Are you looking for a dessert which is perfect for spring, delicious and beautiful? Well, you've found it! Although preparing the pastry requires a little
time, this pie is extremely simple to make and packed with
vitamins ... what more could you ask for?
If
you wish to use frozen forest fruit (or any other berries, such as
blackberries, blueberries or raspberries), remember to leave them out
of the freezer to thaw the night before you make the pie.
Ingredients:
for
the pastry
- 330g plain flour
- pinch of salt
- 175g cold unsalted butter, cut into small pieces
- 1 large free-range egg, lightly beaten
- whipped cream or custard, to serve
for
the filling
- 750g cooking apples, peeled, cored and cut into small chunks
- 750g forest fruit (or berries of your choice)
- 100g caster sugar, plus a little extra for sprinkling
- juice of half a lemon
- 1 tbsp plain flour
Requirements:
- a 23cm tart tin, about 2.5cm deep, with a removable base
Method:
To
make the pastry, sieve flour and salt into a large bowl. Add the
butter cut into chunks and, with your fingertips, rub it against the
flour until the mixture resembles fine breadcrumbs. Add 4-6
tablespoons of water, one at a time, until you can shape the dough
into a ball. You might not need all the water. Wrap the dough in
cling film and let it rest in the fridge for at least 15 minutes.
To
make the filling, toss the apples and berries in a large bowl
together with the sugar, lemon juice and flour.
Pre-heat
the oven to 180 °C
(175 °C
for fan ovens), gas 4.
Rub
some butter onto the tin, then pour in some flour and get rid of the
excess. This will help make it non-stick.
Sprinkle
some flour on a clean, hard surface, then roll out two-thirds of the
pastry to a 29cm circle. Gently lift it with a rolling pin and
transfer it to the tart tin. Press the pastry into the base and sides
of the tin, then trim it level to the edges of the tin. Knead the
scraps into the remaining dough. Spoon the apples and berries into
the pastry case.
Roll
out the remaining pastry and, with a knife, cut it into strips. Brush
the edges of the pastry case with some beaten egg, then arrange the
strips horizontally and vertically on top of the fruit to create a
lattice pattern, pressing their ends onto the pastry rim. Trim any
excess pastry.
Brush
with some more beaten egg and sprinkle with sugar.
Bake
the pie in the oven for 45 minutes - 1 hour, watching it now and then
to make sure not to overcook it (if it is acquiring too much colour,
lower the temperature by 5 °C).
The pastry must be golden; the juices bubbling.
Let
it cool down outside the oven and serve it warm with whipped cream or
custard.
Buon
appetito!
