The small ones wanted an adventure, so off we went in grandpa’s camper to Beacon Fell for a walk. A sunny day after lots of wind and rain, left the need to get some fresh air and spend some energy.
So although we ran up hills, played hide and seek, and sought out owls, we also found lots of berries to pick. Tis the season for blackberries and bilberries (small blueberries) so we filled our little bags and had just enough for a fruity pie, yum.
Blackberries are an easy find but rather prickly to get at, yet bilberries are harder to see on their bushes, but small people are invaluable here as they are at a great height for spotting them.
The pie is very simple, you can use shop bought pastry for the ultimate, uncomplicated life, but I have included a pastry recipe for those that wish to make it, as granny did make her own with our fruity pie.
30g icing sugar
80g chilled, diced butter
1 egg yolk, beaten
1tbsp chilled water
It can be mixed by hand but my instructions are for a processor. Sieve the flour and icing sugar into your food processor bowl. Add the butter. Mix until it resembles breadcrumbs.
Combine egg yolk and water and pinch of salt together and add to your dry ingredients. Mix again, you may need to add very small amounts of chilled water if it looks dry. Stop adding water though before it’s about to clump. Take it out of the mixer and press into a flat disc, cover and chill for 30 mins. Once rested, roll out and place on a greased baking tray.
The fruit filling is really whatever you want it to be, whatever you’ve foraged and whatever you have in the fruit bowl. Granny used an apple and 4 or 5 plums, to that she added the foraged blackberries and bilberries. Mix with some sugar to sweeten if you like.
Pile the fruit in the middle of the pastry, then fold in the sides of the pastry around the fruit.
Bake for 30-40 mins in a 190C oven until the fruit and pastry is golden brown. Dust with some icing sugar and serve.