Pandowdy orchard pie

Name: Pandowdy orchard pie | Asda Good Living
Total time: 1 h 20 min
Yield: 8
Cuisine: French
Ingredients: 225g unsalted butter at room temp, cubed; 25g golden caster sugar, plus 2 tbsp to decorate; 1 tsp vanilla bean paste or extract; 2 large eggs, 1 lightly beaten; 350g Bake by Asda Plain Flour, plus extra for rolling; ½ tsp fine sea salt; 2 tbsp ground almonds; 3 Granny Smith apples, peeled and each cut into 8 wedges; Just Essentials by Asda Plums, slightly ripened, halved and stoned; 150g pack Asda Sweet and Juicy Blackberries; 100g golden caster sugar; 1 tsp vanilla bean paste or extract; 1 lemon, juiced; 1 tbsp Bake by Asda Cornflour; Custard (optional); Ice cream (optional)

Try this patchwork-effect for the lid, an easy but impressive pastry hack.

By Asda Good Living,10th September 2024

Cook: 1 Hour 20 Mins

Serves: 8

Price: £1.05 per serving

Nutritional Information

Each 267g serving contains

Energy
4921kj
441kcal

22%

Fat
22.2g

High
32%

Saturates
12.3g

High
62%

Sugars
23.2g

Med
26%

Salt
0.32g

Low
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1843kj/440kcal

Ingredients

For the filling

3 Granny Smith apples, peeled and each cut into 8 wedges

Just Essentials by Asda Plums, slightly ripened, halved and stoned

150g pack Asda Sweet and Juicy Blackberries

100g golden caster sugar

1 tsp vanilla bean paste or extract

1 lemon, juiced

1 tbsp Bake by Asda Cornflour

For the pastry

225g unsalted butter at room temp, cubed

25g golden caster sugar, plus 2 tbsp to decorate

1 tsp vanilla bean paste or extract

2 large eggs, 1 lightly beaten

350g Bake by Asda Plain Flour, plus extra for rolling

½ tsp fine sea salt

2 tbsp ground almonds

To serve

Custard (optional)

Ice cream (optional)

Method

In a mixing bowl cream together the butter, sugar, vanilla and egg until just combined, then, with a wooden spoon, incorporate the flour a little at a time until you have a uniform dough. If you have a food processor, pulse all the ingredients together until combined. Tip onto a work surface, bring together with your hands then halve and form into 2 discs, wrap in clingfilm and chill in the fridge for 30 mins.

Meanwhile, for the filling, toss the fruit with the sugar, vanilla, lemon juice and cornflour in a large saucepan. Simmer for 10 mins then leave to cool.

Roll one disc of the dough out to the thickness of a £1 coin on a lightly-floured surface then line a 25–26cm pie dish, pressing into the corners and sides – there’ll be a little overhang. Press the edges with a fork. Scatter ground almonds on the base.

Heat up a flat baking sheet in your oven. Spread the fruit filling into the pie case. Roll out the remaining pastry to the thickness of a 50p coin and use a sharp knife to cut into wide strips and then squares – they don’t have to be even. Cover the entire top of the pastry with the squares, making sure not to leave any gaps – you will need all the pastry, even the scraps, so re-roll any bits and cut into squares. Chill the pie for 20 mins and heat the oven to 200ºC/180ºC fan/gas 6.

Glaze the top (leaving the edge unglazed) with beaten egg and sprinkle with sugar. Bake for 40 mins. Leave to sit for 10 mins after baking and serve with custard or ice cream.