Apple and Whitebeam Berry Pie RecipeOrigin: Irish Period: Traditional |
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This is a traditional British (based on a classic old-fashioned Irish recipe for an apple and whitebeam berry pie) that substitutes Whitebeam Berries for the rowan berries (they are related). According to tradition, Whitebeam berries should be picked when they are ripe, but after the first frost, or when they have 'bletted' (are beginning to rot). This is because the frost converts the potentially toxic presorbic acid in the fruit to benign sorbic acid. However, it's better by far to collect the fruit when they are ripe and then to freeze them at home. Of course, if you're cooking the berries you don't need to freeze them or to wait for them to begin rotting, but for maximal flavour it's best to pick the fruit and keep them in a cool, dry, place unil they are almost at the point of rotting. Ingredients
enough sweet shortcrust pastry for a 22cm pie (base and lid) 
Apple and Whitebeam Berry Pie Preparation:Method:Cut 2/3 of your pastry and roll out thin enough to cover the base and sides of your pie dish. Trim the edges then combine the apples, Whitebeam berries and sugar in a bowl. Turn into the pie shell then add the cloves and a sprinkling of caster sugar. Roll out the remaining pastry, use to top the pie and crimp the edges to seal. Prick the top of the pie with a fork to make steam holes then brush with the beaten egg and sprinkle a little sugar over the top. Place in an oven pre-heated to 200°C and bake for 15 minutes. Reduce the temperature to 160°C and bake for a further 40 minutes, or until the pastry is golden and the pie is cooked through.
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