Tuesday, 29 April 2014

Apple and Elderberry Pie

I actually made this pie a little while ago and froze it, which is why it looks a but rough around the edges! It was delicious, I do love a good apple pie and I'm really enjoying the elderberries that I picked from my parents garden.

Apple and Elderberry Pie (from Becky Doughty)
(Serves 4-6)

For the pastry
175g plain flour
pinch salt
40g lard
40g butter

For the filling
200g elderberries
3 tbsp cornflour
113g caster sugar
1 tbsp lemon juice
4 cooking apple, thinly sliced
2 tsp cinnamon
60g butter
100g brown sugar

To make the pastry; sift the flour and salt into a large mixing bowl, Then cut the fat into small cubes and add to the flour. Using your fingertips, lightly rub the pieces of fat into the flour.

When the mixture looks like bread crumbs, start to add 2 tbsp of cold water. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean.

Wrap the pastry in cling film and leave to rest in the fridge for half an hour.

Preheat the oven to 180C.

Whilst the pastry is resting, mix the cornflour with 4 tbsp of water and add it to berries and sugar in a saucepan. Cook over medium heat, stirring , until it looks like syrup. Add more cornstarch if the mixture is not thick enough. Remove the pan from heat, add the lemon juice, and set aside.

Heat the butter in a frying pan and add the apples, saute until they are starting to soften but still hold their shape. Add the cinnamon and brown sugar and toss the apples to coat. Gently fold the berries into apples.

Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
Pour the apples and elderberries into pie dish, Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg and make hole in the top of the pastry.
Bake at for 30-40 minutes, or until the top is golden and the fruit is bubbling.

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