Apple and blackberry pandowdy

Gourmet~Traveller
Cuisine
American
Serves
8
By 

Ingredients

  • 4 each Granny Smith apples and pink lady apples, cut into eighths
  • 300 gm caster sugar
  • 150 gm frozen blackberries
  • 40 gm plain flour
  • Juice of 2 mandarins
  • Finely grated rind of 1½ lemons
  • For scattering: Demerara sugar or crushed sugar cubes
  • To serve: pouring cream

Sour cream pastry

  • 250 gm (1 2/3 cup) plain flour
  • 40 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind of 1 lemon
  • 140 gm cold butter, coarsely chopped
  • 120 gm sour cream

Preparation method

Serves 8

Prep time 30 mins, cook 1 hr (plus resting, standing)

For sour cream pastry, process flour, sugar, vanilla seeds, rind and ½ tsp salt in a food processor to combine, add butter, pulse until small lumps of butter remain (30 seconds). Add sour cream, pulse to combine, turn onto a work surface, bring together with the heel of your hand, wrap in plastic wrap, refrigerate to rest (2 hours).


Preheat oven to 200C. Combine apples, sugar, blackberries, flour, juice and rind in a bowl, then transfer to a 24cm-diameter 5cm-deep pie dish.


Roll out pastry on a lightly floured surface to 4mm thick. Brush edges of pie dish with water, place pastry over filling and press over rim of pie dish to seal, then trim edges with a sharp knife. Pierce a hole in centre of pastry, brush pastry with water, scatter with demerara sugar then bake until pastry is light golden and crisp (30-35 minutes). Remove from oven, break pastry into large pieces with a fork, press down into filling, then bake until filling bubbles up over pastry and pastry is golden brown (20-25 minutes). Stand for 15 minutes then serve with cream.


More inspiration

Quail with cherriesQuail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then... Beetroot and feta salad with crispy sageBeetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable... Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
advertisement
Get great recipes on your mobile wherever you are.