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Seasonal Apple & Blackberry Pie

Flaky, sweet, melt in the mouth pastry, with juice apples and tangy blackberries

15 mins

45 mins

1 hr

Servings 8

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.

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