Fig, Honey, Apple & Blackberry Pie

For The Pastry:

10oz flour (I use self raising)

1oz icing sugar

1oz cinnamon 

6oz unsalted butter - cold

cold water 

(about 6tbsp but this is approx as could be more or bit less so add 1 tbsp at a time)

Method:

Place all the ingredients into a large bowl and rub together until all the butter is rubbed in and the mixture resemble fine breadcrumbs.

Make a well in the middle and add the cold water - its hard to give an exact amount but better to add a little at a time - and using a knife, cut through the mixture until a dough starts to form and the mixture leaves the side. Then using your fingers bring the mixture together to form a ball.

Wrap the dough in cling film - dusting the dough in flour first - and refrigerate for an hour 

Meanwhile prep your filling

For The Filling

I love blackberry and apple pie and I had some figs so I thought I would add them to the mix too, and I didn't have any sugar in the house so added honey instead, as I know that figs and honey complement each other.

2 punnets of blackberries (approx 

4 ripe figs, topped and tailed and cut into small chunks

8 eating apples, peeled and chopped

2 tsp cinnamon

cold water

1-2 tbsps honey (depending how sweet you like your fruit)

Place the apples and a small amount of water in a pan and place on a low heat with some cinnamon and honey. Put the lid on and simmer away gently for about 10 minutes.

Then add the figs and blackberries and continue simmering gently for about 5 further minutes.

Leave to cool.

Pre-heat oven to 190C / 170C (fan) and grease well a pie dish. I used a loose bottomed cake tin as I dont have a pie dish!! Approx 22xm diameter is the size tin I used.

Then return your now chilled pastry and flour a board and a rolling pin

Cut the dough in half and roll out into a circle large enough to sit in your tin and about 1/2 cm thickness.

Place one half on the bottom of your pie dish and raise the sides up as far as they will go without breaking the pastry. Bear in mind that if a little tear does occur, the pastry is quite forgiving and can be repaired with pastry patches!

Then add your filling and a pie funnel if your filling doesn't quite reach the top of the dish
(please note I don't own a pie funnel so improvised with a 'snowman' egg cup!)

Brush the sides of the pastry with some milk
Then top with your other piece of pastry to make your lid, and crimp the edges to the bottom pastry so that no edges are gaping. Then brush with milk and make a hole in the centre to allow the steam to escape.

Place in the oven and cook for about 40- 45 minutes until golden brown.If you have some brown or caster sugar, remove from the oven 10 minutes before and sprinkle over the lid to allow a sugary crisp finish.

*Please note that my pie looks a little odd because the egg cup I used was too tall for the tin, but it was all I had!*

Allow pie to cool for about an hour before removing from tin incase it collapses!!

Then serve up

I had mine with cream but custard or ice cream would also make me happy :)

mmmmm !

I am linking this up to

Working London Mummy's & How to Cook Good Food's One Ingredient Challenge, is Figs. 

and also Ren's Simple & in Season which is being hosted on Katie's blog