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Apple and blackberry pie
Apple and blackberry pie
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Glorious golden pie with decadent double-fruit filling, ideal for any celebration.
Ingredients:
  • 1kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
  • 200g frozen blackberries
  • 75g (1/3 cup) raw sugar
  • 20.00 ml finely chopped glace ginger
  • 5.00 gm ground cinnamon
  • 1 egg white, lightly whisked
  • 20.00 gm raw sugar, extra
  • Double cream, to serve
  • 525g (3 1/2 cups) plain flour
  • 215g (1 cup) caster sugar
  • 250g chilled butter, chopped
  • 0.60 gm salt
Instructions:
  • For the pastry, combine flour, sugar, butter, and salt in a food processor until it's crumbly. Add eggs and mix until dough forms. Shape into a disc, wrap in plastic, and refrigerate for 1 hour.
  • Take two-thirds of the pastry and roll it out on a lightly floured surface into a 28cm-diameter disc. Use it to line a 20cm pie dish, trimming any excess and saving it for later. Chill in the fridge for 30 minutes.
  • Preheat your oven to 180C. In a bowl, mix together apples, blackberries, sugar, ginger, cinnamon, and flour. Brush half of the egg white onto the base and sides of the pastry case, then spoon the apple mixture into it.
  • Roll out the remaining pastry on a lightly floured surface into a 24cm-diameter disc, then place it over the pie dish, pressing the edges to seal and trimming any excess pastry. Roll out the reserved pastry and use a leaf-shaped pastry cutter or a small sharp knife to cut leaves from it. Place the leaves on the pie to decorate. Brush the pie with the remaining egg white, sprinkle with extra sugar, and make 3 slits in the top to allow steam to escape.
  • Bake for 35-40 minutes until the pastry is golden and crisp, and the apple is tender. Let it cool for 10 minutes, then slice and serve with cream.

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