Blackberry & apple pie
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
For the pastry
- 175g plain flour
- pinch salt
- 100g butter
- 25g caster sugar
- 1 tsp grated lemonzest
- 1 egg yolk
- milkto moisten and glaze
For the filling
- 300g cooking applepeeled, cored and sliced (use Bramley's if possible)
- 225g freshly blackberry
- caster sugarto taste
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
step 2
Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
step 3
Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
step 4
Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.
