BLACKBERRY APPLE PIE with SHORTCRUST PASTRY

The shortcrust pastry is easy and good. You can substitute block margarine, if you do not eat butter. But the butter crust is wonderful..............

BLACKBERRY/APPLE PIE with SHORTCRUST PASTRY

MAKE: Shortcrust pastry for a two crust pie  and pastry leaves( see below)

 2 ½ pounds of peeled, cored and sliced Granny Smiths

3 cups blackberries
1 cup sugar
½ cup lemon juice
2-3 tbsp flour
1-2 tbsp butter for top of fruit
1 ½ tsp cinnamon
½ tsp ground nutmeg
Beaten egg with water to glaze top

SHORTCRUST PASTRY: 4 cups flour, 1 ½ tsp salt, 1 ¼ cups cold butter, 10 large tblsp COLD water, approx.. ( Cut in butter with flour and salt, till crumbly, add water a little bit at a time, till forms a nice ball of pastry. Divide in two, flatten each disc. Wrap in cling film, and keep in fridge or freezer, till ready to use. 1 disc is good for one 2 crust pie and leaves)

1.    Pour lemon juice into large bowl. Cut in apples and turn to coat. This stops browning.

2.   Toss in Blackberries, add sugar, flour, cinnamon, and nutmeg.

3.   Divide one pastry disc in half. Roll out one half and spread in pie pan.

4.   Fill with prepared fruit. Dot with butter.

5.   Roll out other half of pastry disc. Lay over top of fruit layer.

6.   Cut around edges, not too closely. Whatever is leftover you can use to make leaves. Pastry should  not be too thick.

7.   Crimp or pinch edges to seal in the fruit.

8.   Roll out leftover pastry, cut in leaf shapes, lay on top pastry layer.

9.   Take beaten egg wash and brush over pastry and leaves.

10. Bake in 375 degree oven for about an hour.

11. My mother would serve this with cream ( not whipped..plain cream), or custard, if you are really traditional. Very good with ice cream as well. Not the end of summer without this pie!