Haworth Bilberry Pie
Yield
6 servingsPrep
20 minCook
60 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
blaeberries (bilberries, whortleberries)
|
* |
| 125 | grams |
sugar, superfine
|
|
| 2 | large |
apples
|
*
|
| 1 | x |
puff pastry
or shortcrust |
*
|
| 1 | large |
egg whites
lightly beaten |
|
| 1 | x |
sugar
extra |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
blaeberries (bilberries, whortleberries)
|
* |
| 125 | grams |
sugar, superfine
|
|
| 2 | large |
apples
|
*
|
| 1 | x |
puff pastry
or shortcrust |
*
|
| 1 | large |
egg whites
lightly beaten |
|
| 1 | x |
sugar
extra |
*
|
Directions
Mix the bilberries and half the sugar.
Core the apples and bake until tender.
Scrape out the pulp and sweeten with the remaining sugar and mix with the bilberries.
Butter and line a pie plate with pastry.
Put in the bilberry filling and cover with pastry.
Brush with egg white if using shortcrust pastry.
Sprinkle with a thin layer of sugar.
If using puff pastry glaze with an egg glaze.
Bake in a hot oven to set the pastry. For gas, 6 to 7, or 400 to 425 degrees F. Lower the heat to moderate (gas 4; for conventional, 350℉ (180℃) F) to cook the fruit.
Serve with cream.
