Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together. New! Trim the edges as before and crimp them together with your fingers. Pre heat oven to 425 F/220 C/Gas 7. Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. Unroll 1 sheet ready-rolled puff pastry over the dish and trim the edges. Put about 3 tsp of fruit compote on the pastry circles with the egg yolk edges.. Cut a cross in the centre of each of the other 6 circles and place over the filling. Add fresh blackberries for a fresh twist, and you have a winner! This blackberry and apple pie recipe is quick, easy, and ensures a perfect result every time. Blackberry turnovers are the perfect sized hand pie dessert. The filling should be cold when you place it on the puff pastry, or it will melt the fat in the pastry and you won’t get as crisp a finish. A turnover is a breakfast or dessert pastry that can be sweet or savory. https://www.amummytoo.co.uk/apple-and-blackberry-pie-recipe https://www.deliciousmagazine.co.uk/recipes/free-form-blackberry-and-apple-pie Apple pie is a classic dessert or tea time treat. A single 500g block of puff pastry is enough for the 6 pies, you can reroll the remaining pastry and use it to make more pies, but the rerolled pastry never quite puffs up the same as the first cut. www.jamieoliver.com, Sign up for the Recipe of the Day Newsletter Privacy Policy. Dust a work surface with icing sugar, then unroll the pastry and … Combine the apples, sugar and blackberries and put a small pile on each pastry circle. Roll out the pastry and cut out 12 circles with a 10 cm plain cutter. Brush the edges with beaten egg. By using The Spruce Eats, you accept our, Your Complete Guide to 18 Apple Varieties, How to Make Perfect Shortcrust by Hand or Machine. Peel the apple and cut into 2 cm cubes, place these in a saucepan with the blackberries, granulated sugar and water. Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Cover with plastic wrap and chill as above. The dough can also be made in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting. Then preheat the oven to 350 degrees F. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Add the sugar and blackberries to the cooked apples. Bake at 180C for 30 minutes until the pasty has risen and is golden brown. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and a maximum of 30 minutes. Get it free when you sign up for our newsletter! They are made by folding puff pastry or shortcrust pastry dough over some kind of filling then sealing the edges and baking until golden brown. Upturn the pastry and paper onto a baking tray. First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Good Food DealReceive a free Graze box delivered straight to your door. Go foraging and make the most of bountiful blackberries with this simple apple and blackberry... A classic british pudding with a hidden frangipane twist. Pile the prepared fruit into the centre of the pastry leaving a wide border and fold the pastry edges up and over the fruit. Hands on time 20 mins, 40 mins baking time, plus chilling for 30 minutes, 1 lemon, finely grated zest, plus 1 tbsp lemon juice. Flour it lightly. If an account was found for this email address, we've emailed you instructions to reset your password. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Sprinkle the centre of the pastry with breadcrumbs. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy. Unroll your puff pastry sheet, and score around the edge of the pastry, about 1 inch in, making sure not to cut all the way through. Heat oven to 200C/fan 180C/gas 6. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming too warm. Food Network regrets the inconvenience to our viewers and foodnetwork.com users". Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry. Includes icing recipe too. https://www.bakingmad.com/recipe/apple-and-blackberry-turnovers Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Farmersgirl Kitchen | All Rights Reserved | Privacy Policy. Roll out the pastry on a lightly floured surface, large enough to cover the pie. I have had this blackberry bush for four years now and just this July of 2020 is the first significant harvest. Serve warm or cold. If you have a very soft cooking apple that breaks down well, you may not need to thicken the mixture. Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish. https://www.thespruceeats.com/british-apple-and-blackberry-pie-recipe-434894 Separate the egg and brush the edges of half the circles with beaten egg yolk. Whisk the egg white to break it up, then brush the tops of the hand pies with egg white and sprinkle with demerara sugar. The Spruce Eats uses cookies to provide you with a great user experience. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Recipe from Good Food magazine, October 2007. Slash each pasty 3 times, lift onto a baking sheet and bake for 20 mins or until puffed and golden. Copyright (c) 2008. Add this to the blackberries and apples and heat gently stirring until the compote thickens. We use cookies to track your use of our website and to improve your experience of using this site. Read about our approach to external linking. Sprinkle the pastry with the reserved sugar. Add the egg and 2 tablespoons of the sugar, then whizz again until the mixture just forms a ball. Brush the edge of the pastry with beaten egg. magazine. Brush the top of the pie with milk and bake at the top of a hot oven for 20 to 25 minutes. Gently pull the pastry so that the slits open up and a lattice shape is shown. © 2020 Discovery or its subsidiaries and affiliates. Place on a non-stick baking tray or onto baking parchment on a baking tray. The Best Blackberry Puff Pastry Recipes on Yummly | Blackberry Puff Pastry Bites With Brie And Pecans, Apricot-blackberry Puff Pastry Tart, Puff Pastry Apple Dumplings