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Agnes Makes : Blackberry Apple Pie {gluten free}

Hello there lovely Makelight readers! It's Alyssa here, back with another Agnes Makes to share with you guys here on Makelight!

This month, I wanted to share a delicious seasonal bake. One of my favourite parts of baking is to chase the seasons and I couldn’t resist picking the fruit for this bake right off the apple tree in my neighbours garden {with permission of course!} and from the blackberry bushes down on the farm.

I also adore a little comfort food and this pie is just perfect when you’re craving something cosy on a chilly Autumn evening.

The bake this month also happens to be a gluten-free one as I’m often asked if it’s possible to tweak recipes to gluten-free. If gluten-free isn’t something you need though, simply switch out the specialist flour for regular plain flour, skip the Xanthan gum and go easy on the water.


Ingredients //

For the pastry:

550g plain white flour {gluten-free}, plus extra for dusting
three quarters of a teaspoon, Xanthan gum
Pinch of salt
275g unsalted butter, chilled and cut into small cubes
150g golden caster sugar
2 large egg yolks, beaten
4-6 tablespoons, cold water {as needed}

For the fruit filling:

6-8 cooking apples, cored, peeled and cut into wedges
150g blackberries, washed and left whole
50g butter, plus a little extra for greasing
100g golden caster sugar, plus extra for sprinkling
1 large egg, beaten

Make //

For the pastry:

Sift the flour, salt and Xanthan gum into a large bowl. Add in the softened butter.

With a fork, mash the butter into the flour mix a little and rub together with your hands until it looks like breadcrumbs.

Next up, stir in the sugar and beaten egg yolk.

Gradually add as little water as you can get away with, just enough to get the pastry to form a dough {gluten free pastry absorbs more water than regular pastry so add a few more drops of water if necessary}.

Stir together with a spatula or flat-ended knife until it forms into clumps. Pull together with your hands and knead lightly for a few minutes, until it binds into a smooth dough.

Wrap the dough in cling film and chill for around 15 minutes {more on hot days, less on super cold ones}.

For the fruit filling:

While the pastry is resting, preheat your oven to 180c, 160c fan, Gas Mark 4.

Put the butter and sugar into a pan and when the butter has melted, add the apples and cook gently for 15 minutes with the lid on.

Add the blackberries, stir and cook for an extra 5 minutes with the lid off.

Take the pastry out of the refrigerator and dust your work surface with flour.

Cut the pastry in half and roll out one half until around a centimetre thick {rolling between two layers of greaseproof paper will stop it sticking to your rolling pin!}.

Butter a 22cm round pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.

Tip the cooled apples and blackberries into a sieve or colander {be sure to save all the juices}, then put the fruit into the lined pie dish so you have a mound in the middle.

Spoon over half the saved juices.

Brush the edge of the pastry with your beaten egg.

Roll out the second half of pastry and place over the top of the pie. Trim the edges as before and crimp them together with your fingers.

Brush the top of the pie with the rest of the beaten egg and sprinkle over a generous serving of sugar and make a couple of slashes in the top of the pastry so that air can escape {and a little juice too if you’re lucky, I think it make the pie look super pretty!}.

Place the pie onto a baking tray and bake on the bottom rack of your pre-heated oven for 55 to 60 minutes, until golden brown and crisp.

Slice to serve, along with a generous dollop of custard or a scoop of Cornish ice cream!

Until next month.



Photography // Alyssa Aldersley 

Hello Makers : Laura Thomas

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