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.
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