Blackberry & Apple Crunchy Pie
- For the pie:
- 2lb approx blackberries and apples
- ½ cup water
- 1 handful sugar
- 6 oz caster sugar
- 6 oz margarine
- 3 medium free-range eggs
- 8 oz self-raising flour
- 1 tsp vanilla extract
- For homemade custard:
- 2 tbsp real custard powder (I use Bird's)
- 2 tbsp sugar
- ¾ pint semi-skimmed milk
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Start by pre-heating your oven to 160° (325° F, Gas Mark 3).
Peel your apples and chop them into thin segments of about 1" square, depending on how chunky you'd like your filling. Place these in a medium sized saucepan, along with the blackberries and about ½ a cup of water. Simmer this on a low heat for about 10 minutes, turning occasionally with a wooden spoon, until the fruit turns a lovely shade of red. (½ cup of water may not seem enough, but trust me, it is!)
While this is simmering, cream the sugar and butter together in a bowl with an electric whisk or wooden spoon until combined and fluffy.
In a separate bowl, beat the eggs. Then, with the electric whisk set on low, carefully pour the eggs into the sugar and butter, a bit at a time, ensuring each dash is well mixed in before adding more egg. Add in the vanilla extract then mix one last time to combine.
Next, sift in the flour in stages, gently folding into the mixture as you go, using a wooden spoon or spatula.
Once the blackberry and apple mixture is simmered, sprinkle in a handful of sugar and stir. Spoon into a medium / large casserole dish, using a slotted spoon if there is a lot of liquid still in the pan.
Spread the mixture evenly around the bottom of the dish, then layer the cake mixture on top, smoothing out with a knife.
Bake in the centre of your pre-heated oven for 25 - 30 minutes, or until a knife pressed into the centre comes out clean.
Serve warm with homemade custard (see recipe below) or shop-bought if not.
Heat the milk in a small pan on the hob, until it is almost at the boil. Mix your custard powder and sugar in a bowl, and add a little bit of the milk to make a paste. Bring the milk to the boil, then pour over the paste and stir constantly until it turns to custard. It should have a nice thick consistency, but still be runny enough to pour from a jug.
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