Ap­ple-and-black­berry crum­ble pie with amaretti ice cream Serves 8

Country Life Every Week - - Kitchen Garden Cook -

Method

Make the dough in a food pro­ces­sor by puls­ing all the dry in­gre­di­ents and the but­ter un­til they come to­gether. If not us­ing a pro­ces­sor, rub them to­gether in a large bowl with your fin­ger­tips, then add the water a lit­tle at a time and tip the dough out onto a clean sur­face. Bring to­gether (do not knead) into a flat disc, wrap it in cling­film and re­frig­er­ate it for a few hours or overnight.

Mean­while, heat the oven to 200˚C/ 400˚F/gas mark 6 and set to work on the crum­ble mix­ture. If us­ing a pro­ces­sor, pulse the in­gre­di­ents un­til they look like bread­crumbs. Oth­er­wise, put the amaretti bis­cuits in a freezer bag and smash them to crumbs with a rolling pin, then rub them to­gether with the re­main­ing in­gre­di­ents, us­ing your fin­ger­tips, and set aside un­til ready to use.

Cut each peeled and cored ap­ple into eighths and cook in a saucepan with a splash of water and the mus­co­v­ado su­gar (its mo­lasses content makes it taste of caramel) over a medium heat un­til the ap­ple pieces are start­ing to soften and the su­gar has dis­solved.

But­ter a 10in-di­am­e­ter dish, tip in the ap­ples with their syrup, scat­ter the black­ber­ries over the top and ar­range ev­ery­thing as evenly as pos­si­ble to cre­ate a flat sur­face. Next, dis­trib­ute the crum­ble mix­ture over the en­tire sur­face of the fruit, us­ing a spoon to spread it out, then set aside.

Take the short­crust-pas­try dough out of the fridge and roll it out to the thick­ness of a £1 coin. Use cookie cut­ters to cut out leaves and flow­ers and make strips to plait, then ar­range them on top of the crum­ble. Pop the crum­ble/pie in the freezer for 15 min­utes be­fore cook­ing to avoid shrink­age, then, just be­fore bak­ing, brush the pas­try dough with beaten egg and cook it in the oven for about an hour or un­til the top is nicely browned.

When you’re ready for pud­ding, al­low the ice cream to be­come a lit­tle soft, then stir the amaretto through it be­fore putting it back into the freezer. I like to scoop the ice cream into balls be­fore any­one ar­rives and put them back in the freezer, so that you have ev­ery­thing ready as soon as you serve the crum­ble/pie, pip­ing hot with ice cream melt­ing all over it.

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