Apple & Blackberry Pie
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Ingredients
- For the pastry:
- 500g plain flour
- 350g unsalted butter (must be cold)
- 125ml cold water
- 3 tbsp caster sugar
- 1 tsp salt
- 1 egg
- For the filling:
- 200g caster sugar
- 300g blackberries
- 6 cooking apples
- 2 tbsp corn flour
- 1tsp ground cinnamon
Details
servings 10
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget
Preparation
Step 1
Start by combining the butter, flour, sugar and salt in a large bowl. Rub the mixture between your thumbs and forefingers to create a crumb like mixture. There should be no large lumps of butter; you are looking for a breadcrumb consistency.
Step 2
In a separate bowl mix the egg together with 125ml cold water, add to the flour mixture and kneed until combined. Form the pastry into a ball and wrap in cling film. Store this in the fridge whilst you make the filling. The pastry is easier to work with when cold.
Step 3
To make the pie filling, add the sugar, cinnamon and corn flour to a large bowl. Peel, core and slice the cooking apples into large chunks, add these to the bowl along with the blackberries. Using your hands, carefully mix together ensuring that all of the fruit is coated with the sugar mixture. Set this aside while you roll out your pastry.
Step 4
On a floured surface, roll out half of the pastry to slightly larger than your pie dish; you want the pastry to be about 3mm thick. Lay this into the pie dish ensuring the pastry comes all the way up the edges. Spoon the fruit mixture into the pastry lined dish.
Step 5
Cover the top with the rolled out remaining pastry, tucking the edges under to meet the sides. Crimp the edge with a folk and decorate the top with any left of pastry.
Step 6
Cut a few slits in the top to allow the steam out whilst cooking.
Step 7
Place in the centre of your pre-heated oven for 25 minutes. Remove the pie after 25 minutes and cover with foil to prevent the pastry from burning. Place back into the oven for a further 25 minutes.
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