Bilberries are a delicious fruit found growing wild in the north and west of the British Isles on high ground. The season for them is very short between August and September.
The raw fruits are a little acidic but when cooked with sugar become a delicious, deep-flavored fruit perfect for pies and for jams.
Bilberry Pie is a classic British pie loved throughout the North of England particularly in Yorkshire. Serve it warm with thick cream or a good vanilla ice-cream - delicious.
What Are Bilberries?
Bilberry Pie is a classic British pie loved throughout the North of England particularly in Yorkshire. Serve it warm with thick cream or a good vanilla ice-cream - delicious.
What Are Bilberries?
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- FOR THE PASTRY
- 300g all purpose/plain flour
- 150g butter (or a mixture of butter and lard)
- 3-4 tbsp cold water
- FOR THE FILLING
- 3 ½ oz /100g/ fine or caster sugar
- 500g/1lb 2 oz cooking apples, peeled, cored and quartered
- 1 oz /25g butter, plus extra for greasing pie dish
- 7 oz/ 200g bilberries, washed and lightly dried
- 1 egg lightly beaten + 2 tbsp fine/caster sugar
Preparation:
- Preheat the oven to 400F °F /200°C//Gas 6.
- Butter a 9"/22cm ovenproof dish.
- Make the pastry following these instructions.
- Once the pastry is rested divide into two. Roll out one half into circle to line the pie dish. Roll out the remaining pastry into another circle large enough to cover the pie dish. Place the pie dish and cover in the fridge for 20 minutes.
- Place the sugar into a large baking bowl. Take the apple quarters and slice thickly then add to the sugar and mix together.
- Melt the butter in a large saucepan over a gentle heat. Add the apple and sugar mixture and cook for 5 minutes. Add the bilberries and cook for a further 2 minutes. Leave to cool.
- Fill the pie dish with the cooled fruit mixture, lay the pastry circle on top and seal the edges by crimping together tightly. Cut a tiny circle in the center of the pie to allow steam to escape.
- Brush the pastry lids with a little lightly beaten egg then sprinkle with the fine/caster sugar.
- Bake for 20 minutes, until the top is golden-brown and the fruit tender.
- Serve with thick cream or ice cream.
