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Apple, Blackberry and Cinnamon Pie Recipe
Apple pie is something which needs no form of introduction to most people. What a number of people neglect, however, is the huge variety of opportunities that late summer in particular affords for varying apple pie recipes with the addition of other types of fresh, in season fruit. There are few limitations as to what can be added to the apples, with everything from pears, peaches and plums to blackberries, blueberries and raspberries affording interesting opportunities. Throw in the option of spices like cinnamon, ginger or nutmeg and the number of potential combinations is further expanded.
This recipe for apple, blackberry and cinnamon pie was devised using these principals and while it is delicious served hot, try leaving it to cool completely and serve with freshly whipped cream for the tastiest summer dessert eating experience.
List of Ingredients
- 3 Bramley apples, peeled, cored and chopped
- 4oz fresh blackberries
- ½ lemon, juice only
- 3 tsp sugar
- ½ tsp ground cinnamon
- 8oz puff pastry
- Flour for rolling pastry
- Beaten egg for glazing pastry
- Whipped cream to serve
- 4 small mint sprigs to garnish
Preparation and Cooking InstructionsClick thumbnail to view full-size
- Put your oven on to preheat to 425F/210C and pour the lemon juice in to a large glass bowl. Add the freshly peeled and chopped apples and carefully stir them around with a wooden spoon. The idea here is to prevent the apples browning before you can get the pie fully assembled and in to the oven.
- Lay the apples evenly in the base of your pie dish and scatter with the cinnamon.
- Arrange the whole (washed) blackberries on top of the apples.
- Scatter the sugar evenly over the assembled pie filling.
- Roll the pastry out that it is slightly larger than your pie dish. Lay it on top of the dish, trim to size and crimp the edges.
- Sit the pie on a deep roasting tray and glaze with beaten egg. Make a vent in the centre for steam to escape during cooking.
- Put the pie in to the oven for thirty-five to forty minutes, until the pastry is beautifully golden.
Serving the Apple, Blackberry and Cinnamon PieClick thumbnail to view full-size
Delicious as they are, pies are not the only way of crafting summer fruit harvests in to delicious desserts. This great book gives you more than enough ideas to keep you busy cooking up awesome desserts all summer long, ensuring none of your summer fruits go to waste.
- Take the roasting tray with the pie on it from the oven and - even if you intend eating it hot - leave it to cool slightly for about fifteen minutes. If you are eating it hot, you may wish to serve it with ice cream but the recommendation for this pie is definitely to leave it to cool completely and then even refrigerate it to serve it super cool, perhaps outdoors at the end of a grill party. It really tastes much better served this way with whipped cream.
- Hot or cold, cut the pastry in to four serving portions and carefully lift each piece to a large dinner plate.
- Spoon the apples and blackberries in to four deep plates and lay the pastry on top.
- Add the whipped cream - or accompaniment of choice - and garnish if appropriate with the mint sprigs.