This Apple and Blackberry Pie recipe features sweet spiced apples and blackberries.All burrowed underneath a golden brown flaky pie crust. Serve with a scoop of ice cream, a drizzle of cream or a ladle full of vanilla custard for the ultimate cosy Autumnal dessert.
Pastry Dough (Or use 397g Pre bought Short Crust Pastry)
360gUnsalted Butter
450gStrong Bread Flouror Plain Flour
50gCaster Sugar
1/2tspSalt
1EggWhisked
90 - 100mlVERY Cold Water
Filling
350gBramley ApplesCored, peeled and cubed into even sized pieces
1LemonZest only
110gCaster Sugar
3tbspCorn Flour
Pinch Salt
1tspGround CinnamonOptional
1/2tspGround GingerOptional
1/8tspGround NutmegOptional
1/4tspGround ClovesOptional
1/4tspGround CardamomOptional
150gBlackberries
20gButterMelted
Egg Wash and topping
1EggWhisked
4tbspDemerera Sugar
Instructions
Pastry Dough
Cube butter and place into the fridge.
Mix the flour, sugar and salt in a bowl.
Slowly rub the butter into the flour mix until it resembles large breadcrumbs. You can do this in a processor.
Add in the egg and mix.
Now add in the cold water and mix very quickly to form a dough. 30 - 60 seconds max. Turn dough out onto surface. Form into rectangle (you can do this between 2 sheets of cling film to make life easier) and roll out to double the length. Fold the dough over and shape into a disk. Place covered in the fridge for 1-2 hours or overnight. Handle as little as possible!
Fruit Filling
Toss chopped apples with lemon zest, sugar, cornflour, salt and ground spices.
Add Blackberries and Butter. Taste and adjust the spicing/sugar according to your taste.
Fill and Bake
Remove the dough from the fridge.
Roll the dough to 5 mm thickness and tuck into a 20cm buttered pie dish making sure it is nestled in. Make sure to leave about 2 inches dough over hanging. Tuck in the edges.
Add the fruit mixture to the bottom of the pie dish.
Roll out the remaining dough from the fridge and cut into strips to form a lattice. Use a little flour if you need to. I got 10 strips. Assemble the lattice on top of the pie. Roll the edges in. Flute or crimp the edges using your fingers or a fork. Place in the fridge to chill for 15 - 30 minutes.
Preheat the oven to 200 C/Gas mark 6.
Egg wash the top of the pie and sprinkle over the demerera.
Place the pie on a tray and bake for 1 hour -1 hour 15 mins. Or until the crust is golden brown.
Remove from the oven and allow to cool slightly before serving with cream, custard or ice cream.
Notes
Tips for making Apple and Blackberry Pie
Similar sized apple cubes As far as possible, try to cut the apple slices to the same size. This will help to create a more uniform texture throughout.Use the Correct size dish A deep dish is preferred here. You want a pie dish at least 2 inches in height.Pre Brought PastryDon't skip the chilling stages if using pre brought pastry and adjust the sweetness of your filling if you like.
Substituions
Pastry Sugar - Icing Sugar can be swapped with Caster Sugar in the Pastry Dough. Flour - Strong White Flour can be substituted for Plain Flour or you can use a mix of bothFruit Filling - Taste your fruit mixture and adjust with sugar if needed.