I will never forget my first taste of Blackcurrant Pie! When I was growing up we often used to go for lunch in a cafe called 'The Tender Trap' in St. Annes-on-Sea. The blackcurrant pie was made by Mrs. Sterk and it was the most delicious thing I had ever tasted. This recipe is my attempt at replicating it!
INGREDIENTS
Shortcrust Pastry or *Sweet Shortcrust Pastry, see bottom of post
4-6 Cups of Blackcurrants
1-2 Tablespoons of Cornflour
½ Cup Sugar
Lemon zest (optional)
METHOD
Filling
Toss the blackcurrants in the cornflour, sugar and lemon zest, put aside.
The cornflour mixes with the juice from the blackcurrants to form a thick jammy filling
Pastry
Make the Shortcrust Pastry as per my recipe
or *Sweet Shortcrust Pastry, see bottom of post
Leave to chill for 20 minutes
Divide the pastry into two and roll out
Line a pie plate with half of the pastry, using the plate as your guide
Fill with the blackcurrant mixture
Dampen the edges of the pastry with a little water
Top with the other half of the pastry
Press down on the pastry edges making sure they are properly sealed. Hold the plate elevated in one hand, with the other hand trim off any excess pastry with a knife in a downward motion, using the plate edge as your guide
Flute the edges with a pinching action using your fingers and thumb. If you struggle to do that you can always just use a fork and press down on all the edges to make a lined pattern on the pastry edge
Decorate with pastry leaves, sticking them down with a little water
Make two small incisions in the middle of the pastry lid to let the steam escape
Brush the pastry lid with a little milk and sprinkle with granulated sugar
Bake at 200c for 25–30 minutes, or until the pastry is crisp and golden-brown.
Serve with cream or custard
VARIATIONS
You could replace the Blackcurrants with Peaches
Instead of using pastry you could make this into a Sponge Pudding
*Sweet Shortcrust Pastry
This is Paul Hollywood's recipe. Use the same method as in my Shortcrust Pastry, mixing the flour and icing sugar together, adding the butter, then the egg and lemon juice:
7oz plain flour, plus extra for dusting
2 tbsp icing sugar
3½oz unsalted butter, chilled, cut into 1cm/½in cubes
1 free-range egg, lightly beaten
1 tsp lemon juice
My Mother-in-Law Shirley taught me how to make this, it's surprisingly easy! I'm sorry I don't have any quantities I usually do it by eye but I would buy between 4 & 6 large Bramley Apples. If you make too much the excess can always be saved (or frozen) for apple sauce.
INGREDIENTS
Shortcrust Pastry or *Sweet Shortcrust Pastry, see bottom of post
Bramley Apples (cooking apples)
Sugar (adjust according to taste / how sour the apples are)
Water
METHOD
Filling
Peel and core the apples, slice or chop, it doesn't really matter
Place in a pan with a little sugar
Pass the pan quickly under a running tap to add just a touch of water. Not too much, the apples will release their own liquid. If you add too much water the final result will be too sloppy, you can always add more if necessary
Cook on a medium heat until the apples are cooked and collapsing (it shouldn't take long). Keep an eye on them that they don't boil dry, add a little more water if necessary. Taste and adjust the sweetness with a little more sugar if necessary
Once they are cooked, place in a sieve or colander sitting over a bowl to collect the juice. Reserve the juice
Leave to cool
Pastry
Make the Shortcrust Pastry as per my recipe
or *Sweet Shortcrust Pastry, see bottom of post
Leave to chill for 20 minutes
Divide the pastry into two and roll out
Line a pie plate with half of the pastry, using the plate as your guide
Fill with the cooled and strained apple mixture
Dampen the edges of the pastry with a little water
Top with the other half of the pastry
Press down on the pastry edges making sure they are properly sealed. Hold the plate elevated in one hand, with the other hand trim off any excess pastry with a knife in a downward motion, using the plate edge as your guide
Flute the edges with a pinching action using your fingers and thumb. If you struggle to do that you can always just use a fork and press down on all the edges to make a lined pattern on the pastry edge
Decorate with pastry leaves, sticking them down with a little water
Make two small incisions in the middle of the pastry lid to let the steam escape
Brush the pastry lid with a little milk and sprinkle with granulated sugar
Bake at 200c for 25–30 minutes, or until the pastry is crisp and golden-brown.
Serve with the reserved apple juice and cream or custard
VARIATIONS
You can always add a little cinnamon to the apples
You could swop the apples for pears or a mixture of the two
When adding the apple mixture to the pie you could dot a few blackberries on the top, no need to cook them first
Instead of using pastry you could make this into a Sponge Pudding
You can also make this with with Puff Pastry but I prefer to make that in a deeper dish with only a pastry top as the bottom pastry can sometimes end up soggy. Buy ready make Puff Pastry, life is too short to try and make it!
*Sweet Shortcrust Pastry
This is Paul Hollywood's recipe. Use the same method as in my Shortcrust Pastry, mixing the flour and icing sugar together, adding the butter, then the egg and lemon juice:
7oz plain flour, plus extra for dusting
2 tbsp icing sugar
3½oz unsalted butter, chilled, cut into 1cm/½in cubes
1 free-range egg, lightly beaten
1 tsp lemon juice
Mrs. Robinson, my Domestic Science teacher at school, used to despair at my efforts to make pastry. It was never very successful as I have warm hands and when you're making pastry everything has to be cold. Then I discovered that I could make pastry in my Kenwood Mixer with the K-beater attachment and along with a marble rolling pin the problem was solved! Then my Mother-in-Law shared her secret with me and I have never used shop bought pastry since. It takes under 5 minutes to make and it's perfect every time.
INGREDIENTS
Plain Flour
Butter (at room temperature)
Water
My Mother-in-Law's secret is to use the following formula:
Half fat to flour
Half water to fat
So if you want to make some pastry to line a flan dish use 6oz flour, 3oz fat and 1½oz water. It doesn't matter how much pastry you're making it is always the same. Weigh the water and it's always turns out perfectly.
Another tip from my Mother-in-Law is to replace half the butter with pure lard which creates pastry with perfect texture and taste. Or if you're looking to reduce the fat content of the pastry use half butter and half Trex which is a vegetable fat sold here in the UK.
See http://www.trex.co.uk
METHOD
Weigh all the ingredients. Place the flour and butter in a Kenwood mixer with the K-blade attached, or in a food processor with the mixing blade. Mix until the mixture resembles breadcrumbs and with the motor still running add the weighed water. The mixture will very quickly come together into a ball. Remove the pastry ball, cover in cling film and place in the fridge for 20 mins to rest before using.
VARIATION - Sweet Shortcrust Pastry
This is Paul Hollywood's recipe. Use the same method as above, mixing the flour and icing sugar together, adding the butter, then the egg and lemon juice:
7oz plain flour, plus extra for dusting
2 tbsp icing sugar
3½oz unsalted butter, chilled, cut into 1cm/½in cubes
1 free-range egg, lightly beaten
1 tsp lemon juice
