Blackberry and Apple Pie

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rub the butter into the flour and icing sugar until it looks like breadcrumbs. Mix in the egg yolk and water until the dough just comes together.

   Mark done

2. Divide into two discs, one larger, wrap and chill 1 hour.

   Mark done

3. Heat the oven to 200°C / 400°F with a baking tray on the lowest shelf.

   Mark done

4. Toss the apples, blackberries, sugar, cornflour, lemon juice and cinnamon together in a bowl.

   Mark done

5. Roll the larger disc and line a 23 cm pie dish. Tip in the filling.

   Mark done

6. Roll the smaller disc, cover the pie, trim and crimp the edge, cut a steam vent and brush with the egg and caster sugar.

   Mark done

7. Bake on the hot tray 20 minutes, then lower the oven to 180°C / 350°F and bake 30 to 35 minutes more, until golden and bubbling.

   Mark done Start 30 min timer

8. Rest 20 minutes and serve warm with custard or cream.

   Mark done

Chef’s Tips

• Use Bramleys. They collapse into a sauce around the whole blackberries.
• Start on a hot tray so the base cooks through and stays crisp.
• Cover the edge with foil if it browns too fast.

Pairing Suggestions

• Homemade custard
• Double cream
• Vanilla ice cream

Storage & Reheating

Keep covered 2 days at room temperature, then refrigerate up to 4 days. Freeze baked for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.