If you’re looking for a recipe to create for your mum this Mother’s Day then check out these divine JAZZ™ Apple & Blackberry Pies. Perfect pastry and a scrumptious fruity filling make this pudding one to remember, just like our mums.
Ingredients (Serves 2)
- 2 JAZZ™ Apples – cored and thinly chopped
- Shop-bought shortcrust pastry
- 30g caster sugar
- 80g blackberries
- A pinch of ground cinnamon
- A grating of nutmeg
- 2 tbsp water
Method
- Preheat the oven to 180°C.
- In a pan, place the chopped JAZZ™ Apples, sugar and spices and cook over a medium heat for 12 mins, stirring every so often so it doesn’t stick.
- When the apples have broken down, add the blackberries, squash a little and stir. Then cook for another 5 mins on a low heat. Take off the heat and allow to cool.
- Take 160g of pastry and cut into equal quarters. Roll each one into a thin circle approx. half a centimetre in thickness.
- Taking two greased 3-inch diameter mini tart tins with removable bottoms, press one of the pastry circles into each tin, pressing in place.
- Fill each tart with the JAZZ™ and blackberry mixture and place the final two pastry circles on top. You can crimp and trim away any excess pastry but don’t worry if it isn’t airtight as I like to see some filling oozing out. Cut a small slit in the top of the pie or if you have time, cut out some shapes before you place the tops on.
- Brush with egg white and bake for at least 50 mins. It should be nice and golden brown.
- Serve warm with ice cream
