Traditional Bilberry Pie
Bilberries are truly a northern fruit and though they look like blueberries, they are not. Make our lattice pie and discover how lovely they are.
- Serves: 8 persons
- For the Pastry:
- 300g./3 1/2 cups flour (plain/all-purpose)
- 150g./5 oz. butter (or a mixture of butter and lard)
- 3-4 tablespoons water (cold)
- For the Filling:
- 100g./3 1/2 oz. sugar (fine or caster)
- 500g./1lb. 2 oz. apples (cooking variety, peeled, cored, and quartered)
- 25g./1 oz. butter (plus extra for greasing pie dish)
- 200g./7 oz. bilberries (washed and lightly dried)
- 1egg (lightly beaten)
- 2tablespoons sugar (fine/caster)
Step 1Preheat the oven to 400 F.
Step 2Butter a 9" ovenproof dish.
Step 3Make the pastry via the following instructions or use a premade pastry.
Step 4Once the pastry is rested divide into two. Roll out one half into a circle to line the pie dish. Roll out the remaining pastry into another circle large enough to cover the pie dish and cut into 2.5cm/ 1 " strips.
Step 5Place the pie dish and strips into the fridge for 20 minutes.
Step 6Place the sugar into a large baking bowl. Take the apple quarters and slice thickly then add to the sugar and mix together.
Step 7Melt the butter in a large saucepan over a gentle heat. Add the apple and sugar mixture and cook for 5 minutes. Add the bilberries and cook for a further 2 minutes. Leave to cool.
Step 8Fill the pie dish with the cooled fruit mixture, weave the pastry strips onto the top of the pie filling to create a lattice and seal the edges by crimping together tightly.
Step 9Brush the pastry top with a little lightly beaten egg then sprinkle with the fine/caster sugar.
Step 10Bake for 20 minutes, until the crust is golden brown and the fruit tender.
Step 11Serve with thick cream or ice cream.