Dessert Recipes > Hedgerow Pie
Starter - Aubergine Fritters and Roquefort Cream
Main Course - Pork Escalopes with Plums
Dessert - Hedgerow Pie
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)
- 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.
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Comment Script
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.
Ingredients
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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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