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This pie happened for three reasons, all to do with internet buying.

We regularly have a lot of berries on our morning flakes or porridge on the other hand just lately they have not been so just right.  On account of I have no longer been into the supermarkets as so much and been depending on our internet ordering, units that we might no longer typically acquire have sneaked themselves in underneath the radar.  So we ended up with raspberries from Morocco and blueberries from Chile.  Each and every were sour and in every other case lacking in so much flavour.  If I were status in front of them myself I would no longer have picked them from the display.

The second one purpose for making this specific pie used to be the HUGE Bramley apples.  Only a couple of weeks prior to now we ordered 3 Bramleys for our weekly collapse they usually were tiny.  This time they’d been enormous. 

I have found out previously that the imported, out of season fruit, that we should all the time face up to purchasing for on the other hand can’t, is disappointing in flavour until you cook dinner dinner it.  Cooking brings out the flavor and all berries cross properly with apples in a pudding.  

I moreover had part of a pack of ready made, ready rolled, shortcrust pastry inside the refrigerator, the 3rd “internet buying” purpose for this pie.  I have found out the Tesco one to be my favourite on the other hand didn’t realise it were given right here in two pack sizes, one being more than the other.  Subsequently a couple of 3rd of a pack lurking at the best possible shelf of the refrigerator in need of using up.

So, I used my rapid plum pie recipe to rustle up this apple berry pie.  You may even see that recipe proper right here.

I used one of the enormous Bramleys and cooked the slices to soften them previous than stirring inside the unused berries.  A day-to-day two-egg all-in-one sponge crowned the fruit and the finished pud used to be delicious.

I in reality must make this as an supposed pudding, no longer just one that uses up stuff that desires using up!

The sponge itself might be gorgeous flavoured with orange or lemon zest, or in all probability a Black Wooded area style, using a chocolate sponge and my tin of cherry pie filling (one different rogue internet purchase) might be just right.  As would a pear and almond style using almond essence inside the sponge.  I may even ice it with a water icing.   Hmmm….in all probability those large packs of pastry might be able to be useful in the end.  Or I may, in reality, make my own!


1 large or 2 small cooking apples

a handful of blueberries and raspberries

2 tblsp granulated sugar

a pack of ready made, ready rolled shortcrust pastry (delivered to room temperature)

4ozs self raising flour

4 ozs caster sugar

4 ozs smooth margarine (I used Stork)

2 eggs

(a dash of milk if sought after)


Peel and slice the apple proper right into a small saucepan.  Upload a dash of water and heat gently until the slices are softened, no longer somewhat completely smooth.  Remove from the heat, stir inside the berries and granulated sugar and set aside to cool.

Preheat the oven to 180C / 160 fan.  Grease a 20cm round flan dish or deep pie dish.  Line the dish with the pastry, patching as sought after, trim and crimp the sides.

To make the sponge topping, put the entire components proper right into a bowl and beat properly with a wooden spoon or electric mixer until just right and simple.  Upload the milk to loosen it whether it is too stiff.

Tip the fruit into the pie dish and spread out flippantly with a spoon.  Spoon the sponge aggregate on top and level it, making sure there don’t seem to be any gaps.

Bake for 30-40 mins until the sponge is golden brown and cooked.  

Serve warmth or cold, dusted with icing sugar for many who like, with cream, ice cream or custard.

Cuts into 8 slices.

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