Barnyard Farm Party Cake it Pretty
Rustic Farmhouse Apple and Berry Pie RecipeWednesday, October 03, 2012C Riches
Following on from yesterday's Barnyard Birthday post, this is the recipe for the "Farmhouse Apple and Berry Pie" I made instead of a birthday cake!
I always like to incorporate a lot of handmade details in my styled parties, but this time around I was also in full prep for Bird's Party Magazine Fall Issue, and hence my shortcuts - Instead of a fancy decorated cake, I opted for a farmhouse-style, rustic fruit pie for my kid's Barnyard Birthday this year. I'm no Nigella, so "rustic" is the operative word here! ;)
I got the original recipe from the BBC GoodFood website for Apple and Blackberry pie, but I modded it slightly and used frozen raspberries instead, and used ready-rolled sweet dessert pastry to save time (and sanity).
Rustic Farmhouse Apple and Berry Pie Recipe
Ingredients for your Farmhouse Apple and Berry Pie: Serves 8
* 2 Tbspoons of flour + extra for dusting
* 750g/1lb 10oz sweet dessert pastry (I used 2x shop bought ready-rolled pastry packs)
* 1kg Bramley Apples, peeld, cored, and cut into chunks
* 400g Frozen Raspberries
* 140g Caster sugar + extra for sprinkling
* Pinch of Vanilla Bean powder (or paste)
* Pinch of Cinnamon
* Pinch of Salt
* 1 egg beaten with 2 tbsp milk
1) Heat over to 190C/170C fan/gas 5. On a floured surface, roll out 2/3 of the pastry and line a 23cm loosebottom flutted tart tin, leaving a slight overhang and keeping any pasty scraps for the lattice work on top. Chill tart base for 10 mins. Then prick base with fork and blind-bake for 20 mins. then remove the beans and paper and bake for a further 10 mins until light brown and biscuity. remove from oven.
2) Microwave apples on high for about 3 mins. Mix vanilla and cinnamon with sugar and add it to apples along with the berries, 2tb spoons of flour, salt and pile onto the pastry case base. save a few berries for later.
3) Roll remaining pastry and trimming together and cut out 8 strips of pastry of about 3 x 30cm - I used a ruler as guide.
4) Weave the strips over the fruit to create a lattice, then push them into edges of tart. Trim overhang, brush with egg wash, then scatter generously with sugar. Pop the berries into the gaps and bake for 1 hour until brown and bubbling. Leave pie to cool, and scatter with more sugar.
It went down a treat with everyone, and dare I say, better than cake that gets left over on most of our parties! :)
I then served it onto a rustic cake stand, and added a printable birthday banner from the Barnyard Birthday Collection and some gingham ribbon to match! :)
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