Summer is the season of abundance, and sometimes our gardens can provide us with a few more fruits and veg than we can handle! This apple and blackcurrant pie is the perfect recipe for when you’ve ran out of room in the freezer and don’t know what to do with all these extra berries!!! Simple, fruity, and not too sweet, this pie is the perfect way to end a busy day! Let’s dig in!
For the crust:
- 375g plain flour
- 3 tbsp caster sugar
- Pinch salt
- 225g vegan butter, chilled
- 4 tbsp water, cold
For the filling:
- 260g apples, peeled and cubed
- 260g blackcurrants, washed thoroughly
- 3 tbsp soft light brown sugar sugar
- Zest of 1 small lemon
- Juice of 1 small lemon
- Dash of cinnamon
- Pinch salt
- ½ tsp vanilla extract
- 2 tbsp cornflour
To make the dough:
- In a large mixing bowl, thoroughly combined the flour, sugar, and salt.
- Cube the butter and add it into the bowl of dry ingredients. Begin to work the butter in, using your fingers, until the mixture is crumbly and the butter is completely worked in – here is a link for a demonstration on how to crumble butter and flour if you’re unsure: https://www.bbcgoodfood.com/videos/techniques/how-rub-butter-and-flour
- Once the butter is completely worked in and the mixture is crumbly, begin to add the water 1 tbsp at a time. Knead the water into the dough using your hands, until the pastry is smooth and pliable but not sticky (you might not need all the water). Be careful not to overwork the dough.
- Divide the dough into two halves, wrap them each individually in greaseproof paper or a beeswax wrap, and leave them to chill in the fridge for at least half an hour.
Now we can move onto the filling:
- Preheat your oven to 180˚C and grease a 9 inch pie pan with vegan butter or oil and evenly coat the surfaces with a light amount of flour.
- Place all of the ingredients for the filling into a large mixing bowl, and gently stir until they are all combined and the fruit is well covered. Set aside.
- Once the dough has chilled for at least half an hour, roll out the halves (separately) on a clean and well-floured surface.
- Take one of the rolled out halves and carefully transfer it into the base of the pie pan. Gently press the base and sides into the pan so they are evenly spread throughout the pan. Leave the overhanging pastry for now.
- Carefully pour the filling into the pie pan, on top of the base pastry, and level it out with the back of a spoon.
- Cut the other rolled out pastry into strips of varying thickness (you can plait some of them if you wish to decorate the pie). Using these pastry strips, create a lattice on the top of the pie, crimping the dough around the edges of the pie to seal it. Remove the overhanging dough by running a knife carefully around the edge of the pan.
- Wash the pastry lattice and the edges of the pie with plant milk, sprinkle with sugar, and place in the oven for 40 minutes. Once the pie is golden brown on the top, take it out of the oven and leave it to cool. Enjoy!
We hope that you enjoyed this simple apple and blackcurrant pie recipe! Let us know if you had a go at making it yourself by leaving a comment below or tagging us on Instagram @rhythmandgreen and we’ll feature some of your creations on our story!
Let us know if you have any questions and thank you so much for taking the time to learn more about eating seasonally in summer! We look forward to hearing from you soon!