Apple and blackberry pie (recipe)

It’s pie week on Great British Bake Off tonight, so I thought I’d have a go at making one. I’m so incredibly pleased with how this pie turned out. The pastry is flaky, sweet and melt in the mouth, the apples are perfectly cooked, juicy, soft but holding their shape, and the blackberries add a splash of colour and a little tang.

Honestly, try it, you won’t be disappointed! Here’s what to do…

Ingredients

For the pastry:

• 400g (14.1 oz) plain flour
• 200g (7 oz) cold slightly salted butter
• 30g (1 oz) icing sugar
• 80ml (2.7 fl oz) cold water

For the filling:

• 5 Granny Smith eating apples
• Juice of 1 lemon
• 40g (1.4 oz) caster sugar
• 1 tsp cinnamon
• 1 small handful of blackberries

For the glaze:

• 1 medium free range egg white
• 1 tbsp caster sugar

Instructions

1. Cube the butter and either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined
2. Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together
3. Knead the pastry a couple of times so it comes together in a smooth ball, cut in two and put in the fridge to chill for 15 minutes
4. Meanwhile, peel and core the apples and cut into 1/2 cm slices, putting them into a large bowl with the lemon juice as you go
5. Add the sugar and cinnamon to the apples and mix well with your hands, then set aside
6. On a floured board, roll out one half of the pastry and use it to line the pastry tin, leaving some pastry overhanging
7. Drain the apples and pat dry with kitchen towel
8. Layer up the apples in the pastry case and then sprinkle the washed blackberries on top
9. Brush a little egg white around the edges of the pastry, then roll out the remaining pastry and lay on top
10. Press all the way round with a fork then trim off the excess pastry with a sharp knife
11. If you like, cut out a few leaves or other decorations using the spare pastry and stick on top using a little egg white
12. Brush the whole top with egg white and sprinkle with the sugar
13. Bake at 190C (170C fan assisted, 375F) for 40-45 minutes and serve warm or allow to cool completely in the tin

Yummy!

Here’s that apple and blackberry pie recipe again in a printable format.

Print Recipe

5 from 1 vote

Apple and blackberry pie

The pastry is flaky, sweet and melt in the mouth, the apples are perfectly cooked, juicy, soft but holding their shape, and the blackberries add a splash of colour and a little tang.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Desserts and sweet treats

Cuisine: English

Keyword: blackberry, dessert, fruit pie, pie

Servings: 8 pie slices

Calories: 463kcal

Author: Emily Leary

Ingredients

For the pastry

• 400 g (14.1 oz) plain flour
• 200 g (7.1 oz) slightly salted butter cold cubed
• 30 g (1.1 oz) icing sugar
• 80 ml (2.7 floz) cold water

For the filling

• 5 Granny Smith eating apples
• Juice of 1 lemon
• 40 g (1.4 oz) caster sugar
• 1 tsp cinnamon
• 1 handful (1 ) blackberries

For the glaze

• 1 medium free range egg white
• 1 tbsp caster sugar

Instructions

Make the pastry

• Rub the butter together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined
• Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together
• Knead the pastry a couple of times so it comes together in a smooth ball, cut in two and put in the fridge to chill for 15 minutes

• Meanwhile, peel and core the apples and cut into 1/2 cm slices, putting them into a large bowl with the lemon juice as you go
• Add the sugar and cinnamon to the apples and mix well with your hands, then set aside
• On a floured board, roll out one half of the pastry and use it to line the pastry tin, leaving some pastry overhanging
• Drain the apples and pat dry with kitchen towel
• Layer up the apples in the pastry case and then sprinkle the washed blackberries on top
• Brush a little egg white around the edges of the pastry, then roll out the remaining pastry and lay on top
• Press all the way round with a fork then trim off the excess pastry with a sharp knife
• If you like, cut out a few leaves or other decorations using the spare pastry and stick on top using a little egg white
• Brush the whole top with egg white and sprinkle with the sugar
• Bake at 190C (170C fan assisted, 375F) for 40-45 minutes and serve warm or allow to cool completely in the tin

Nutrition

Calories: 463kcal | Carbohydrates: 64g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 188mg | Potassium: 187mg | Fiber: 4g | Sugar: 22g | Vitamin A: 686IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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If you enjoyed this recipe, why not try my blueberry cheesecake pie next?