Apple And Blackberry Pie With Mint Creme Fraiche

David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

2		Egg yolks
1		Whole egg
1	T	Lemon juice
6	T	Iced water
500	g	Unsalted butter, 18oz
675	g	Plain flour, 1 1/2oz
1	T	Icing sugar
1 1/2	t	Salt
45	g	Brambley apples, peeled
		cored and
		sliced 1lb
225	g	Blackberries, 1/2lb
2	t	Semolina
3	T	Caster sugar
1		Handful fresh mint leaves
		chopped with a
		Sprinkle of sugar
		Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

you will need a 10 inch pie plate  Pre-heat oven to 200Ã¸C/400Ã¸F/gas
mark 6  Beat eggs, lemon juice and water together. Chill in fridge
until  needed.  Sieve flour, salt and icing sugar into a mixing bowl.
Add butter and  rub in with fingertips until mixture forms a fine
crumb.  Add all liquid all at once and stir with a knife until mixture
starts  to bind. Finish with your hand.  Knead gently on a lightly
floured surface. Cover pastry and use to  line base of pie plate.
Sprinkle with the semolina, this will mop up  the excess juices from
the fruit to make a sauce which will prevent  the pastry from becoming
soggy.  Fill with alternate layers of apple and blackberries,
sprinkling  sugar and chopped mint between the layers. You will have
lots of  fruit, but use it all and mound it up in the centre of the
plate  because the apples will fall during cooking. We are aiming at a
very  full and generous looking pie.  Roll out the remaining pastry,
lift carefully using the rolling pin  and gently ease it over the
fruit, taking care not to stretch the  pastry.  Moisten the edges and
press down the pastry onto the bottom layer  round the edge of the
plate. Trim away any excess. Knock the edges  together and either
decoratively pinch or flute the edge.  Snip the top of the pie in
several places to allow the steam to  escape.  Bake for 25 minutes to
crisp the pastry and then lower the  temperature to 190Ã¸C/375Ã¸F/gas
mark 5 to finish baking until the  pastry is cooked through and the
fruit is cooked, about anothe 40 -  50 minutes (you will need to test
it with a skewer). After the first  1/2 hour you can gently rest a
peice of folded parchment paper on the  top of the pie to prevent it
becoming too brown.  As soon as you take it from the oven sprinkle with
caster sugar so  that it sticks to the hot pastry.  Allow to cool a
little and then serve with a dollop of crme fraÃ®che  into which you
have stirred some mint chopped with a sprinkle of  sugar.  Converted by
MC_Buster.  Per serving: 3920 Calories (kcal); 421g Total Fat; (94%
calories from  fat); 17g Protein; 39g Carbohydrate; 1707mg Cholesterol;
3323mg  Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable;  2 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6582 Calories From Fat: 3919 Total Fat: 445.7g Cholesterol: 1621.2mg Sodium: 15917.3mg Potassium: 2219.5mg Carbohydrates: 588.4g Fiber: 38.6g Sugar: 26.2g Protein: 89.6g