Dessert Recipes > Hedgerow Pie

This recipe is part of the September 2006 Recipes Menu

Starter - Aubergine Fritters and Roquefort Cream
Main Course - Pork Escalopes with Plums
Dessert - Hedgerow Pie

How to make hedgerow pie:
The flavor of the apples with the hedgerow berries brings a unique taste. When picking wild berries be absolutely certain you know what you are picking and if you are unsure do not touch them.


for the pastry:
3 tablespoons plain/all purpose flour
3 tablespoons self raising flour
1/2 level teaspoon ground cinnamon
2 tablespoons caster/superfine sugar
6 tablespoons butter
1 egg separated
approx. 2 tablespoons water

for the filling:
1 cup ripe elderberries, stalks removed, washed and drained
1 cup blackberries, hulled, washed and drained
1 and a half cooking apples, peeled, quartered, cored and thickly sliced
1 tablespoon plain/all purpose flour
5 tablespoons caster/superfine sugar
(see measure conversions for more information)


- To make the pastry, sift the all purpose and self raising flours, ground cinnamon and 1 tablespoons of caster sugar into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Add the egg yolk and about 2 tablespoons of cold water and mix to form soft but not sticky dough.
- Wrap the dough in cling film and chill for 15 minutes.
- Preheat the oven to 200oC/400oF/gas mark 6.
- To make the filling, put the prepared ripe elderberries and blackberries into a small saucepan.
- Without adding water, cook over a very low heat for 5 minutes to release some of the juices.
- Strain off and reserve the juice.
- In a large bowl, mix together the sliced apples, flour, sugar and the drained elderberries and blackberries.
- Fill a round pie dish with the fruit.
- Roll out the chilled dough, on a lightly floured surface, to a 12in round and cut off 1/2in wide strip from around the edge.
- Brush the edge of the pie dish with water and press the strip onto it.
- Dampen the strip, then cover the pie with the remaining piece of dough, pressing the edges together well to seal.
- Rim and decorate the edge.
- Re-roll the trimmings and use them to make decorations, such as apples and leaves, for the top of the pie.
- Lightly beat the egg white and brush a little of it over the pie.
- Arrange the decorations on top and make a small hole in the centre to allow the steam to escape.
- Glaze the pie with more egg white and sprinkle with the remaining sugar.
- Put the pie onto a baking tray and bake in the centre of the oven for 30 minutes or until the pastry is crisp and light golden brown.
- If it starts to brown too much, cover it loosely with foil.
- Serve the hedgerow pie warm or hot with the reserved juice, sweetened with sugar, and clotted cream.
- If liked the cream can be flavored with some of the fruit juice.