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Apple and Blackberry Pie

July 30, 2013

Nothing makes an autumn home happy like a homemade fruit pie. This one is extra quick and easy to make.

Makes a 20cm pie

Ingredients

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

Method

  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.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





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