238 raised & freeform pies

autumnplum &

apple pie

To make the pastry, put the flour and butter in a food processor and

blitz on the pulse setting until the mixture resembles breadcrumbs.

With the motor running, add the beaten egg and blend until the

mixture forms a ball. If you prefer to make your pastry by hand,

see page 337.

Roll out the pastry on a lightly floured surface into a rough circle

about 3mm thick. Transfer to a large baking tray. Preheat the oven

to 220°C/Fan 200°C/Gas 7. Peel, quarter and core the apples, then

slice them fairly thinly. Put the slices into a bowl, toss them with

the lemon juice, then add the blackberries and plums. Mix the

caster sugar and cornflour in a small bowl. Sprinkle this over the

fruit and toss well together, using your hands so you don’t bruise

or damage the fruit. Tip the mixed fruit into the middle of the

pastry, leaving a border of about 7cm all the way around it.

Fold the pastry up and over the fruit, but do not completely cover

it; you should still be able to see the fruit in the centre of the pie.

Pinch any cracks or splits in the pastry together to seal. Brush the

pastry with beaten egg and sprinkle with sugar.

Bake in the centre of the preheated oven for 20 minutes. Reduce

the temperature to 200°C/Fan 180°C/Gas 6 and cook for a further

30 minutes or until the pastry is crisp and golden and the fruit

is tender. To check if the fruit is ready, poke a couple of slices of

apple with the point of a sharp knife – it should slide in easily. If

not, pop the pie back into the oven for a little longer. Serve the pie

from the baking tray, or slide it onto a large platter or board.

350g Bramley cooking apples

1 tsp fresh lemon juice

150g fresh blackberries

4 large ripe plums, halved,

stoned and cut into thick slices

3 tbsp caster sugar,

preferably golden

2 tbsp cornflour

shortcrust pastry

325g plain flour,

plus extra for rolling

175g cold butter, cut into cubes

1 large egg, beaten

beaten egg, to glaze

2 tbsp caster sugar,

preferably golden

If it grows in the autumn it’s in this pie – a scrumper’s special.

What a way to get your five a day! We love these freeform pies

and if you're a pastry virgin, they're a great way to start your

pie-making career.

Serves 8–10

raised & freeform pies 239

240 raised & freeform pies

raised & freeform pies 241