I am happy to announce that we have our first official guest post over here at Whatever’s Left! In the past I’ve invited one or two friends to do us the honours, but was generally met with people too shy to share their creations. Then I found Kate… or rather Kate found me! I woke up one morning to a lovely comment waiting for me on my pâte sucrée recipe & how wonderful it was. A few comments were shared back & forth, & it came up that another batch was going to be made, this time, for a blackberry pie with wild blackberries foraged from near Kate’s house. I’m not going to lie, my petite had been whet & I was dying to know more about this recipe. It didn’t take much persuasion to convince Kate that she was absolutely going to have to share it with us….
So let me take this moment to proudly introduce my very first Guest Poster… Kate R…. The floor is all yours!
P.s. All the photography is her own… isn’t is gorgeous?! :)
About eight or nine months in to what would end up being a tortuously long 15 months in total of very large, very destructive, fatal earthquakes in my city (185 people lost their lives), I was told on a trip to an acupuncturist (to try and find some way of coping with the nightmare), that I shouldn’t be eating wheat, dairy or sugar. That was about three or so years ago (I think), and so began, what turned out to be a never ending journey of discovery which, to this day, can be endlessly challenging, but also very rewarding, especially when figuring out a new way to make what you ate in, ‘the before times’!
That is why it is such a great feeling when you come across a site such as this one that has recipes that actually deliver what they say they will.
I have been converting recipes for some time now, and even this one for Pâte Sucrée needs some tweaks for me to be able to use it, but they were easy and boy was the result well worth it!
I’ll confess now that the no-sugar recommendation was just one step too far for me when trying to find food to eat, and has thus fallen by the wayside, partially because I was just starving hungry; everything you try and buy seems to be riddled with the stuff, but also because the alternatives are rather expensive to buy and so prohibitive when inspired to cook.
And so, I have reduced my intake severely, and use it as a treat now, as I think it probably should be for all of us anyway.
This recipe is in that category and is so easy, but makes such a great treat to end any meal.
My first use of the awesome pastry was to create a blind baked crust for what would eventually become a lemon meringue pie. It went super well, and tasted fantastic.
The plan this time was to try and make a wild blackberry and custard pie, (blackberries foraged from the paddock next to our property) but the husband put his vote in for Apple and blackberry pie.
Not having made either before, I thought I may as well try what he suggested as it sounded as good as my idea, and I wasn’t sure how a custard would work in the crust and was too chicken to find out!
One day it will get a try.
Meanwhile, this recipe called for an unbaked pie crust, and so it gave me the opportunity to see how the pastry would hold up when baked with a part liquid, part solid filling.
After some internet trawling I found a Martha Stewart recipe, which I duly adjusted to my gluten and dairy free and slightly lazy style.
This apple and blackberry pie requires one recipe quantity of the ‘Whatever’s Left Pate Sucree’, with some adjustments.
-Where it states unsalted butter, I use a dairy free alternative called OlivanI available here in New Zealand.
-Where it states one tsp Xantham gum, I just use two of Guar gum as I don’t like the resulting after effects of using Xantham gum.
-Also, where it states to melt the butter, I just rub in the Olivani (as one would a normal pastry)
Other than that, make as per normal up to the point where you wrap it and refrigerate for two hours. I would suggest dividing it into two circular portions for wrapping for ease when you need to roll it out.
Once you are ready to make your pie, roll out the pastry between two sheets of baking paper or glad wrap as it is much tidier, and easier to move into the pie dish.
I use a 9″ metal flan dish with removable bottom, but have also used a disposable tinfoil pie dish, I prefer the flan dish. The pastry is enough to make a top and bottom for this pie, or if you prefer, a lattice top, (with some careful handling). I recommend after any work with the pastry, putting it back into the fridge or freezer to keep it nice and cold.
When it is rolled and you have successfully lined your pie dish, put it back in the fridge to keep it nice and cold until you are ready to add the filling below.
Roll the top out as well and refrigerate as above.
Wild Blackberry and Apple Pie
– 6 medium apples (whatever takes your fancy but should be one that holds it shape when cooked). Peeled, cored and cut into thick slices
– 2 and 1/2 cups of blackberries, fresh (Martha says ‘or frozen’, but I’m not sure how well that might work with the amount of liquid they may produce when defrosted)
1/3 cup of white or brown sugar, plus 2 T more for dusting
– 2tbs cornflour (gluten free of course)
– 1/2 tsp ground cinnamon
– 1/4 tsp Salt
– 2tbs cold Olivani cubed, or as close as possible for distribution
– 1 large egg yolk mixed with 1 T of cold water to egg wash the pastry before popping into the oven.
– Pate Sucree as described above
1. Preheat the oven to 200 degrees Celsius (400 Fahrenheit)
2. Whisk together the sugar, cornflour, cinnamon, and salt in a large bowl that will eventually hold all the ingredients.
3. Add the apples and blackberries and toss to coat.
4. Put this filling into the pie crust and dot with the butter.
5. Brush the rim with the egg wash and put the top on and again brush with the egg wash, making a couple of holes in it as you go for steam to escape.
6. Sprinkle with the extra sugar.
7. If you have the time and can be bothered, freeze it for 30 minutes before putting it in the oven. ( I was too impatient to do this)
8. Put the pie on a parchment lined baking tray ( in case of escaping blackberry juice) and cook for twenty minutes in the preheated oven. Then turn the heat down to 175 Celsius (200 Fahrenheit) and cook a further hour, but keep an eye and nose on it as it may be quicker than this, or longer, depending on your oven.
Transfer to a wire rack and let it cool completely. (If you can wait that long)
— If you loved this recipe & have any feedback or questions for the offer, a miss Kate R., please leave a comment below or e-mail me @ firstname.lastname@example.org & I shall forward on your responses to her. —