Makes one 9 inch pie
Two beautiful fruits in a delicious pie. Try to use a metal pie tin for baking as it gives the best results for the crust.
For the filling:
800g cooking apples (1 3/4 pound) (Use something like a Bramley or Granny Smith)
1 TBS fresh lemon juice
100g caster sugar (1/2 cup)
2 TBS cornflour (cornstarch)
1/2 tsp ground cinnamon
225g of black currants (1/2 pound)
(If you can’t get black currants, you
may use blackberries)
For the pastry:
350g plain flour (2 1/2 cups)
175g cold butter, cut into bits (3/4 cup)
1 TBS milk, approximately
2 tsp granulated sugar
whipped cream, custard or vanilla ice cream
To make the filling, quarter, peel and core the apples. Cut into slices. Put them into a bowl and toss with the lemon juice. Mix the sugar, cornflour and cinnamon together and then toss with the apples. Gently fold in the blackcurrents/blackberries.
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a buttered 9 inch pie tin. Pop a baking tray into the oven to heat.
Divide the pastry in two. Roll out half, on a lightly floured surface and using a floured rolling pin, to a 14 inch diameter circle. Gently fit into the pie dish, taking care not to stretch. Pour the filling into the crust.
Roll out the remaining pastry to a 12 inch circle. (I cut a lattice out of mine with a rolling lattice cutter) Fit on top of the filling. Press, trim and crimp the edges. If you are not using a lattice top, vent the centre of the pie. Brush with the milk and then sprinkle with some sugar. Place onto the preheated baking tray and bake in the preheated oven for 15 minutes. Reduce the oven temperature to 180*C/350*F/ gas mark 4, and bake for a further 30 to 35 minutes, until golden brown. Let stand for at least fifteen minutes before cutting. Serve warm with some whipped cream, ice cream or custard.
This really is a delicious pie. Feel free to sub blackberries for the black currants if that is all you can get. It will still be fabulous! Bon Appetit!
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