appetite magazine
Funeral pies and the whortleberry hunt
 
 
Author:
Serves: 6-8
Ingredients
  • butter, for greasing
  • 500g wild bilberries - fresh, frozen or from a jar (drained)
  • 100g caster sugar
  • 50g cornflour
  • 100g cooking apple, peeled and chopped
  • 500g shortcrust pastry
  • 1 egg, beaten
Method
  1. Preheat oven to 190C/Gas 5 and grease an oven proof pie plate with a little butter.
  2. Combine bilberries with caster sugar, cornflour and apple, keeping a little sugar back to dust over the finished pie, and allow to macerate for 10-15 mins while you make the pastry.
  3. Make the shortcrust pastry according to your recipe, or use ready-made (ensure it has a good proportion of butter rather than oil in it).
  4. When you’re ready to assemble the pie, cut the pastry in half and roll one half out to fit the bottom of the plate.
  5. Trim any overhanging pastry.
  6. Spoon the bilberry and sugar mixture into the pie case and top with the remaining half of the pastry.
  7. Seal and crimp the edges of the pie together, make a slit in the middle to allow the steam to escape and bake for 45-50 mins until crisp and golden.
  8. Remove from the oven and sprinkle with caster sugar.
  9. Allow to cool slightly before serving.
Recipe by appetite magazine at https://www.appetitemag.co.uk/funeral-pies-and-the-whortleberry-hunt/