Autumn Harvest Fruit Pie

When fruit is in season it is at its very best. If you make this apple pie recipe in autumn when the trees are dropping apples and plums, and the hedgerows are groaning with blackberries, you only need a hint of natural sweetener to deliver a decadent but wholesome dessert. The cost of this pie is based on buying your fruit from the supermarkets. If you make it with naturally foraged blackberries and British windfalls it not only tastes better but also brings the cost down to approximately 18p per serving.


1. Preheat the oven to 190°C

Prepare the filling

  1. Peel, quarter and core the apples. Then cut each quarter into 4 pieces. Place the apple chunks into a saucepan with the butter, cinnamon, ginger and 2 tbsp of the honey. Cook gently for 15 minutes, stirring occasionally until the apples are soft but still holding their shape.
  2. Peel and roughly chop the plums. If they are very ripe then stir them into the apple mixture and set aside the pan to cool the mix. If they are not very ripe and still quite firm, add them to the apples for the last 5 minutes of the apples cooking time.

Make your pastry

  1. In a food processor, measure out the oats and flour. Blend on high for a few minutes until the oats are finely ground to look like flour.
  2. Add the butter and salt to the mix and blend until the butter is well mixed with the flour and the mixture resembles breadcrumbs. Sprinkle the mix with the remaining honey (1 tbsp) and chilled water and pulse blend until the dough comes together in a ball. Add more water very cautiously if the dough is too dry, until it is just wet enough to come together.
  3. Place your dough ball on a sheet of parchment paper and place another sheet of parchment paper over the top. Roll out the dough to approximately 1/8 thickness.

Assemble the pie

  1. Spoon the cooled apple and plum mixture into an 8 inch pie dish. Taste the mixture at this stage and if you prefer it to be sweeter, sprinkle your tablespoon of maple syrup over the fruit.
  2. Evenly spread your blackberries over the top of the apple/plum base. Brush the edge of the pie dish with beaten egg.
  3. Remove the top layer of parchment paper from the rolled out dough. Gently invert the bottom piece of parchment paper to place the lid over the pie dish. When correctly placed, gently peel back the parchment paper. Press the lid down onto the pie dish. Brush the top of the pie with more beaten egg and sprinkle with cinnamon.
  4. Bake in the oven for 30 minutes or until your crust is golden brown.
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