Gillian is back today to share with us and delicious Apple Berry Pie Recipe
Gillians recipe are always wholesome and include beautiful ingredients – I can imagine serving these beauties to the mums and dads court side after our Saturday morning netball game! Where would you serve these lovely little pies?
Recipe :: Gillan Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style
- 200g plain flour, plus extra for dusting
- 2 tsp cinnamon
- 140g cold butter, cut into small chunks
- 85g light muscovado sugar
- 1 egg, separated
- 700g Granny Smith apples, cored peeled and cut into 2cm cubes
- Juice of 1 lemon
- 150g blackberries
- 1 tbsp demerara sugar
- 40g butter
- Grease a cupcake pan with butter and heat oven to 180C
- Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 minutes.
- To make the filling, peel and core the apples, and cut each into 2cm pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 8 minutes or until apples have slightly softened, add blackberries and cook for a further 2 minutes. Set aside to cool.
- Roll out pastry to approx 1cm thickness. Cut rounds to fit cupcake pan. Cut smaller rounds for lids.
- Gently press rounds into cupcake pan and spoon in cooled fruit mix ( don't be tempted to spoon in hot fruit as this will affect the baking process of the pastry.) Brush a little water on edge of pastry and place lid on top. Brush with milk and sprinkle with some sugar.
- Bake for 25 minutes or until pastry is golden brown.
- You can substitute blackberries with any seasonal berries