A month ago on our summer holiday, we bought a pie at the local baker. I can’t really remember if it was blueberry, blackberry or cherry. Because it was so incredibly sweet, that we couldn’t taste the berries. And in my very humble honest opinion that is a shame. At least if you’ve spend the time battling thorns on blackberry bushes in shorts. Then you want to taste the fruits of your efforts.
For some stupid reason I don’t know, I plan blackberry picking every year in shorts. Combining that with me being a little greedy, I always end up with bleeding legs. But it is always worth it. I have a few things I do every year with blackberries; schnapps with vanilla and blackberries and some marmelade. This is simply my favorite jam of all. I think I am going to add this pie to the list.
In this pie I added a few wild apples to give a bit of acidity. If you do not have a wild apples in your back yard, you can replace them with green apples. I think most red apples tend to dissolve a bit to much when cooked. I add a spoonful of cornstarch to thicken the juices a little. This keeps the crust from being soggy.
Scroll through a lot of photos to find the recipe.
- 250g flour
- 125g butter - room temperature
- 60g icing sugar
- 1 egg + 1 for the finish
- 300g blackberries
- 200g apple in cubes
- 1,5 tbsp muscovado sugar
- 1 tbsp corn starch
- 0,5 tsp cinnamon
- 1 vanilla pod
Work the butter into the flour. It has to be the consistency of wet breadcrumbs. Add the icing sugar.
Finish the dough with an egg. Do not knead the dough, simply work it until you are able to form a ball.
Cover with clingfilm before letting it rest in the fridge for 1 hour.
split into two. One with 1/3 of the dough and one with 2/3.
Roll out the largest very thinly. Put it in a greased pie tin.
Combine sugar, vanilla, cinnamon and corn starch. Spread it over the blackberries and the apples.
Fill the tin with apples and blackberries. Cover with the rest of the dough.
Brush with a beaten egg.
Bake for 40 minutes at 180 degree celcius.
Try to let it cool a bit.