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Associate.com - Share Your Recipe!

Recipe Name: Apple And Blackberry Pie With Mint Creme Fraiche Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Egg yolks
1 Whole egg
1 Tablespoon(s) Lemon Juice
6 Tablespoon(s) Iced water
500 Gram(s) Unsalted butter, 18oz
675 Gram(s) Plain flour, 1 1/2oz
1 Tablespoon(s) Icing sugar
1 1/2 Teaspoon(s) Salt
45 Gram(s) Brambley apples, peeled
cored and
sliced 1lb
225 Gram(s) Blackberries, 1/2lb
2 Teaspoon(s) Semolina
3 Tablespoon(s) Caster sugar
1 Handful fresh mint leaves
chopped with a
Sprinkle of sugar
Fat, 1/2 Other Carbohydrates
Directions:
you will need a 10 inch pie plate Pre-heat oven to 200øC/400øF/gas
mark 6 Beat eggs, lemon juice and water together. Chill in fridge
until needed. Sieve flour, salt and icing sugar into a mixing bowl.
Add butter and rub in with fingertips until mixture forms a fine
crumb. Add all liquid all at once and stir with a knife until mixture
starts to bind. Finish with your hand. Knead gently on a lightly
floured surface. Cover pastry and use to line base of pie plate.
Sprinkle with the semolina, this will mop up the excess juices from
the fruit to make a sauce which will prevent the pastry from becoming
soggy. Fill with alternate layers of apple and blackberries,
sprinkling sugar and chopped mint between the layers. You will have
lots of fruit, but use it all and mound it up in the centre of the
plate because the apples will fall during cooking. We are aiming at a
very full and generous looking pie. Roll out the remaining pastry,
lift carefully using the rolling pin and gently ease it over the
fruit, taking care not to stretch the pastry. Moisten the edges and
press down the pastry onto the bottom layer round the edge of the
plate. Trim away any excess. Knock the edges together and either
decoratively pinch or flute the edge. Snip the top of the pie in
several places to allow the steam to escape. Bake for 25 minutes to
crisp the pastry and then lower the temperature to 190øC/375øF/gas
mark 5 to finish baking until the pastry is cooked through and the
fruit is cooked, about anothe 40 - 50 minutes (you will need to test
it with a skewer). After the first 1/2 hour you can gently rest a
peice of folded parchment paper on the top of the pie to prevent it
becoming too brown. As soon as you take it from the oven sprinkle with
caster sugar so that it sticks to the hot pastry. Allow to cool a
little and then serve with a dollop of crme fraîche into which you
have stirred some mint chopped with a sprinkle of sugar. Converted by
MC_Buster. Per serving: 3920 Calories (kcal); 421g Total Fat; (94%
calories from fat); 17g Protein; 39g Carbohydrate; 1707mg Cholesterol;
3323mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 2 Fruit; Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6582
Calories From Fat: 3919
Total Fat: 445.7g
Cholesterol: 1621.2mg
Sodium: 15917.3mg
Potassium: 2219.5mg
Carbohydrates: 588.4g
Fiber: 38.6g
Sugar: 26.2g
Protein: 89.6g


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