Too Late Apple and Raspberry Pie

It’s getting a little late for pie. Pie is an autumn thing, and it is basically Christmas. Truth be told, I made this pie a good month ago, when it was high pie time. And I’ve been far too busy with uni and essays and applications and I forgot. I’m very sorry, because its very delicious and I wish you could have tasted it when the time was right.

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But hey, traditions are there to be slightly changed, so why not eat an apple and raspberry pie in mid-december?

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I don’t know. I definitely would.

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Apple and Raspberry Pie

Pastry

500g plain flour

100g icing sugar

250g butter- cold and cubed!

2 eggs

splash of milk

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Begin by sifting together the flour and icing sugar. Then add the cubes of butter. Using your fingers, rub the butter into the flour, until it resembles very fine bread crumbs.

Add the eggs and the splash of milk, and bring the mixture together until it forms a ball of dough. Try not to overwork it, or it will be elasticy and chewy, not flaky as you want it!

Wrap it in clingfilm and put in the fridge to rest for half an hour.

Once it has rested, take the dough out of the fridge. Divide the ball into two halves (one for the top and one for the bottom!) Lightly flour your work surface and roll out one half until it is about ¼ of an inch thick.

Place this in a pie dish- it will be the base of your pie. Lay a piece of greaseproof paper over the top of it, fill it with rice or dry beans or something like that, and bake at 180 degrees for about 15-20 minutes, until it is slightly golden brown.

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Filling

3 large bramley cooking apples

1 punnet of raspberries

100g of caster sugar

1 tablespoon of cinnamon

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While the base is in the oven, peel and thinly slice your apples. Put them in a large bowl and stir in the raspberries, sugar and cinnamon.

Once the based has finished baking, take it out of the oven. Pour in the fruit. Roll out the top to ¼ inch thick. Cut some holes in the top to let the steam out, as well as to add decoration! Place it on top of the fruit, and trim off any excess.

Glaze the top with egg or milk, and sprinkle with caster sugar.

Put it back in the oven for another 15- 20 minutes, or until golden brown and crispy.

Enjoy straight from the oven!

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xxR

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3 thoughts on “Too Late Apple and Raspberry Pie

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