Free-form blackberry and apple pie
- October 2005
- Serves 6
- Hands on time 20 mins, 40 mins baking time, plus chilling for 30 minutes
This comforting apple and blackberry pie recipe has a simple and easy-to-achieve fold-over pastry crust for a rustic homemade look.
Or, if it’s a crumble you’re looking for, try our blackberry and apple frangipane crumble.
- 18.9g (11.2g saturated)
- 55.2g (26.1g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
Rate & review
Or, how about...?
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...