Apple & Blackberry Pie
There is nothing that fills my soul quite like foraging for blackberries, staining my fingertips with juice, exclaiming "ouch" every once in a while as a thorn catches me. I wander home with a spring in my step day dreaming of the apple and blackberry pie i'll make. A sweet yet tangy, hot filling with a firm but not too crunchy pastry almost hugging the delectable filling within the confines of its deliciously spiced wall.
Mary Berry would be proud, not a soggy bottom in sight!
This apple and blackberry pie recipe was created out of a deep need to just bake on a Sunday afternoon. At the time I wasn't thining about making it for the blog, rather I just wanted to pour my love and creative energy into something yummy. A pie to take to my parents' house as a mid-afternoon Sunday snack to enjoy with a cup of tea. As soon as I swallowed my first bite after taking my time to slowly enjoy all of the flavours, the consitency and delicious pastry I realised I just had to pop it on here, if only for myself.
This sweet pie is dairy free, gluten free and refined sugar free. Whilst being free from it's still pretty simple to make, I listened to podcasts as I baked.
It's the perfect accompaniement for a cup of tea or coffee, the cinnamon and ginger spiced pastry fills the soul with warm fuzziness whilst the tangy blackberries mixed with the sweet apple add a hint of Autumn.
Apple & Blackberry Pie
Dairy Free, Gluten Free & Refined Sugar Free Apple and Blackberry Pie
Makes: One large pie
- 4 medium sized apples
- 2 cups or 200g of blackberries
- ½ cup of water
- 1 cup or 120g of rice flour
- ½ cup or 60g of walnuts
- 1 tsp of ground cinnamon
- 1 cup of oats (if you are gluten sensitive make sure the packet states the oats are gluten free.)
- ½ tsp of ground ginger
- pinch of salt
- 4 tbsp of olive oil
- 14 tbsp of agave syrup
- Core and chop the apples, add them to a saucepan with ½ cup of water and the blackberries. Cook on a low to medium heat for 15 minutes.
- Pre-heat oven to 180’c
- In a food processor mix the rice flour, walnuts, ground cinnamon, oats, ground ginger and a pinch of salt until a flour like consistency has formed.
- Add the olive oil and agave syrup to the mixture in the food processor and mix well until it is doughy.
- Roll the dough out. I popped a sheet of greaseproof paper on the kitchen side, placed the dough on top followed by another sheet of greaseproof paper and rolled over the paper as the dough is very sticky.
- Grease a pie tin with a little olive oil and pop a circle of greaseproof paper on the bottom, carefully line the tin with the pastry, cutting away the excess.
- Pop into the oven for 10 minutes.
- Remove the pastry from the oven and fill with the apple and blackberry mixture. If you have extra pastry left over decorate the top. Return to the oven for 15-20 minutes until the pastry is firm and golden.
- Remove and leave to cool slightly before enjoying.