Recipe by Yuhan Zhao
Ingredients (Serves 8)
For the shortcrust pastry
220g plain flour
100g vegan butter
3-4 tbsp water
1 tbsp of plant-based milk
For the filling
4 JAZZ™ Apples – cored, peeled and cut into chunks
70g caster sugar
½ tsp ground cinnamon
2 tbsp water
Preheat the oven to 180°C/350°F.
To make the pastry, sift plain flour into a large bowl, add diced vegan butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Then add 3-4 tbsp cold water and mix to a firm dough. Knead the dough briefly and gently.
Wrap the dough in cling film and chill while preparing the filling.
For the filling, put the apples in a saucepan, add sugar, cinnamon and 2 tbsp of the water and cook over a medium-low heat for 12-15 minutes with a lid on, stirring occasionally. Then add the blackberries, stir gently and cook for another 3-4 minutes with the lid off. Set aside to cool.
Meanwhile, remove the pastry from the fridge. Dust the work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin).
Butter a shallow 20cm pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
Spoon the cooled apples and blackberries into the lined pie dish so that you have a mound in the middle. Spoon over the juice in the pan. Roll out the second piece of pastry and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Cut a cross in the middle of the top and decorate the pie with the remaining pastry if you like. Brush the top of the pie with the plant-based milk.
Place the pie on a baking tray and bake for 50-60 minutes until golden brown and crisp.
To serve, slice the pie into portions and serve with ice cream.