This is a lovely, tangy fruit pie I made with blackberries I foraged from down by the canal. You can’t say no to free food, especially when it’s so damn sweet, now can you?
70g unrefined cane sugar
30g plain flour
1/4 tsp almond essence
1 tbsp lemon juice
1 pack of pastry from Sainsburys (weight to follow)
Pre-heat oven to 220C. Roll out the pastry on a floured surface to a thickness of about 3-4mm. Using your rolling pin lay the pastry over a 9″ (23cm) baking tin and press into edges gently, being sure not to break it. Cut away the excess round the edge with a knife.
Re-work and roll out remaining pastry into a sheet and cut into strips to make lattice.
In a large bowl mix all the filling ingredients completely until well combined. Pour into pie tin and spread out evenly. Place ‘weft’ part of lattice work across pie. Lay on the ‘warp’ part line by line, working it over and under the ‘weft threads’ (not as in picture, as I messed it up, but you get the idea). Allow pastry to rest for 15 minutes.
Put pie in oven for 25 minutes. Once pastry has browned and filling is bubbling a little remove from oven and allow to cool.
I’ve said this one is just the filling because I bought the pastry. Haven’t quite got my head around doing the pastry by hand yet. Tried it once and it was a bit of a pain. But now I’ve got a blender there’s nothing to stop me!
I did mess up the lattice work as you can see, but it still tastes nice so who cares, right? I also forgot about the pie and left it in a bit longer than necessary, hence the very ‘golden’ look of some bits of it. 25 minutes should do the trick, give or take. It’s up to you how you like it. And don’t be surprised if the filling bubbles over a little too. I removed half a tablespoon of lemon juice from the recipe to cut down on the amount of liquid, but that might not rectify the problem. Not that it’s much of a problem. Pies bubble over sometimes. Such is the way of things. 🙂