Blackberrying with my Dad is one of my favourite childhood memories. He seemed to me to be the oracle of blackberries, always knowing when and where we could find bushes of ripe berries. Once a year we would set off into the Kentish countryside, armed with empty ice cream tubs ready to bring back a haul. We would clamber amongst long grass, pricking ourselves on the brambles and staining our fingers purple. It's engrossing work, picking blackberries. You can easily lose hours finding and selecting the best berries, and we would come back with piles of them, ready to be made into crumbles throughout the winter.
I've not been blackberrying for years, but I always think of those afternoons at this time of year. I've spotted a few rogue berries on the side of the road, but I don't really know where to go for proper blackberrying around these parts. Luckily, we have a lovely greengrocers just down the road who have done the work for me so that I can still make this pie. Galettes are the easiest kind of pie - they're *supposed* to look rustic and thrown together, which means more time eating and less time trimming pastry. Put this bad boy on your autumn bucket list - you won't regret it.
For the pastry
- 100g rye flour
- 150g white flour
- 125g cold unsalted butter, cubed
- 2 tbsp. light brown sugar
- pinch of salt
- 1 egg yolk
- 20ml ice cold water
For the filling
- 2 eating apples, cored, peeled & sliced
- 200g blackberries
- 4 tbsp. light brown sugar
- juice of 1/2 lemon
- 50g ground almond
- 1 egg, beaten
- Demerara sugar
- Sift the flours and salt together into a mixing bowl, and add the grains at the bottom of the sieve. Rub the butter into the flour until it resembles breadcrumbs.
- Rub in the sugar and add the egg yolk. Mix together until the pastry comes together into a ball, gradually adding the water if needed.
- Shape into a disc and wrap in cling film. Chill in the fridge for at least an hour.
- Roll out the pastry into a circle about 30cm wide. Place on a baking sheet covered in baking paper.
- Toss the apple slices, blackberries, lemon juice and 2 tbsp. sugar together in a bowl.
- Cover the middle of the pastry circle with the ground almonds and 2 tbsp. sugar, leaving a 5cm-ish border. Place the apple and blackberry mix on top of the almonds, leaving any liquid behind in the bowl where possible.
- Fold the sides of the pastry around the fruit. Patch together if you get any cracks - it's fairly malleable!
- Place the tray in the fridge for a further 30 minutes.
- Preheat the oven to 170C. Brush the pastry with beaten egg and sprinkle with Demerara sugar.
- Bake for 50-60 minutes until the pastry is golden and the fruit is tender.
- Serve warm with cream or ice cream, or at room temperature.
Adapted from The Telegraph