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Scrunched Apple and Blackberry Pie
5 Sheets filo pastry; thawed if frozen
2 oz Unsalted butter; melted
Icing sugar; for dusting
For The Filling
1 oz Unsalted butter
4 lg Apples; such as Egremont Russet or Cox's Orange Pippin, peeled, cored and cut into wedges
2 oz Caster sugar
Good pinch ground cinnamon
8 oz Large blackberries
4 tb Calvados
Pouring custard; to serve
Preheat the oven to 220C/450F/Gas 7. Brush the pastry sheets with the melted butter and roughly scrunch each one up to about 19cm/4 1/2in in diameter. Place on a non-stick baking sheet and dust liberally with icing sugar. Bake for 8-10 minutes or until crisp and golden brown. Heat a wok or large frying pan. Add the butter and once it stops sizzling toss in the apples and add a squeeze of lemon. Cook over a high heat for 2-3 minutes, tossing occasionally until lightly golden. Sprinkle over the sugar and cinnamon and continue to cook until the apples are just tender and caramelised. Add the blackberries and toss until just warmed through.Heat the Calvados in a small pan and pour over the fruit. Carefully ignite and flambee until the flames have died down. Transfer the apple mixture into a buttered pie dish or divide between large dessert bowls, using a slotted spoon. Allow the juices left in the pan to bubble right down to make a syrup and drizzle over the fruit. Arrange the scrunched filo on top and dust with icing sugar. Serve at once with the custard.