More blackberries! This time a beautiful blackberry, elderberry and brambly apple deep-dish pie.

This is perfect on cold evenings. I can attest that it is especially tasty when eaten while watching Dr Who. It’s also good for breakfast! If you’re lazy energy efficient like me you can use store bought shortcrust pastry. If not, Epicurious has a super recipe for shortcrust pastry that you can use. You can try doing fancy latticework (My Kitchen Addiction has a really nifty how to) if you’re feeling brave. I like to cover my pie the normal way and add cut out pastry shapes on top. This recipe works fine in a normal pie dish, just cook for less.

—

Wild Deep-Dish Blackberry Pie

1 brambly apple

600g blackberries

100g elderberries

1/4 cup caster sugar

2 tbsp lemon juice

1/4 cup instant tapioca

400g shortcrust pastry

—

Pre heat your oven to 200 degrees Celsius. Roll out your pastry and gently press into a greased 12 x 8 inch casserole dish. Grate the apple into a large bowl and add the juice, berries and sugar. Mix together and let sit for fifteen minutes. Mix in the tapioca and spoon the mixture into the casserole dish. Cover with more pastry; a normal pie crust or lattice crust or whatever you prefer. If you’re using a normal pie crust, be sure to cut vents so the steam can escape, or use a pie bird for extra credit! Bake in the oven for an hour, checking every fifteen minutes to make sure it doesn’t burn.

Carefully slice and serve in bowls with dollops of cream or ice-cream.

Enjoy!