Blackberry and Apple Pie
A golden, buttery double-crust pie bursting with tart Granny Smith apples and sweet, juicy Tasmanian wild blackberries.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •22 cm pie dish
- •rolling pin
- •mixing bowl
- •vegetable peeler
- •pastry brush
- •baking tray
Nutrition
Per serving, approximate
- Calories
- 385 kcal
Instructions
- 1
Rub chilled butter cubes into plain flour and 20 g caster sugar until the mixture resembles coarse breadcrumbs.
- 2
Add iced water gradually, stirring with a butter knife until the dough clumps together into a rough ball.
- 3
Divide pastry into two portions, wrap in baking paper, and rest in the fridge for 30 minutes.
- 4
Preheat oven to 190°C fan-forced and place a baking tray on the middle rack to heat.
- 5
Toss sliced apples, blackberries, remaining caster sugar, cornflour, cinnamon, and lemon juice together in a large bowl.
- 6
Roll out the larger pastry portion on a floured bench and line your 22 cm pie dish.
- 7
Tip the fruit mixture into the pastry base, mounding it slightly in the centre.
- 8
Roll out the remaining pastry, lay it over the filling, and trim any excess dough from the rim.
- 9
Crimp the edges firmly with your fingers to seal, then cut three small steam slits in the top.
- 10
Brush pastry evenly with beaten egg wash and sprinkle demerara sugar over the top.
- 11
Bake on the preheated tray for 40 to 45 minutes until the crust is golden and juices bubble.
- 12
Rest the pie for at least 20 minutes before slicing so the warm fruit filling sets.
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