Free-form blackberry and apple pie

  • Serves 6
  • Hands on time 20 mins, 40 mins baking time, plus chilling for 30 minutes
  • Easy
This comforting seasonal pie recipe has a simple fold-over pastry crust for a rustic homemade look.

Nutritional info per serving

  • Calories400kcals
  • Fat18.9g (11.2g saturated)
  • Protein5.7g
  • Carbohydrates55.2g (26.1g sugars)
  • Salt0.4g

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


  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. 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. 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. 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.

From October 2005

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