Prep: 15 minutes + chilling
Cook dinner: 70 mins

Serves 8

500g % jus-rol shortcrust pastry

For the filling:

Finely grated zest and juice of one lemon
2-3 medium bramley apples
2 ingesting apples, together with cox
75g golden caster sugar
1½ tbsp undeniable flour
150g percent clean blackberries

For the topping

75g spelt or wholemeal undeniable flour
75g butter, chilled and reduce into cubes
75g blended nuts, toasted
50g porridge oats
50g light brown muscovado sugar

THREE AUTUMMAL SHORTCRUST:Preheat the oven to 200c. On a gently floured work floor, roll out the pastry to the thickness of a £1 coin. Line a 20cm (6cm-8cm deep) loose-bottomed or spring-shape tin, permitting the rims of the pastry to overhang slightly. Scrunch a square of baking parchment and use to line the pastry case then fill with baking beans. Blind bake for 15 minutes, dispose of the paper and baking beans and bake for a similarly four-five minutes. Dispose of from the oven and set apart to chill barely.


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Area the lemon zest and juice in a huge bowl. Peel, center and thinly slice the apples and upload to the bowl, turning them through the lemon juice to save you them from turning brown. Drain and discard any liquid that collects at the bottom of the bowl. Sprinkle the sugar and flour over the pinnacle of the apples and gently toss to distribute frivolously.

THREE AUTUMMAL SHORTCRUST:Layer 1/2 the apple slices into the baked pastry case. Scatter over the blackberries then top with the closing apple slices.

THREE AUTUMMAL SHORTCRUST:To make the topping, location the flour in a bowl with the butter. Rub in the butter the use of the pointers of your hands until it resembles coarse breadcrumbs. Coarsely chop the toasted nuts and stir into the mixture with the oats and sugar. Sprinkle over the top of the apples, then bake for forty five-50 minutes till golden and the apples are tender. Serve heat with the blackberry and apple juices from the pie, and cream or custard.

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