Short crust pastry
1-2 tbsp water
Filling and topping
50g butter (and a tiny bit for greasing)
100g golden caster sugar (and a tiny bit for on top)
3 large Bramley apples, peeled, cored and sliced into 12 wedges
1 egg, beaten
1 tsp ground cinnamon
- Preheat the oven to 180°C
- Make the pastry by combining the flour with the butter and water in a bowl to form a soft dough. Chill the pastry in the fridge in cling film until it's required.
- Melt the butter and sugar together in a pan on a low heat.
- Add the apples and simmer for around 10 minutes until softened.
- Add the blackberries and simmer for a further 5 minutes.
- Split the dough into two equal pieces and roll out each half to around 1cm thickness.
- Using the pie plate, cut out two rounds (It's better if they are too big than two small as they can be trimmed down later).
- Grease the pie plate with butter and insert one round into the base.
- Add the apple and blackberry filling and place the second round on top.
- Using a fork crimp the edges of the two rounds together to form a seal, brush over the egg lightly, slice a few holes in the top and sprinkle with the sugar and cinnamon.
- Cook for around 40 minutes until golden brown and hot throughout.
We used a Great British Bakeware Pie Plate to create this pudding. It's Glide-X coating helps to transfer the pie to a plate with ease ready to serve - it literally slides right off and makes cleaning up afterwards quick.
You can find out more about this range of products here: http://www.george-wilkinson.com/bakeware/great-british-bakeware
*We received a pie plate for the purpose of this recipe*