J gave me the night off from cooking dinner last night and made a yummy batch of burgers and corn on the cob. This was partially to encourage me to make a pie I think. The man will do just about anything for pie and it worked.
Now you know how on Top Chef every season there is a problem where some contestants dish doesn’t turn out because an oven accidentally gets turned up or down? I never believed in these accidents, until yesterday. I put the pie in the oven at 450F and did a quick clean up. 15 minutes later when I went to turn the oven down to 350F I found it was at 550F! I must’ve knocked the knob when I was cleaning up. Total disaster. After removing the pie, turning down the oven and shutting down the smoke alarms we put it back in for another 30 minutes at 300F.
Such a shame. The pie was perfect, best pie I have ever made by far. Well that is except for the outside of the crust which had a strange smoky oven smell. Ewww…. Didn’t seem to stop J though he ate it right up! So here is the lesson – make sure that oven is actually set to what you think it is.
1 batch of Pâte Brisée
1 large bowl blackberries
1 apple, peeled and cubed into 1cm pieces
2T lemon juice (only if the blackberries are really sweet)
Preheat the oven to 450F. Follow the instructions to roll out the dough and lay in the pie shell. Mix together the sugar, flour, and cinnamon then toss gently with the blackberries and apple. Pour into the pie shell, if you are using lemon juice pour over top. Follow the instructions to make the lattice. Dot butter in all the holes and bake for 15 minutes at 450F then turn the oven down to 350F and bake for another 30 minutes.[/print_this]