Why not make the most of Abel & Cole’s luscious summer berries and make a jumbleberry pie? Jumbleberry being an old word for a selection of mixed berries – sounds a bit better than mixed berry pie though doesn’t it?

Historians have found the origins of the pie can be traced back as far as the ancient Egyptians. The bakers to the Egyptian Pharaohs used nuts, honey, and fruits in bread dough, a primitive form of edible pastry.

Here’s a shocking pie fact for you – during the mid 1600′s they were banned by Oliver Cromwell as the pie was seen as a source of too much pleasure.

JUMBLEBERRY PIE RECIPE

Sweet Pastry:

• Place 340g flour, 50g of caster sugar & 180g butter in the bowl of a food processor and blitz until you have a crumbly mix. Gradually add 50ml creme fraiche or double cream until the pastry forms a dough and comes away from the sides of the bowl.

• Remove from the bowl and combine lightly on a work surface dusted with icing sugar (tip when making sweet pastry always dust your work surface with icing sugar, it acts in the same way flour would but doesn’t toughen the dough as much and you get the added bonus of sweetening the pastry at the same time).

• Wrap in clingfilm and refrigerate for at least 30 minutes before using.

Filling:

• Preheat the oven to 200C or the equivalent.

• Combine 150g caster sugar, the vanilla seeds from one pod (or ½ teaspoon of vanilla paste) and 3 tablespoons of plain flour in a bowl.

• Weight out around 500g of mixed berries of your preference, blackberries, red & black currents, raspberries, strawberries and jostaberries all work well. If you wish you could swap half the berries for small chunks of apple.

• Line an 18cm pie dish with half the pastry and scatter a layer of the sugar mix over the base, follow by a layer of fruit and scatter with more sugar mix. Repeat until all the fruit/sugar are used, making sure the pie domes in the centre.

• Roll out the remaining pastry to make a lid and cover the pie, fold back the overhanging edges and use to crimp an edge to the pie.

• Bake 20 minutes then reduce the temperature to 160C and bake for another 30 minutes.

• Remove from the oven and place on a wire rack, allow to cool fully before removing from the tin.

• Serve with custard, cream or vanilla ice cream.

Thank you for sharing your seasonal recipe Georgina!

See more from Georgina at culinarytravels.co.uk