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Blackberry & Apple Pie with custard

Blackberry and Apple Pie (WW2)

Janice Pattie (adapted rom a recipe in Aunt Kate's Ration Recipe Book)
This simple fruit pie is made with Bramley cooking apples and foraged blackberries. It's a classic country fruit pie.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine British
Servings 6
Calories 263 kcal

Ingredients
 

For the shortcrust pastry

  • 60 g margarine plus extra for greasing
  • 140 g plain (all-purpose) flour
  • 60 g sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoons milk

For the filling

  • 500 g cooking apples Approximately 2 large apples
  • 150 g blackberries
  • 1 tbsp golden syrup
  • 120 ml water

Instructions
 

For the pastry

  • Mix the flour with sugar, baking powder, and salt.
  • Rub in 50 g of the margarine with your fingertips, then mix to a stiff paste with a little milk.
  • Divide the pastry into two parts, and line the base of the pie dish with one part.
  • Preheat the oven to 180°C/350°F/gas 4.

For the filling

  • Peel, core and, slice the apples and place them with the blackberries on the pastry in the pie dish.
  • Dot the top of the fruit with the remaining margarine.
  • Put the syrup and water in a small pan and heat until the syrup has dissolved.
  • Pour the syrup and water over the fruit.
  • Cover the fruit with the remaining pastry. Brush with a little milk if it can be spared.
  • Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 45 - 50 minutes, until golden brown and crisp.

To serve

  • Slice the pie into portions and serve with custard.

Notes

Cooking times will vary depending on how fresh your apples are. For best results, cook the fruit first to soften. 

Nutrition

Calories: 263kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 1mgSodium: 105mgPotassium: 229mgFiber: 4gSugar: 23gVitamin A: 459IUVitamin C: 9mgCalcium: 50mgIron: 1mg
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