Baking / Deserts
Apple and Blackberry Cobbler Pie with Guest Chef Sean Connolly
1 cinnamon stick
1 strip orange zest
1 vanilla pod
200g caster sugar
1.5 kg apples – peeled and diced into 2cm cubes
25g corn flour
1kg blackberries (frozen)
300g caster sugar
630g self raising flour
25g baking powder
10 gm salt
Melt butter and add cinnamon, vanilla pods and orange zest. Stir until it begins to bubble then add the sugar and continue to stir.
Bring to a simmer until the sugar has dissolved. Add 500g of diced apples stirring occasionally, until the apples become soft.
Once soft add the rest of the apples and keep stirring until the apples are cooked but still crunchy. Add the corn flour until the desired thickness is achieved.
Remove from heat and add the blackberries, stir until mix becomes red in colour and is well combined. Be cautious not to over stir.
Beat butter and sugar in a mixer until lightly creamed. Sieve flour and baking powder and salt twice, then add to the cream mixture and mix until it resembles breadcrumbs. Add the cream.
Let the dough rest for 30 minutes before use.
Preheat oven to 150C. Roll pastry into an even sheet. Cut a piece large enough to cover base and sides of your favourite pie dish and lift carefully into place. Pour in filling and top with strips of leftover pastry laid to form a lattice pattern.
Bake pie for 15-20 minutes, until pastry is golden and slightly puffed.