Dessert - Blackberry pie recipe jamie oliver

How to cook:

1. First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.
2. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
3. Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
4. Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
5. Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
6. Old-Fashioned Sweet Shortcrust Pastry
7. Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
8. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
9. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
10. "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
11. Yield: about 2 pounds

Notes: Blackberry & Apple Pie | Fruit Recipes, Ingredients 1 old-fashioned sweet shortcrust pastry recipe 20 g butter , plus extra for greasing 100 g golden caster …

Nutrition:

• Serving Size: 1 serving
• Calories: 503 kcal
• Carbohydrate: 31 g
• Protein: 4.4 g
• Sugar: 0.9 g
• Sodium: 999 mg
• Cholesterol: 2 mg
• Fiber: 0 mg
• Fat: 12 g

How to cook:

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2. Ree drummond, the host of food network’s ‘the pioneer woman’, has an quick and easy blackberry cobbler recipe that’s not of this world. · now rinse and pat dry the blackberries, (in the ingredients section the amount should have said 2 generous cups of fruit, .
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4. It’s easy to make but if you follow some of the recipes featured here, you’ll make the most of the ingredients and produce a dessert that’s memorable for. Nan’s blackberry cobbler recipe | ree drummond | pioneer woman köstliche desserts, delicious desserts,.
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6. · whisk in milk · mix well. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk.
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8. · pour 1 cup of sugar and flour into a mixing bowl. Nothing extra to mask the taste of these luscious berries.
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10. I watch her everyday on cable tv in new york. Nothing extra to mask the taste of these luscious berries.
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12. Nothing extra to mask the taste of these luscious berries. Inspired by oregon’s willamette valley, this pie is best in the late summer, when both berries and pears are ripe and in season.

Notes: Blackberry and Apple Pie Recipe | Jamie Oliver, First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minut…

Nutrition:

• Serving Size: 1 serving
• Calories: 539 kcal
• Carbohydrate: 34 g
• Protein: 4.2 g
• Sugar: 0.2 g
• Sodium: 990 mg
• Cholesterol: 2 mg
• Fiber: 1 mg
• Fat: 20 g

How to cook:

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10. 27.10.2021 · sometimes you will also find traces of apple cider vinegar, although in extremely small quantities. 23.12.2021 · check out the latest food recipes, food news and restaurant reviews from around the world from the daily mail and mail on sunday
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Notes: Blackberry pie: jamie oliver, Jamie’s Apple and Blackberry Pie – good table matters. Jul 19, 2012 · Then preheat the oven to 350 degrees F. Put the butter and sugar into a …

How to cook:

1. Start by making the pastry: sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing.
2. Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water).
3. Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes while you peel, core and slice the apples straight into the pie dish. Then sprinkle in the brambles or blackberries and the sugar. Now roll out the pastry to about 1 in (2.5 cm) larger than the pie dish, then cut out a 1 in (2.5 cm) strip to fit the edge of the dish. Dampen the edge with water, then fit on the strip of pastry, pressing it firmly, and dampen that too.
4. Then press the rest of the pastry over that to form a lid and, using a sharp knife, trim any excess pastry off. Use the blunt side of the knife and your thumb to press the two edges firmly together and knock the edges all round to give a layered effect. Then flute the edges by using your thumb to make an impression and the broad blade of the knife to draw in the edges of the pastry. Make a steam hole in the centre and, if you have time, make some decorative leaves with the pastry trimmings.
5. Now brush the pastry with milk and sprinkle on a light dusting of caster sugar. Place the pie on a baking sheet on a high shelf and bake for 10 minutes, then reduce the heat to gas mark 5, 375°F (190°C), and continue baking for a further 30 minutes. Then, using a skewer, take out a piece of apple from the centre to test if it's cooked: if it still feels very firm, give it another 5 minutes.
6. Serve hot with chilled pouring cream to mingle with the juices.

Notes: Blackberry pie: jamie oliver, Step 1. Preheat the oven to 425 degrees F (220 degrees C). Advertisement. Step 2. Combine 3 1/2 cups of blackberries with 1/2 cup sugar …