c h e f !
JON SIMON AND TRISTAN HOGG TURN UP THE COMFORT FACTOR WITH THIS BLACKBERRY AND APPLE NUMBER... Brothers-in-law Jon and Tris began baking pies on Stokes Croft back in 2003, where they still work together above their original Pieminister restaurant. Still a popular food hangout, it’s a great place to try one of their legendary pies. The pair also now have a cosy café in St Nicholas Market, and a restaurant near the river on Broad Quay. This special sweet pie is from their book Pieminister: A Pie for All Seasons, and is making us want to hunker down and tuck into one, as this chilly autumn weather sets in…
BLACKBERRY AND APPLE PIE SERVES 6-8
INGREDIENTS 400g plain flour, plus extra for dusting pinch of salt 200g suet 120-150ml milk 50g unsalted butter 2 large Bramley apples, peeled, cored and cut into 10 wedges each 5 Cox’s apples, peeled, cored and cut into 8 wedges each 4 tbsp golden caster sugar 1 tsp mixed spice 150g blackberries 1 free range egg, lightly beaten ½ tsp ground cinnamon METHOD 1 For the pastry, put the flour and salt into a bowl and stir in the suet. Gradually stir in enough milk to make a fairly stiff dough – be sure to add it very slowly, or you might find the mixture has suddenly become saturated. If this does happen, mix in a little extra flour. 2 Turn the pastry out onto a lightly floured board and knead for a couple of minutes, until smooth – you can treat this pastry more firmly than ones made with butter. Wrap it in cling film and chill in the fridge for about 30 minutes before use. 3 For the filling, melt half the butter in a shallow pan over a medium heat. When the butter is hot and bubbling, add half the Bramley and Cox’s apples and cook until golden and almost tender, turning once to
cook the other side. Combine 3 tbsp of the sugar with the mixed spice, and add half of this mix to the apples. Cook until the mixture starts to caramelize, then pour into a dish and cook the remaining apples in the same way with the rest of the butter and spiced sugar. When complete, put all the apples to one side and leave to cool. (The reason we don’t do all the apples at once is because it’s very difficult to get good, even caramelization if you overcrowd the pan.) 4 Preheat the oven to 180C/350F/gas mark 4. Roll out half the pastry onto a lightly floured surface to about 5mm thick. Line a shallow 26cm pie dish with the pastry, trimming off any excess around the edges using a sharp knife. Tip the cooled apples into the lined pie dish, and sprinkle with the blackberries. 5 Brush the edge of the pastry with the beaten egg. Roll out the other half of the pastry and lay it over the top of the pie. Trim the edges and crimp them together with your fingers. 6 Brush the top of the pie with beaten egg, and mix together the remaining 1 tbsp caster sugar with the cinnamon. Sprinkle this over generously, and make a couple of slashes in the top of the pastry. 7 Place the pie on a baking tray and then put it directly on the bottom of the oven (this really helps it to crisp up nicely). Cook for 55-60 minutes, until the pastry is golden brown and crisp. Serve with clotted cream, ice cream or custard. pieminister.co.uk
a Grape match!
Domaine de Barroubio 2015, Muscat de St Jean de Minervois 2015 £18.50, Great Western Wine The sweet, bright flavours of this pie need a gently sweet wine. Both fruits have high natural acidity so a soft, fragrant, more delicate style is what’s needed. This number has entrancing aromas of candied orange peel and honeysuckle; the palate picks up the liveliness of the fruit character with a sweet acacia honey flavour, mingled with a refreshing citrus finish.