Nothing makes an autumn home happy like a homemade fruit pie. This one is extra quick and easy to make.
Makes a 20cm pie
For the filling
250g punnet of blackberries, washed
2-3 Bramley apples, cored and thinly sliced
125ml Clearspring Malt Syrup
100g granulated tapioca
For the pastry
175g plain wholemeal flour, sifted
115g unsalted organic cooking margarine
2 tbsp Clearspring Malt Syrup
a little cold water
1. Pre-heat the oven to 190°C/ Gas Mark 5. To make the pie crust, rub the margarine into the flour to form crumbs, either by hand or using a food processor. Mix in the brown rice malt syrup with a little cold water to bind the mixture. Wrap the pastry in cling film and put it in the fridge for about ten minutes.
2. Meanwhile, make the filling by gently mixing the blackberries, rice malt syrup and tapioca in a medium sized bowl. Pour over the sliced Bramleys, and set aside.
3. Next, flour a work surface, and roll out the pastry using a well floured rolling pin. Transfer half of the pastry into a well-oiled 20cm pie dish, using your rolling pin. Pour the fruit mixture in. Cover with the rest of the pastry and trim, leaving about 1cm of crust overhanging the rim of the dish. Fold the top crust under the bottom crust and seal the edges by pressing around the edge with the back of a fork. Prick the top crust with the fork to make a few holes, allowing steam to escape.
4. Bake for 50-60 minutes. Leave the pie in the dish for about ten minutes, then get the pie out of the dish and cool thoroughly on a wire rack. Serve it with cold amazake or apple sesame custard.