This pie is made for cold weather comfort: it’s filled with Granny Smith apples, mountain blackberries, brown sugar, and cinnamon, with a crust studded with cardamom for extra warmth. It’s very adaptable and works with frozen or fresh berries. If you don’t have blackberries, you can substitute with your berry of choice, or simply increase the…
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Continue ReadingThis is my go-to method for making shortcrust pastry for all of my tarts and pies. You can make it by hand, by mixer, or by food processor, and it’s incredibly adaptable if you want to add spices or flavors. I love adding ground cardamom to the dough for my sweet pies, and black pepper is…