This week, inspired by The Great British Bake Off, I’ve partnered with AEG to create this delicious Apple & Blackberry Pie!
Earlier this year, I received an AEG SteamBake oven, (you can read my review here) and I absolutely love it! The steam cooking keeps the dough moist on the surface to create a golden colour and tasty crust on your bakes. Ensuring a crisp pastry and no soggy bottoms!
I created this recipe which makes a 8″ round, delicious and very British Apple & Blackberry Pie, baked wonderfully in the SteamBake oven! Check out the video below for how they it’s made.
As well as an excellent oven for baking, the SteamBake oven is also a great all-rounder multifunction oven (with up to 13 functions) that grills, roasts and bakes. Mine also features pyrolytic cleaning, a food probe and soft close door! It was awarded The Good Housekeeping Institute seal of approval after rigorous testing and SteamBake is now available on all AEG single built in ovens at no extra cost.
I’ve used the SteamBake function on my oven for so many different things including Sun-Dried Tomato & Parmesan Loaf, Lemon & White Chocolate Muffins and a Baked Raspberry Cheesecake and the SteamBake function provided excellent results!
There are a 3 simple steps to SteamBake:
Step 1: Pour 100ml of water in the cavity at the bottom
Step 2: Select the SteamBake programme and press the SteamBake button
Step 3: Let the oven preheat and create steam for 5 minutes. Then add your fresh dough after the steam has dissipated.
The cool thing is, it’s not a steam oven as such but a normal built-in multifunction oven, with the added bonus of a SteamBake button.
To find out more, check out the AEG page here.
Apple & Blackberry Pie
For the pastry;
- 225g plain flour
- 110g unsalted butter
- 80g caster sugar
- 1 egg
For the filling;
- 250g blackberries
- 250g peeled & chopped Bramley apples
- 1 tablespoon cornflour
- 70g light brown sugar
- 1 ½ teaspoon cinnamon
- 50g melted butter
- Grease an 8″ fluted loose-bottom pie tin and line with greaseproof paper
- Mix together the flour and butter until it resembles breadcrumbs
- Add in the caster sugar
- Add in the egg to form a dough
- Wrap the dough in cling film and chill for 30 minutes
- On a floured surface, flatten the dough
- Start to roll out
- Gently place over your tin and push down onto it
- Prick with a fork and chill for 30 minutes
- Preheat your oven to 170C
- Mix all of the filling ingredients together, cover and chill until needed
- Crumple greaseproof paper and cover your pastry
- Top with baking beans and blind bake for 15 minutes
- Carefully take out the beans and paper and bake again for a further 10 minutes
- Time to SteamBake! Pour 100ml water into the well at the bottom of the oven. Press the SteamBake button and leave it for 5 minutes to create steam – perfect for pastry!
- Roll out the leftover pastry and cut into strips
- Fill your pastry case with your fruit filling
- Lay over the pastry strips in a criss cross pattern
- Wash the top with egg and bake for 45 minutes!
Enjoy warm with custard and ice cream!
This is a sponsored post in partnership with AEG. All views and opinions are my own.