After going foraging on a blackberry walk last weekend, today’s blog post is the result of that walk. I decided to combine the blackberries with apples (cooking apples are abundant in the garden at the moment) and make a bottomless pie. What does that mean? It means that I made a blind-baked pie base and it shrunk so much that I couldn’t use it! I therefore went for just a pie crust on top of the filling in a pie dish. Don’t worry, it tasted just as yummy and actually it’s a little bit of a healthier pudding, because there’s about half the amount of pastry! Ingredients: 225g plain flour, 100g butter, 25g caster sugar, 2 tablespoons water, a pinch of salt, 100g sugar, a dash of amaretto, plus as many cooking apples as it takes to fill your pie dish and as many blackberries as you can gather!
The pastry: Combine the flour, sugar and salt in a bowl and rub in the butter using your fingertips. Add the cold water and stir with a knife until it comes together into a stuff dough. Roll out on a floured surface to the thickness of a pound coin. By the way, my pretty rolling pin is from The Caravan Trail if you’re interested. I like to use it for pastry as it’s ceramic so stays cool – very important in pastry-making! The filling: Peel, core and slice enough apples to fill your pie dish. Put the apples in a pan over a medium heat and add 100g sugar to sweeten the tangy taste of the cooking apples and a splash of water (or a dash of amaretto if you like the flavour). Allow to cook down (keeping some chunky bits) and allow the apples to become a little mushy. Taste the apples and add more sugar if needed.