Autumn Equinox Pie
Method
- Wash the blackberries before adding to a pan with 50g of sugar and heating gently until the juices can be poured off
- Separate the juice and stir the mixed spice into the blackberry pulp then set each aside
- Chop the apples and heat with 50g of sugar and the ground cinnamon until they soften, then set aside and allow to cool
- Mix 50g of sugar into the flour and rub in the soya marge until the mixture resembles fine bread crumbs
- Divide this mixture into equal parts
- Add approximately 25ml water to one half of the flour mix and blend to make a soft but firm dough
- To the other portion, add approximately 25ml of the reserved blackberry juice and repeat
- Roll out half of each dough and line a greased pie tin, allowing a clear line across the centre between colours
- Brush the seam with the soya milk and prick the base with a sharp knife before baking the pastry case for 5 minutes
- When cool, carefully spread the blackberry pulp into the plain half of the case and the apples into the coloured half
- Roll out the remaining pastry as for the case and top the pie, using a fork to flute the crust
- Use off cuts from the lid to decorate the pie lid and pierce the centre
- Bake for 20 - 30 minutes or until golden brown; best served hot with soya custard!
Cooking Temperature: 200 degrees
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Cooking Time: 20-30 Minutes
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Serves: 8
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Keeps For: 5 days
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Tips and Comments
- Inspired by a blackberry picking trip on the equinox (when day and night are of equal length between seasons) This is a decorative twist on the Blackberry and Apple Lattice and always best prepared with free, wild, hand picked fruit!
- See Not-Dairy for info on soya margarine, milk and custard.