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Blackberry Pie

From Essentials April 2016 UK.

Source and licence

From Essentials April 2016 UK, printed page 85, digitised by the Internet Archive: https://archive.org/details/Essentials_April_2016_UK

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 4 Cox's apples , peeled , cored and sliced 1 medium Bramley apple , peeled , cored and sliced 250g blackberries , defrosted if frozen 2tbsp light muscovado sugar 150g marzipan, cut into 1cm cubes 300g shortcrust pastry 1 egg, beaten, to glaze Itbsp flaked almonds I Heat the oven to 200C, gas 6.
  2. Put the apples and berries in a pie dish, sprinkle with the sugar and bake for 15 mins.
  3. Remove from the oven, scatter with marzipan and leave to cool slightly.
  4. ORoll out the pastry on ^a lightly floured work surface to the thickness of a £1 coin.
  5. Lay it over the filling, trim off any overhanging pastry and crimp the edges.
  6. Use the off-cuts to make leaves to decorate the pie.
  7. 3 Brush the pie top with beaten egg.
  8. Add the pastry leaves and brush again with egg, then sprinkle with flaked almonds.
  9. Cut a couple of air vents in the pastry and bake for 30-35 mins, or until the pastry is deep golden and crisp.