Use up seasonal fruit and bake up a satisfying blackberry and apple pie. This classic dessert recipe is perfect for an autumnal family treat.
Ingredients
For the pastry
- 175g plain flour
- pinch salt
- 100g butter
- 25g caster sugar
- 1 tsp grated lemon zest
- 1 egg yolk
- milk, to moisten and glaze
For the filling
- 300g cooking apple, peeled, cored and sliced (use Bramley's if possible)
- 225g freshly blackberry
- caster sugar, to taste
Method
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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.
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Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
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Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
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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.