Seasonal Apple & Blackberry Pie
Flaky, sweet, melt in the mouth pastry, with juice apples and tangy blackberries
Time 15 mins
Time 45 mins
Time 1 hr
for the pastry
- 400g plain white flour
- 200g cold, slightly salted butter
- 30g icing sugar
- 80ml cold water
for the filling
- 5x Granny Smith apples
- Juice of 1 lemon
- 40g white caster sugar
- 1tsp cinnamon
- 1 handful of blackberries
for the glaze
- 1 medium free range egg whites
- 1tsp demerara sugar
make the pastry
- Preheat the oven to 190C (170C fan assisted, 375F). Place a flat baking sheet on the middle shelf.
- Rub the butter together with the flour and icing sugar, by hand in a bowl. You could also use a pulse function on a food processor if preferred. The ingredients should be fully combined.
- Add the cold water and either pulse in the food pressor, or mix through with a round knife until it comes together.
- Knead the pastry a couple of times so it comes together in a smooth ball. Cut in two and put in the fridge to chill for 15 minutes.
Make the filling
- Meanwhile, peel and core the apples and cut into 1/2 cm slices, putting them into a large bowl with the lemon juice as you go
- Add the sugar and cinnamon to the apples and mix well with your hands. Set aside.
Put it together
- On a floured board, roll out one half of the pastry and use it to line the pastry tin, leaving some pastry overhanging.
- Drain the apples and pat dry with kitchen towel. Layer the apple slices and blackberries in the pastry case.
- Brush a small amount of egg white around the edges of the pastry, then roll out the remaining pastry and lay on top. Press all the way round with a fork and trim off the excess pastry with a sharp knife.
- Brush the whole top with egg white and sprinkle the demerara sugar over the top.
- Place the pie on the hot baking sheet for 40-45 minutes, until the pastry is golden, and serve warm or leave to cool in the tray to each cold another time.