Free-form blackberry and apple pie recipe

By Felicity Barnum Bobb

  1. Serves 6
  2. Takes 1 hour to make, plus chilling for 30 minutes
  3. Rating

Making pastry in a food processor is quicker than you think, but if you’re really short of time, cheat and use 250g ready-rolled sweet shortcrust pastry instead.

tried and tested
Free-form blackberry and apple pie


  1. 200g plain flour, plus extra to dust
  2. 125g chilled unsalted butter, cubed
  3. 1 medium egg, beaten
  4. 100g golden caster sugar
  5. 3 eating apples, such as Braeburn
  6. 300g blackberries
  7. 1 lemon, finely grated zest, plus 1 tbsp lemon juice
  8. 25g fresh breadcrumbs


  1. 1. Put the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and 2 tablespoons of the sugar, then whizz again until the mixture just forms a ball. Turn out, wrap in cling film and chill for 30 minutes.
  2. 2. Preheat the oven to 200°C/fan180°C/gas 6. Quarter, core and cut the apples into chunky wedges and mix in a bowl with all but 1 teaspoon of the remaining sugar, the blackberries, lemon zest and juice.
  3. 3. Using a floured rolling pin, roll out the pastry on a large sheet of floured baking paper to a circle about 30cm across. Upturn the pastry and paper onto a baking tray. Peel off the paper.
  4. 4. Sprinkle the centre of the pastry with breadcrumbs. Pile the prepared fruit into the centre of the pastry leaving a wide border and fold the pastry edges up and over the fruit. Sprinkle the pastry with the reserved sugar. Bake for 35-40 minutes, until the pastry is golden and the fruit tender.

Nutritional info

Per serving: 400kcals, 18.9g fat (11.2g saturated), 5.7g protein, 55.2g carbs, 26.1g sugar, 0.4g salt


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