I can speak a lot on my favourite season. I can sing odes to light blossoming spring or rejoice at hot shiny summer days, but when I step outside on an early morning and fill my lungs with cooling air I merrily welcome the upcoming autumn. Probably you are surprised to hear such words as it is hardly mid-August… But believe me she’s already come in a light trenchcoat holding an umbrella under armpit, standing over there and smiling back to me.
I’ll invite her as an old friend and treat her with a wonderful pie; a pie mixing flavors of leaving summer and first gifts of autumn; a pie with last blackberries and first juicy apples, flavoured with toasted hazelnuts and a bit of cinnamon.
Apple, Blackberry & Hazelnut Deep Dish Pie
For the crust:
- 200 g flour
- 180 g cold butter
For the filling:
- 3 big apples
- 3 handfuls fresh blackberries
- handful toasted hazelnuts
- 1 tbsp cornstarch
- 2 tbsp brown sugar
- lemon juice
For the crumble:
- 2 tbsp brown sugar
- 2 tbsp flour
- 50 g cold butter
- 2 tbsp rolled oats
- 1 tsp cinnamon
Preheat oven to 175°C. Butter 8-inch springform.
Sift flour, cube butter. In a bowl of a food processor combine the ingredients and process till the dough forms. Shape the dough into a disk, wrap it with a plasic wrap and place to the refrigerator for 30 minutes.
Afterwards roll it out and place into a pan (I’m always lazy to roll so I simply nip off the pieces and place them into a pan. Seems time consuming :)))) Poke it with a fork and transfer to the freeer for 20 minutes.
Meanwhile peel and cube apples. Toss them with blackberries (it is good if you manage to find seedless berries. Otherwise they can spoil a little bit the impression. But my berries were from my grandma so they were the best in the world though with seeds)) Drizzle the fruit with lemon juice, add cornstarch, sugar and chopped nuts. Combine accurately.
Сombine all dry ingredients, add cubed butter and crumble everything with your hands.
Take the dough our of the freezer. Evenly cover the bottom with 1 tbsp sugar mixed with 1 tbsp flour. Put the filling into the shell and spread crumble on top. bake for 1 hour. Serve cool as it is or with vanilla ice-cream.
Yields: 8-in pie