I spend most days having to look at a dilipdated Fanny which is the equivalent of looking at a sad old pie. A rather fatty pork pie I may add. However despite her unfortunate looks, (which are considerably worse before she cakes on the makeup), I am not put off by such horrors. This week to compensate for my pain, I have made the most delectable Autumn orientated fruit pie in the world and one thing pleases me in particular; – that I am so modest about it! I’ve said it before and I will say it again (because I have a nasty habit of repeating myself despite the doctor’s prescription), Autumn is one of my favourite times of the year due to the colours and the harvest. This year I have some apples which I located in someone’s garden, and some recently picked blackberries found in someone’s hedge, so I thought I would add some blueberries to the mix as well. And if I may say so, this delicious combination of fruit will keep young and old very happy indeed!
4 tablespoons of caster sugar
1 beaten egg
160g plain flour
A large pinch of sea salt
1 tsp of caster sugar
Approx 2 tablespoons of water
1) The rich shortcrust pastry
Take a mixing bowl and combine the sugar salt and flour.
Now take the butter in small lumps and add it to the flour mix.
Blend it till you get a crumbly texture.
Add enough water to the dough to get the mixture to combine.
Now: the odd part, which isn’t odd once you get used to it- the fraisage.
Take the bottom of the palm of your hand (the heel) and take a small amount of the pastry and literally smear it down a well floured pastry board. Put that smeared pastry to one side, and then add another and repeat. Wrap it all up into a ball and then repeat the process again. This process is ‘fraisage’.
Now take the ball of pastry, wrap it and refrigerate it for an hour.
2) The pie
Roll out the pastry
Take a pie dish and grease it
Lay the pastry in the dish
Blind bake it for twenty minutes (10 minutes with the beans and 10 minutes without) at 150°C
Take out and leave to cool
Place the blackberries in a bowl. Drain off the juice if they have been frozen.
Add the blueberries
Add two table spoons of sugar and leave to macerate for half an hour
Meanwhile peel and core some apples and stew for quarter of an hour in a pan. Add sugar to taste
Remove from the heat and leave to cool.
Add the apples to the fruit mix,and stir in.
Add the fruit mix to the pie
Rollout some pastry for the topping.
Baste with some beaten egg
Add a scattering of caster sugar to the topping
Bake in oven at 200°C for about thirty minutes or till golden brown on top.
Serve with cream or custard