Life With The Holme
Blackberry & Apple Sourdough Pastry Crust Pie
As blackberry picking season arrives in the UK, embrace the joy of baking with the seasons and opt for a more nutritious treat: a sourdough pie crust, with its beneficial enzymes and improved digestibility, takes this pie to a whole new level of deliciousness!
Sourdough Pie Crust top and bottom crust
Ingredients:
250 g Spelt Flour
3g Celtic Salt
10 g Coconut Sugar
230 g Unsalted Butter must be very COLD (straight-out of the fridge)
200 g Sourdough Starter or Sourdough Discard
10 g White Vinegar or Apple Cider Vinegar
50 g Iced Water just in case
Filling
Ingredients:
Sliced Apples with skin removed, cored, approx. 3 medium cooking apples
Around 1 1/2 cups / 350g blackberries
30g Coconut Sugar
30g Rapadura raw cane sugar (if you don't have this, just use all coconut sugar)
40 g Spelt Flour
1 tsp Cinnamon ground
¼ tsp Nutmeg optional
1 Egg egg washing the pie crust
Let's start with the sourdough pastry step by step:
This dough recipe yields sufficient pastry for both the top and bottom crust of a pie. In case you only need one crust, you can simply halve the listed ingredients.
To start, combine spelt flour, Celtic salt, and coconut sugar in a large mixing bowl, ensuring they are well mixed. Set this mixture aside for the time being.
Next, grate the cold butter into a separate bowl. If the butter starts to soften or melt during grating, place the bowl in the freezer to firm it up. Maintaining cold butter is crucial for this process.
Once the butter is grated and ready, add it to the bowl with the flour, salt, and sugar. Using a spatula, pastry cutter, or your fingertips, coat the butter in the flour. Be careful not to handle the butter too much, keeping it cold.
Then, add the sourdough starter or discard and vinegar to the bowl and bring the mixture together to form a dry, shaggy dough. It's best to use your hands for this step. If the dough isn't coming together, add some iced water until it reaches the desired consistency.
Transfer the rough dough onto the counter, divide it into two pieces, and shape each piece into a rough ball. Wrap each ball of pastry dough in parchment paper and flatten it into a disc shape. Wrap these discs in cling film and place them in the refrigerator.
Allow the dough to hydrate and become cold by leaving it in the fridge for a minimum of one hour. You can refrigerate the dough for up to 48 hours before using it.
Now onto the Filling
Peel, core and slice the apples (you don't want them too thin or they'll turn to mush). Add the apple slices to a large mixing bowl along with the blackberries.
Into the bowl with apples and berries, add coconut sugar and rapadura sugar, spelt flour, cinnamon and nutmeg.
Use a wooden spoon to completely coat the apple slices and berries in the mixture and allow to sit while you prepare the pie crust.
When the pie crust has been in the fridge for at least 1 hour, unwrap it, and lightly dust it with flour. Roll the dough out with a rolling pin to your desired size.
Add parchment to your pie dish to prevent sticking and roll out the dough on top, pressing into the dish, this recipe has enough dough for a 1.4L dish.
Pour in the apple/berry mixture you prepared earlier ensuring it's packed in as the filling will sink down as it bakes.
Now roll out the second portion of pastry and place it over the top of the pie, cutting off any excess pastry.
Use a fork, or your fingers, to crimp the top and bottom crust together.
Cut a small vent in the centre of the pie with a sharp knife.
Mix the egg and water together and generously brush the top of the pie all over with the egg wash.
If you haven't already preheated the oven, pop the pie in the fridge while you preheat the oven to (200C).
When the oven is preheated, place the pie into the oven at 390F (200C) for around 30 minutes. After this time, reduce the temp to 350C (175C) and bake for a further 45 minutes or until the crust is golden and filling is bubbling (you'll be able to see it through the vent you cut in the top).
Once the pie is golden and baked through, take it out of the oven and allow it to sit for around 4 hours before slicing into it. This will ensure the sauce thickens and you don't get a soggy pie.
Enjoy!
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