Name: Apple and blackberry pandowdy
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
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

Apple and blackberry pandowdy

This riff on a shortcrust pie hails from the USA. Mashing the pastry top with a fork halfway through cooking adds extra crunch, a pleasant contrast with the stewed fruit.

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Serves 8

Prep

30M

Cook

Total

1H 30M

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A pandowdy is a pie of sorts, the difference being that the crust is “dowdied”, or broken into big pieces with a fork partway through cooking. The edges of the pastry pieces soak up some of the juices while the centre remains crisp. We’ve used Granny Smith apples for their tartness, pink ladies for their sweetness, and frozen blackberries for a reminder of summer in the depths of winter. As you serve the pandowdy, you can pour some cream straight into the baking dish so it mingles with the juices to delicious effect.

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

Method

Main

1.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).

2.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.

3.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.

Styling by Emma Knowles

Ingredients

Method

Main

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