I’ve wanted to make a pie for ages but after misplacing the pie dish I stole from my Mum 2 years ago (along with a couple of knives, a plate and a chopping board, sorry Mum! Haha) I finally bought one of my own and made this raspberry and apple pie!
I was originally going to make a standard boring topped pie but then I decided to go all out last minute and ended up having to make my own pastry for the base. I’m not going to include a recipe for pastry because it’s super easy and I didn’t measure anything but basically chuck flour and butter into a bowl, rub the butter into the flour until it resembles breadcrumbs then keep adding bits of water until it forms a nice dough. Try to handle the pastry as little as possible, the colder your hands the better. I vaguely remember being told, probably by my Grandma that cold hands make better pastry.
4 Bramley Apples
640g (or 2 shop bought packs) of Shortcrust Pastry
Caster Sugar or Light Brown Sugar (to taste and sprinkle over the top)
This is super simple to make with minimal effort and you can make it with just about any type of fruit.
Peel and chop the apples and put in a pan with the raspberries and a few tbsps of water. Place on the job and leave to soften whilst you Wait for the oven to heat up (180 degrees).
Roll out the pastry and cut around the dish. (Only do this if you are wanting a standard topped pie, if you’re wanting to make roses or do something fancy then skip this step.
Place the pastry over the dish and press down.
Cut around the dish and put the excess pastry to the side for decoration.
Add sugar to the fruits mixture to taste and add to the pie dish. (Light brown sugar will make it more caramely as opposed to the caster sugar)
Decorate the top however you like, sprinkle with sugar and put in the over until the pastry is golden (about 20minutes)
TIP: mix a bit of lemon juice to the chopped apples are this will stop them going brown.