I’ve fallen so far behind in everything in life (I know you’ve been there). I was supposed to introduce you to this marvellous apple and blackberry pie from Sophie Hanson’s new book at least a month ago. Yet here we are.
Don’t let my delayed introduction put you off from trying both this pie and Sophie’s Around the Kitchen Table. She wrote the book with her mum, artist Annie Heron, so it’s a mix of recipes and suggestions for hanging up the apron for a moment of being creative. I think we could all do with a recipe for that.
It’s been such a hectic year for us so far (that feeling of is it May already, combined with is it only May!?). I could actually use a mighty helping of apple and blackberry pie, to be honest. I just haven’t been taking time for myself and I feel like I’m unravelling. Taking a half hour to myself to prepare this beautiful pie and then another hour to try out some of Annie’s art prompts while it bakes would do me the world of good.
Why am I using “would” when I should be writing “will”? I do think we are our own worst enemies, aren’t we?
So, that’s that. I’m going to sign off now and hand you over to Sophie for the recipe. I’m off to do some baking.
Apple and blackberry pie
Recipe from Around the Kitchen Table by Sophie Hansen and Annie Herron
This pie is nothing fancy, just a simple, pure and homely thing. But that’s what makes it so lovely. The combination of apple and blackberry is a total winner – the blackberries taste extra good because they are extra painful to pick! However, feel free to use any fruit you like (poached quinces would be amazing). I used rye flour because I order it in bulk and always have lots to get through, but I actually find it adds depth, colour and interest to the dough. You can use plain (all-purpose) or other flour if you prefer. And finally, you’ll want to serve this with some gloopy, dollopy cream. Happy baking!
Makes 6 generous slices
Takes 30 mins plus 1 hour chilling time
Bakes 50 mins
Pastry
1⅔ cups (200 g) rye flour, plus extra for dusting
⅓ cup (40 g) icing (confectioners’) sugar
150 g (5½ oz) chilled butter, cut into cubes
3 tsp iced water
1 egg, whisked
Filling
4 large apples
½ cup (110 g) white (granulated) sugar
¼ tsp ground cinnamon
1 cup (130 g) blackberries
To make the pastry, whisk the flour and sugar together in a bowl. Tip the mixture out onto a work surface and make a well in the centre. Add the butter and use the heels of your hands to bring everything together, adding a little of the iced water as you go. Keep smooshing it all together until you have a rough dough, with some pea-sized bits of butter throughout. Shape the dough into a disc, then wrap and chill it in the fridge for about 30 minutes.
For the filling, peel, core and slice the apples. Place the apple in a saucepan with most of the sugar, the cinnamon and a splash of water. Cook over medium heat, stirring often, for about 10 minutes or until the apple has softened. Remove from the heat and set aside. (If time allows, chill the apple.)
Tip the apple into a 6 cup (1.5 litre) pie dish and sprinkle the blackberries over the top.
On a lightly floured surface, roll the pastry into a large rectangle about 4 mm (3⁄16 inch) thick. Cut the pastry into long strips. Lay six or seven strips across the top of the apple mixture, then spin the pie dish 90 degrees and ‘lattice’ in the next layer of pastry strips.
Brush the egg over the top of the pie and sprinkle the remaining white sugar over the top. Place the pie in the fridge to chill for 30 minutes. Preheat the oven to 200°C (400°F).
Bake the pie for about 30–40 minutes or until the pastry is golden. Serve warm with cream or ice cream.
Images and text from Around the Kitchen Table by Sophie Hansen and Annie Herron, photography by Sophie Hansen. Murdoch Books RRP $39.99.
