Apple and Blackberry Pie
Apple and Blackberry Pie
Here is my finished pie. It doesn’t look perfect but it does look good! Homemade goodness!
I love pies and I’ve decided this autumn I will be trying to make different pies and get my skills up on pastry making.
The first pie I decided to make was apple and blackberry as the supermarket had bramley apples and blackberries on offer.
I used this Jamie Oliver recipe for the shortcrust pastry and it was easy to make and very tasty.
For the recipe I followed this Jamie Oliver recipe but adapted it slightly. I have written below the recipe I ended up using below with my adaptations on.
- 1 old-fashioned sweet shortcrust pastry recipe (link above)
- 50 g butter, plus extra for greasing
- 100 g golden caster sugar, plus extra for sprinkling
- 2 large Bramley apples, cored, peeled and each cut into 8 pieces
- 4 braeburn apples, cored, peeled and each cut into quarters
- 150 g blackberries
- 1 large free-range egg, beaten
- ½ teaspoon ground cinnamon
First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. I left it in the fridge for 1 hour. Put the butter and sugar into a saucepan and, when the butter has melted, add the braeburn and bramley apples. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 3 more minutes on low with the lid off. Then take off the heat and allow to cool. If the apples are still hot, when you put the apples on the pastry, the pastry will start to melt before you put it in the oven and the pie will have a soggy bottom.
Remove the pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. Lightly grease a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
Then preheat the oven to 180°C/350°F/gas 4. Tip the cooled apples and blackberries into a sieve, with a bowl underneath to catch all the juices, then put the fruit into the lined pie dish. Spoon over half the saved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 50 to 60 minutes, until golden brown and crisp. Serve still hot and with lots of custard.
Here is my pie filling in (slightly cooked the blackberries too much but it still tasted great)
Lid on ready to go in the oven. Cinnamon and sugar on the pastry worked very well.