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Video Recipe: Bay, blackberry and pear pie


Call me a weirdo (you wouldn’t be the first), but I’m actually quite excited that summer is over. Not just because it gives me a chance to stop feeling guilty about being indoors all day, but because of the changing of the seasons and the sudden eruption of exciting new ingredients. Apples, pears, blackberries, gourds, brassicas, roots and pomegranates – it’s all happening, and I’d say that’s a cause for celebration. Also while we may have been experiencing a rather lovely sunny start to Autumn, it’s still become decidedly colder. Which means it’s PIE TIME. Yes, you heard right. It’s time to put away the flimsy fools and pavlovas of summer and hunker down with a nice hearty, buttery slice of pastry bleeding sweet, warming fruit. Here’s a video of my recipe for bay, blackberry and pear pie – my twist on the classic apple and blackberry, using bay to add a rather lovely herbaceous richness to the mix. The pastry is the stuff of dreams – puffy and nutty thanks to its blend of self raising and spelt flours. This is so easy and delicious, I urge you to have a go. I’ve listed the ingredients below, so simply follow the steps in the video and you’ll be well on your way.


175g self raising
175g spelt flour
160g unsalted butter
Pinch of salt
Tbsp vanilla essence
Ice Cold water: 90ml-100ml
4 large pears, peeled, cored and sliced
250g blackberries
Knob of butter
Bay leaf
Tsp cornflour
Lemon juice
2tbspn Demerara sugar, plus more for scattering
1 egg, beaten
10ml milk