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apple & boysenberry jam pie

June 11, 2014

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I dream of pies like this.

Flaky, short pastry. Crisp lattice top. Bubbles of air and butter and sugar.

Toothsome fruit. Cooked but not collapsing. Stained with the purple of boysenberry jam.

They flit in and out of my consciousness, drawing my eye at every turn.

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I took a break last week.

A sabbath in the midst of interstate travel, accounting mishaps and the foggy malaise that seemed to envelop me at every waking moment.

There were things to do, bags to pack, pieces to write and phone calls to make. There were speeches to practice and emails to reply to. As the pile grew larger and ever more burdensome, so too my desire to throw a towel over my head and play the ignorant numpty.

And that is exactly what I did.

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First, a long breakfast.

A wander around the supermarket.

Two batches of roasted, spiced almonds followed. As did four chicken marylands, simmered in white wine and seasoned with Moroccan spices.

But most of all, pie.

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Butter grated into flour.

Apples, peeled and sliced into sixths, sauteed until they shone – the kitchen perfumed with their fragrance.

A dollop or four of boysenberry jam, just as much for its purple as for its flavour.

Latticework because pie. Sugar crusted latticework because… pie!

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Two slices to keep my dad company whilst I stole away to Melbourne with my mum.

One slice as I rushed out the door with a bag still half packed from Hamilton Island.

And the rest on my return. Perched by my wing chair. Surrounded by my family-in-law-to-be. Marvelling at the magic that Koji’s sister had worked on our wedding invitations.

There wasn’t enough for seconds.

Sorry!

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apple & boysenberry jam pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Sure, you can make a pie with store bought pastry, but there's something strangely theraputic about mixing, resting and rolling your own flaky pastry. Even more so when you watch it puff up in the oven!
Ingredients
  • 300g plain flour
  • 1 tbsp raw sugar (for the pastry)
  • 1 tsp salt
  • 220g butter
  • 375ml iced water
  • 8-10 small apples
  • 4 big dollops of boysenberry jam
  • 1 tbsp flour (for the filling)
  • 1 tbsp brown sugar (for the filling)
  • a splash of milk
  • 1 tbsp raw sugar (for the top!)
How to make it
  1. Start by making your pastry. Mix the flour, salt and sugar in a large bowl. Using the largest hole on your grater, grate the butter into the bowl. It's easier if you've frozen the butter first as it will grate more easily.
  2. Mix the butter and flour together so that all of the butter is covered in flour.
  3. Carefully splash iced water into the bowl a bit at a time, mixing it into the flour and butter until it starts to form damp clumps. Bring the dough together slowly with your hands until it is happily holding itself together, without being gluey and damp.
  4. Split the dough into two parts, in a 2:3 ratio. Pat them out into rounds, wrap them up in cling film and pop them into the freezer for about 20 minutes whilst you take on the next step.
  5. Peel and core the apples and slice them into six wedges.
  6. Put the sliced apples into a large saucepan and cook them over a high heat, stirring frequently, until the exterior becomes slightly jellied and takes on a satiny sheen. Stir the boysenberry jam through the apples then put them aside to cool.
  7. Roll the larger piece of dough out and use it to line your pie dish. Pop it back in the freezer while you work with the rest of the dough.
  8. Pre-heat your oven to 180C.
  9. Roll the rest of the pastry out (including any off cuts from the pie dish) and cut strips out for your lattice work.
  10. Mix up the flour and brown sugar for the filling, remove your pie dish from the freezer and sprinkle the flour and brown sugar evenly across the base. Pile the apples into the pie dish.
  11. Brush some milk around the rim of the pie and then attach the strips of pastry across the top in an alternating pattern to form your lattice. Brush the lattice of pastry with milk and sprinkle the raw sugar on top to finish.
  12. Bake the pie for 45 minutes, or until the pastry is burnished brown and puffed up.

 


  • #1
    June 13th, 2014

    cant agree more with making your own pastry! it feels so good to make it from scratch and watch it cook!

  • #2
    Rach
    June 22nd, 2014

    Shay, I totally failed the pastry from this recipe. I think the dough was too wet, but I didn’t use all of the water (and even added some flour). Are you meant to knead the dough at all? Maybe the ice water wasn’t cold enough…

  • June 27th, 2014

    Hi Rach,

    Sorry it didn’t work out 🙁 You’re not meant to knead the dough at all – when the butter has been tossed through it should still be a very dry mixture that only starts to come together when the water is added. If your butter has started melting it will make the dough too liquid, so try to keep it as cool and solid as possible whilst quickly working it together. Hope that makes sense!

  • #3
    Rach
    July 3rd, 2014

    It is entirely possible I got some of the quantities wrong. Will have to try again, one day. What happens if your dough is gluey and damp? Do you have to start over again or is it redeemable?

Shez