serves
8
prep
1 hour
cook
1 hour
difficulty
Mid
serves
8
people
preparation
1
hour
cooking
1
hour
difficulty
Mid
level
Ingredients
- 300 g (2 cups) plain flour, sifted
- 60 g pure icing sugar, sifted
- 2 tsp ground ginger
- 125 g cold unsalted butter, chopped
- 2 eggs
- 2 tbsp cold milk
- thick vanilla custard, to serve
Apple and blackberry filling
- 750 g Granny Smith apples, peeled, cored, halved, sliced
- 110 g (½ cup) caster sugar, plus
- 1 tbsp extra, to sprinkle
- 1 vanilla bean, split, seeds scraped
- 600 g blackberries
- 1 tbsp glacé ginger, finely chopped
- 2 tbsp vanilla custard powder
Cooling time 30 minutes
Chilling time 1 hour
You will need a 24 cm pie dish for this recipe.
Instructions
Place flour, icing sugar and ground ginger in a food processor and pulse to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add 1 lightly beaten egg and milk and pulse to combine.
Turn out mixture onto a clean work surface and knead until pastry just comes together. Enclose in plastic wrap and refrigerate for 1 hour.
Meanwhile, to make apple and blackberry filling, place apples, sugar, vanilla bean and seeds and 1 tbsp water in a saucepan over medium heat. Cook, stirring, for 15 minutes or until apples are softened. Add blackberries and cook, stirring occasionally, for 5 minutes. Place a colander over a bowl, then drain fruit mixture, reserving juice. Cool fruit mixture completely, then stir through glacé ginger.
Preheat oven to 180°C. Reserve one-quarter of the pastry, then roll out remainder between 2 sheets of baking paper to 3 mm-thick. Line a 24 cm pie dish with pastry, trimming overhanging pastry.
Scatter custard powder over pastry base, then spoon cooled filling on top; remove and discard vanilla bean, if desired. Sprinkle with 2 tbsp reserved juice.
Roll out remaining pastry between 2 sheets of baking paper to 3 mm-thick. Cut into long 2 cm-wide strips, then arrange strips evenly over fruit to create a lattice pattern. Trim overhanging pastry. Lightly beat remaining egg, brush over pastry then scatter with extra 1 tbsp caster sugar.
Bake for 40 minutes or until pastry is golden and cooked through. Serve warm with thick vanilla custard.
Note
• Leftover apple and blackberry juice can be used to make a drink – serve with ice, soda water and gin, if desired.
Photography Brett Stevens
As seen in Feast magazine, February 2014, Issue 28.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
