Bamford & Norden October 2022

One Crust
Fruit Pie
This is by far the easiest fruit pie I have
ever made. It uses shortcrust pastry that
can be either homemade or bought and
any fruit you may have at any time of year.
It is best served straight from the oven
with cream, crème fraiche, ice cream
or custard. I will be using Apples and
Blackberries- both in abundance at this
time of year.
INGREDIENTS
PASTRY
225g plain flour
50g butter
50g white fat- lard, Trex or
white Flora
2 teaspoons caster sugar
Cold water – 1 teaspoon per
25g flour at least
FILLING
450g cooking apples- peeled,
cored and sliced
225g Blackberries, washed
and dehulled and dried on
kitchen paper
1 tablespoon of semolina
50g soft brown sugar
(ground spices can also be
added depending on the
fruits used, eg cinnamon,
nutmeg, allspice, ginger)
1 egg white
METHOD
1. Make the pastry by rubbing the fats into the flour until it resembles
fine breadcrumbs.
2. Using a round bladed knife, mix together with cold water to make a
smooth dough that is not sticky.
3. Turn out onto a floured surface and knead very gently, place in a
covered bowl in the fridge whilst you prepare the fruits.
4. Prepare the apples and place in a bowl with the blackberries, stir in
the sugar.
5. Place the pastry on the middle of a flat baking sheet and roll into a
circle, turning tray as you roll. Sprinkle a 25.5cm circle in the centre
of the pastry with the semolina.
6. Pile the fruit into the centre and turn the edges of the pastry on top
to partially enclose the fruit, don’t worry if the pastry breaks just
patch it up , it is meant to look ragged and interesting.
7. Brush with beaten egg white and sprinkle the sugar over the top.
8. Bake at Gas 6, 200C or 180C fan oven for 35 to 40 minutes or until
the pastry has browned and the fruit is cooked.
9. Serve straight from the oven.
Other fruits to use: Apple and raspberry, Apple and
strawberry, Apricots, Plums, Greengages, Cherries,
Pears, Cranberry apple and orange or what ever combination
you have or like
6 demerara sugar cubes,
crushed or demerara sugar
Recipe kindly supplied by Heather Williams
64
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