A couple of lovely new friends invited us over to brunch the other weekend and so we decided to make a fruit pie to take along with us.
That morning at the Farmers Markets we picked up a punnet of lovely fresh blackberries and so we thought that it would be fun to bake a blackberry pie. We also had a few apples in the fridge and so we threw them in (along with a pear that we thought would add a nice sweetness to the mix).
The result was delicious. The apricot pie might still be my favourite, but really I'd put them neck and neck. The apples and pear were all warm and cinnamon-y, while the blackberries just exploded in your mouth with their tart sweetness. mmmm
One punnet of blackberries
3 small apples (peeled, cored and chopped)
1 pear (cored and chopped)
1 teaspoon cinnamon
2 tablespoons of brown sugar
1/4 cup of almond meal (or LSA)
2 cups whole-wheat flour
1/2 teaspoon salt
1/3 cup canola oil
1/2 cup cold water
Essentially just make the pastry and roll it flat. Then line a pie dish and dry bake it for about 10 minutes on 200-220 C.
Then mix the apple and pear with the dry ingredients and place them in the baked pastry. Cover with blackberries and then make a lid with the remaining pastry - or chop it up into strips in order to make a thatched lid.
Bake for another 35-40 minutes on 200-220C (or until golden brown on top).
Here's a picture of the inside before we baked it: