Over the Christmas holiday, I had the privilege to meet one of the loveliest and quite possibly the ‘craziest’ and bravest people in my life. Sarah Outen is originally from the UK and she is currently on a solo journey rowing, cycling, camping across the oceans, London 2 London via the World. Sarah happens to be in Japan as a part of her mission, and furthermore she was staying at Kelly and Kaz’s house when we all gathered for the Christmas holiday.
Sometimes you read this kind of ‘thing’ in the news and can’t help but marvel, “Holy cow… who does this kind of adventures? What could possibly drive them to do it?”
Two ocean rows, 11 months at sea
Three continents by bike, 20,000 miles
500 miles by Kayak
6-8000 calories a day
850 days away
A few world records
Lots of stories
One little tent
A team of elves
I’ve got a dictionary long of positive words to describe Sarah to the world, but above all, I’m most happy when she agreed to share with MyOrangePot her mum’s special Blackberry and Apple Pie recipe that would be grand to eat during the New Year’s holiday.
Sarah showed and narrated the whole process while I sat by her side sipping some cava and did some silly dance.
Thank you, Sarah, I will make this pie and eat it while reading “A Dip in the Ocean: Rowing Solo Across the Indian.”
May Sarah’s positive attitude and bravery motivates me to do the same in tackling 2012!
Sarah’s Mum Blackberry Apple New Year’s Pie
For the pastry
1 cup of self-raising flour
1 cup of plain flour
1 cup of butter/fat/shortening, plus about 50 grams cut into small cubes
a bit of water
3 apples – if possible cooking apple (to allow several slices to be snacked by the pie maker)
about 3 cups of blackberry
Directions (in Sarah’s words and some Tari’s translation where appropriate)
- Put the two type of flours in a big bowl
- Add some salt
- Put the butter in and mix until it looks like bread crumbs (make sure you have cold hands)
- Make a well in the middle of it, add enough water until it’s enough. Then mix with a blunt thing like a metal knife until the mixture starts coming into a dough. (Tari’s translation: add a little bit of water at a time until it reaches a dough like consistency).
- Make sure you incorporate all the flour (you may need to add a bit more flour if it feels a little too wet). You can stop once you have a smooth dough ball and not sticky.
- Put flour on a flat surface (preferably cold and marble). Then pull the pastry dough out and flatten it with something like a bottle or rolling pin until it’s about 0.5 cm tall
- Butter/grease the pie tin or dish (flour the surface if it’s a tin), and then using rolling pin or knife, lift the pastry up from the smooth surface, plop it on the pie tin/dish, and then use a knife (blunt or sharp) to make the edge of the pie looks like the edge of a pie, put the trimmings back in the bowl
- Peel, core and slice apple
- Eat some fine cheese and drink some Cava to enlighten yourself while trying to remember the recipe as you go
- arrange the sliced apple so you have an even layer of apple across the bottom
- Put blackberry in between the apple slices
- Cut some butter blocks and scatter on top appropriately
- Roll out the remaining of the pastry again, enough to be set as a pie lid
- Set the pie lid on top of the pastry
- Make holes in any shape you wish, using a sharp knife (don’t use the blunt one this time)
- Brush the pie surface with milk and sprinkle some knobbly sugar (Tari’s translation: granular sugar) and it’s good to cook!
- Bake in 175 C for about 35-40 minutes until the top’s golden and the content bubbles over a bit. You want the dough to be nice a crispy.
- Serve with a dollop of vanilla ice cream