Gisela Graham’s Autumn Apple and Blackberry Pie
2 tbsp plain flour, plus extra for dusting
750g/1lb 10oz sweet dessert pastry
1kg Bramley apples, peeled, cored, halved and sliced
140g caster sugar, plus extra for sprinkling
pinch ground cinnamon
1 egg beaten with 2 tbsp milk
1. Heat the oven to 190C/170C fan/gas mark 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm tart dish, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 minutes more until sandy brown and biscuity. Remove from the oven.
2. Tip the apples into a large bowl and microwave on high for 3 minutes. Add the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
3. Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for one hour until brown and bubbling. Leave the pie to cool for 30 minutes until no longer scorching. Scatter with more sugar, slice and serve. The perfect Autumn treat!
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