Free-form blackberry and apple pie

  • for 6 people
  • Takes 1 hour to make, plus chilling for 30 minutes
  • Easy
This comforting seasonal pie has a simple fold-over pastry crust for a rustic homemade look.

Nutritional info per serving

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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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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