*Ahem*...in my best Marks and Spencer's voice...this isn't just a picnic pie...it's an Olympic Park picnic pie!
What Kate Baked and Karen at Lavender and Lovage. These Olympic Park Pies are particularly apt as Kate was a cloud wrangler in the Olympic opening ceremony no less!
350g plain flour
225g cold butter, diced
100g golden caster sugar
1 egg yolk
1 egg beaten
6 tbsp demerara sugar
2 cooking apples
2 tbsp golden caster sugar
The recipe suggests putting the flour and butter into a bowl and rubbing them together...being a bit lazy I used a food processor, either is fine! Then add in the sugar and a pinch of salt. The original recipe only called for the golden caster sugar...I also added the demerera by accident but it tasted really good...so again your call. The pastry should come together in a ball, so I add an egg yolk to bind it but maybe see how your pastry goes. This recipe produces a rich sweet shortcrust pastry, especially with the addition of the egg. The pastry should then be wrapped in clingfilm and chilled for 30 minutes.
To make the pie filling, peel, core and chop the apple and pop it into a saucepan with the golden caster sugar and 2 tablespoons of water. Heat gently until the apples begin to soften and then add the blackberries and leave on the heat for another 5 minutes. Whilst the apple and blackberries and cooking, lightly grease a muffin tin. I made 12 pies but the recipe says it makes 18.
When the pastry has chilled for at least 30 minutes, roll it out on a lightly floured surface and cut out 12-18 7.5cm circles and then 12-18 6cm circles depending on how much pastry you have and how many pies you are making.
Gently use the larger circles to line the muffin tin holes before spooning in the filling. Dampen the edge of the pies before pressing on the smaller circles to form lids. I did not cut any holes in the top of the pastry. Brush the tops of the pies with beaten egg and then put in an oven preheated to 200c/180c fan/gas 6. They take around 20 minutes to bake and should be golden when done. Leave to cool in the tin for 5-10 minutes before VERY gently removing from the tin. Enjoy!
* Adapted from www.bakingmad.com