Scrunched Apple And Blackberry Pie

Ready in 1h

Try this Scrunched Apple And Blackberry Pie recipe, or contribute your own.


Pouring custard; to serve
4 lg Apples; such as Egremont
8 oz Large blackberries
5 Sheets filo pastry; thawed
1 Lemon
2 oz Unsalted butter; melted
1 oz Unsalted butter
4 tb Calvados
Good pinch ground cinnamon
2 oz Caster sugar
Icing sugar; for dusting

Original recipe makes 4 servings



Preheat the oven to 220C/450F/Gas 7. Brush the pastry sheets with the melted butter and roughly scrunch each one up to about 19cm/4 1/2in in diameter. Place on a non-stick baking sheet and dust liberally with icing sugar. Bake for 8-10 minutes or until crisp and golden brown. Heat a wok or large frying pan. Add the butter and once it stops sizzling toss in the apples and add a squeeze of lemon. Cook over a high heat for 2-3 minutes, tossing occasionally until lightly golden. Sprinkle over the sugar and cinnamon and continue to cook until the apples are just tender and caramelised. Add the blackberries and toss until just warmed through.Heat the Calvados in a small pan and pour over the fruit. Carefully ignite and flambee until the flames have died down. Transfer the apple mixture into a buttered pie dish or divide between large dessert bowls, using a slotted spoon. Allow the juices left in the pan to bubble right down to make a syrup and drizzle over the fruit. Arrange the scrunched filo on top and dust with icing sugar. Serve at once with the custard. Posted to MM-Recipes Digest by Alison Smart G-Net 701 3261 on Oct 29, 1998,

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Calories Per Serving: 143 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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