Apple and blackcurrant pie

Invite friends round for afternoon tea and apple and blackcurrant pie.

Serves 6-8

2 quantities shortcrust pastry (see recipe, page 104)
125g caster sugar, plus extra to sprinkle
1/3 cup (50g) plain flour
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
60g butter
1.4kg granny smith apples, peeled, cut into 3-4cm pieces
120g frozen blackcurrants, defrosted
1 egg, lightly whisked
2 tbs thin cream
Thin cream or ice-cream, to serve

1. Grease and flour a 23cm-diameter (base measurement) pie dish. Line the base and side with half the pastry.


2. Preheat oven to 180°C. Combine the sugar, flour, cinnamon and nutmeg in a medium bowl. Melt butter in a large heavy-based saucepan over high heat until foaming. Add apple and cook, turning occasionally, for 8-10 minutes or until apple softens. Set aside to cool slightly. Add the flour mixture and stir to combine.


3. Place half the apple mixture in the prepared pie dish. Sprinkle over half the blackcurrants. Continue layering with the remaining apple mixture and blackcurrants. Brush edges of pastry with egg, then top with remaining pastry and trim any excess. Use your fingertips to pinch the edges together to seal.

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4. Use a small knife to make an incision in the top of the pie to allow steam to escape. Brush with half the cream. Bake in oven for 45-50 minutes or until golden. Remove from oven. Brush with remaining cream and sprinkle with extra sugar. Stand for 5-10 minutes before serving with cream or ice-cream.

Tips and tricks

• Sifting the flour removes lumps and particles and aerates the mixture, resulting in a lighter pastry. 


• It’s important to keep everything cold: ensure the butter and water are well chilled and, if baking in warmer weather, it’s a good idea to place the bowl of the food processor containing the flour in the fridge for 15 minutes before you begin.

Recipes & food preparation: Lisa Featherby. Photography: Alan Benson. Styling: Michelle Noerianto.