Coronavirus Isolation Recipes: Easy Apple and Blackberry Pie

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This is embarrassingly easy. I should be ashamed for putting this on these pages, really I should. Well actually, no I shouldn’t because these are times when we need easy recipes. Budget friendly and simple to make – well, they don’t come much easier than this. 

I used to love a good apple pie as a kid. I still do now. The addition of freshly picked blackberries always jazzed it up a bit. Here, I have a dessert created by foraged ingredients in the supermarket – after the hordes of panic-buying locusts had raided the shelves. 

The dish comprises a prepared pastry case filled with apple filling and blackberries. That’s it. See, I told you they had raided the shelves! The cool thing about this recipe is you can stick any fruit filling you like in there. Tinned rhubarb will be great with some custard, cherries are amazing with chocolate. Get creative and experiment. 

So here is my simple pie recipe served with a rather naughty salted caramel sauce. You can always use some ice cream or custard. Whichever way you like to eat your pie, you go right ahead! 

What you will need….

1 Pre-cooked Tart Shell, around 20cm

395g Tin of Apple Pie Filling

1 Punnet of Blackberries (raspberries will also work nicely)

Caramel Sauce

100g Caster Sugar (granulated works well too)

50g Butter

150ml Double Cream

1 tsp Salt 

(Serves 4-6)

How to make it…..

Preheat the oven to 180C. Leave the tart shell in the foil tin and place onto a baking tray. Pour in the apple filling and spread evenly to fill the tart shell. Dot the blackberries into the apple filling in a decorative and carefree manner. Do as many or as little as you like. 

Place the pie into the oven to bake for 20 minutes, or until the pastry is golden and the blackberries have softened to the touch. Leave to cool slightly while you make the caramel sauce, if using. 

Pour the sugar into a non-stick pan and set over a high heat. Keep an eye on the sugar as you’re looking for it to melt to an amber colour. Once the colour is achieved, add in the butter. It may spit at you a bit but shake the pan to swirl the butter into the sugar caramel.

Now it may look like the mixture has split at this point. Keep the pan on the heat and the butter will foam up with the caramel. Give it a stir to combine and then add in the cream. Continue to stir until you have a thick, glossy sauce. Add the salt to taste. 

Divide the pie up into portions and serve with a good helping of the salted caramel sauce. Oh my days! 

The Taste?

This took me right back to being a kid again. My parents worked crazy hours for the NHS so I can fully relate to how hard it is coming home and cooking something to please your children. Luckily, this does the job. 

The combination of apple and blackberry is an instant classic. Stress-free to prepare and will feed a family of 4-6 easily for dessert, there may even be some left over – or perhaps that’s just me being optimistic! 

Salted caramel is loved by many people, me included! This sauce is epic. Rich and sweet, it has the lot. Perfect on apples and just about everything else! I had some left over and simply placed it into a container and kept it in the fridge. It should last for a few days but knowing me it won’t! 

If you’re looking for an easy recipe to feed the family something sweet then I hope that you will try this. Together we can help save time, money and fight the Coronavirus crisis.

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