is small juicy and sweet and packed with healthy vitamins. Blackberry season in Britain spans from the end of summer to the beginning of autumn and coincides very nicely with the ripening of our native apples. Apple pie (and its many variations) is typically a southern English dish, due to the vast number of orchards in the south. However traditional recipes can be traced as far north as Scotland. Most modern recipes require sugar but the very earliest recipes did not, as sugar was not widely available at that time.

Ingredients

• 300 grams short crust pastry
• 300 grams wild blackberries
• 500 grams cooking apples (Bramley's)
• 100 grams sugar
• 1 teaspoon cinnamon

How to Make Blackberry and Apple Pie

1. Heat the oven to 190 °C (Gas 6).
2. Peel and slice the apples into a deep pie dish and add the blackberries. Sprinkle on sugar and cinnamon.
3. Roll out the pastry slightly larger than the shape of the pie dish. Seal the pastry onto the dish, crimp edges with a fork and trim off any overlaps.
4. Use the pastry off cuts to decorate the pastry with leaf-shaped pieces. Make a small hole in the centre.
5. Brush over the top with a little milk.
6. Place on a sheaf and bake for approximately 30 minutes until golden brown.

Serving Suggestions

Serve hot or cold with ice cream, custard or cream. However, for a real taste of the west country, serve with a generous spoonful of Cornish Clotted Cream (as illustrated above).

Other recipes to try: Bread and Butter Pudding | Apple Sponge Pudding | Recipe Index

Recipe by D.L. Benney (Falmouth, Cornwall)

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