I am still catching up on blogs I meant to do in 2012!
This year we had some brilliant blackberry-picking adventures. Living out in the countryside, blackberries in hedges are as common as, well, blackberry hedges, so it was not difficult to find a field in which there were more blackberries than we could carry home with us. We also have a bramley apple tree in the garden. So there was much jam-making, all of it done by Mark, and a little bit of pie-making (by me).
The pie below is a simple blackberry and apple pie, with an all-butter crust (half the weight of butter to flour, rub in, add ice water to bind etc) and about equal volumes of chopped up bramleys and blackberries, with a generous sprinkling of sugar. Doused in cream, it was very good indeed.
I should confess now that whilst I did an extraordinary amount of Christmas baking this year, I took no photos of any of it. Oops. I was extremely proud of my mince pies, though, particularly as the pastry finally actually worked out. I put this down to a combination of tips from Nigel and Nigella (Slater and Lawson), who suggest, respectively, chilling the liquid used to bind the pastry with ice, and placing the bowl full of flour and small cubes of butter into the freezer for 10 minutes to chill once you’ve measured it all out and before you rub the butter into the flour. I did both, and the pastry was consequently very easy to work with. I also followed Nigella’s tip to use 00 flour (that’s 2-1 Nigella to Nigel, if you’re counting.) I may need to make another pie shortly to be sure I’ve cemented my skills from this festive season.