450g GF shortcrust pastry* (separate recipe in file)
GF plain flour, for dusting
1 egg, lightly beaten
2T caster sugar
18cm round pie dish
FOR THE FRUIT FILLING:
3 cooking apples – peeled, cored and sliced
1 star anise
1 vanilla pod, split lengthwise
pinch of freshly grated nutmeg
100g demerara sugar
250 grams blackberries
zest of 1/2 lemon or 1/2 orange
Set aside 1/3 of the pastry for a lid. On a lightly floured surface, roll out the remaining pastry into a circle large enough to line the pie dish & overlapping the sides. Chill while waiting.
Place the sliced apples in a pan with 1T cold water. Add the star anise, vanilla pod, nutmeg and
half the sugar and cook over a v.gentle heat for 10-15 mins until the apples begin to soften.
Remove from the heat & set aside for 20 mins to allow the flavours to infuse.
Sprinkle the pastry base with remaining sugar. Remove the pod, anise & any excess liquid from the apples – arrange slices over pastry base, then add the blackberries and zest.
Wet the edges of the pastry with a little water. Roll out the pastry for the lid and drape, pressing the edges to seal. Trim the edges and slash the top a couple of times. Brush with half the egg
and chill for 20 minutes.
Preheat the oven to 200 degrees C, brush the pie with the remaining egg and sprinkle with caster sugar. Bake for 40-50 mins until golden. If it starts to brown too much, cover the top with
a little foil, as you need the underside of the pastry to cook. Leave to cool slightly & serve warm.
NOTES: Another recipe melts butter in a wide pan, with sugar & cinnamon turning everything about and cooking for about 3 minutes or until the apples soften and make a caramelly liquid in the bottom of the pan. Add the blackberries, stir gently, take off the heat and stir in the xanthan gum.