Damson and Bramble Plate Pie
I love this concept, Mr.P told me a lovely story a while ago after he had visited a chef in the Newcastle who made plate pies. I liked the idea so much that I made it several times since. The idea is that you make and bake the pie on the same plate that you will serve it on, superb! Just my kind of thing as I do not like too many dirty dishes.
We are dreaming of our own little restaurant and this would be one of those help yourself desserts that would be on the menu. People generally share puddings so why not put the whole pie on the table with a big jug of custard and everyone can dive in, that’s a dream for me!
It feels almost a bit surreal today as it is probably the hottest day of the year and I made a pie! Well it’s perhaps never too hot or cold for a pie. I did leave this one to cool completely before we sunk out teeth into it with a tub of clotted cream by the side.
I then had a brilliant idea, it would make a perfect picnic pie as you can bake it on an enamel plate as I did and take it along wrapped in a clean tea towel. Sounds good to me. The enamel plate came from a pound shop on the North End Road in Fulham. I bought two ,one 20 cm and the other30 cm and they are perfect for my plate pies. The 20cm one serves 6 generously and the larger one could do 6 savoury portions or 10 sweet portions.
The damsons came from Dennis’s place and the brambles(blackberries) came from the hedgerow. If you do not have damsons you could use Victoria plums which are now in season. Roy gave me some of his Victoria plums but unfortunately I had to make this pie today with the damsons we had prepared.
There were so many damson’s that I ended up making not only this damson and bramble plate pie but also made a damson parfait for the freezer, wild hedgerow Sangria and a smooth damson jam. Looking back I have been busy today! I get so excited about the seasonal fruits that I dare not let any go to waste.
Sweet Shortcrust Pastry
- 230g plain all purpose flour
- 140g unsalted butter, at room temperature
- 60g caster sugar
- 1 free range egg
- pinch of salt
Weigh the softened butter, salt and sugar in to the bowl of a mixer, use the flat paddle attachment and cream the sugar and butter until fluffy and pale in colour.
Crack the egg into a small bowl and lightly whisk. Slowly add the egg a bit at a time to the butter mixture, mix well.
Remove the mixing bowl and sieve the flour over the creamed butter, return to the mixer use with the paddle, slowly mix the flour into the butter, do not over mix. Once the pastry comes together stop.
Turn the pastry out on to a lightly floured work surface, do not knead the pastry, just push it together into flat square.
Cover with clingfilm and let the pastry rest for 30 minutes before using.
Makes 240g sweet shortcrust pastry
Damson and Bramble Pie Filling
- 100g brambles or better known as blackberries
- 150g damsons cut into quaters and stones removed
- 20g pecans chopped in half
- 20g ground almonds
- 50g golden caster sugar
- Pinch of salt
- Pinch of ground ginger
- 1 free range egg yolk
- 1/2 tsp caster sugar
Preheat the oven to 200°C and lightly grease a 20cm enamel plate,a normal old ceramic plate will work just as well.
Roll the pastry on a lightly floured work surface to 5mm thick, cut two rounds both 2cm bigger than the actual size of the plate.
Line the plate with one piece and place both pieces of pastry in the fridge to rest while making the filling.
Wash the brambles and damsons, remove the stones from the damsons and cut them into quarters.
Mix the brambles, damsons, ground almonds, chopped pecans, salt and ground ginger together.
Pile the filling onto the line plate and gently lay the other piece of pastry over the top. Crimp the pastry and use the back of a knife to remove the excess pastry. Make three steam holes on top.
Mix the egg yolk and 1/2 tsp of sugar, brush the pastry top with the sugary egg and bake for 15 minutes in the preheated oven and then turn the heat down to 170°C for a further 20 minutes. Remember to place a tray underneath as the pie is bound to leak some sugary fruit juices.
Let the pie rest for 10 minutes before serving.