Sloe gin bramble pie
- October 2014
- Serves 12
- Hands-on time 45 min, oven time 45 min, plus chilling
We’ve given the classic blackberry pie recipe a boozy update by adding sloe gin, before baking in a sweet pastry case.
- 15.6g (9.3g saturated)
- 61.4g (35g sugars)
The syrup from the blackberries isn’t needed in this recipe, but it’s great as a base for a gin and tonic. Or use it to drizzle over sorbets and ice creams (you may need to sweeten it a little).
If you’d like a sugary glaze for the pie, sprinkle the pastry with a little demerara sugar before baking.
To make sure the filling is heated throughout, push a metal skewer into the centre, then carefully hold it to the back of your wrist. It should feel very hot.
Make the filling and pastry separately up to 2 days in advance, then assemble and bake at the last minute. Or construct the whole pie and freeze, unglazed and unbaked, well wrapped, for up to 1 month. Glaze, then bake from frozen – you’ll need to add at least 30 minutes to the cooking time but be wary of the top browning too much.
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