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Apple and Blackberry Pie Recipe
There's so much to love about this 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 wonderful tang.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Desserts and sweet treats
Cuisine:
British
Diet:
Vegetarian
Servings:
8
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Cutlery knife
Kitchen knife
Chopping board
Apple corer
Wooden spoon
Citrus juicer
Rolling pin
Kitchen paper
Silicone pastry brush
Fork
Loose-bottomed 20cm (8") pie tin
Nonstick baking sheet
Ingredients
For the pastry
400
g
plain white flour (all purpose flour)
200
g
slightly salted butter
cold cubed
30
g
icing sugar (powdered sugar)
80
ml
cold water
For the filling
5
Granny Smith eating apples
1
lemon
juice
40
g
white caster sugar (superfine sugar)
1
tsp
cinnamon
1
handful
blackberries
For the glaze
1
medium
medium free range egg whites
1
tsp
demerara sugar (turbinado sugar)
Metric
-
Ounces
Instructions
Make the pastry
Preheat the oven to 190C (170C fan assisted, 375F). Place a flat baking sheet on the middle shelf.
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.
Make the filling
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.
Put it all together
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.
Place the pie on the hot baking sheet and bake for 40-45 minutes and serve warm or allow to cool completely in the tin.
Video
Notes
Store any leftover pie in the refrigerator and eat within a couple of days.
Nutrition
Calories:
463
kcal
|
Carbohydrates:
65
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Cholesterol:
54
mg
|
Sodium:
188
mg
|
Potassium:
206
mg
|
Fiber:
5
g
|
Sugar:
22
g
|
Vitamin A:
686
IU
|
Vitamin C:
12
mg
|
Calcium:
27
mg
|
Iron:
3
mg
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