Blackberry and Apple Pie from the Grampians
A classic double-crust country pie packed with tart wild blackberries and tender sliced apples under a golden, flaky shortcrust pastry.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •23cm pie dish
- •Rolling pin
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 19 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 410 kcal
Instructions
- 1
Rub the cold butter into the flour and 50g caster sugar until the mixture resembles fine breadcrumbs.
- 2
Add the iced water gradually, bringing the dough together with your hands into a firm ball.
- 3
Divide the pastry into two portions, wrap them in cling film, and chill in the fridge for 30 minutes.
- 4
Toss the sliced apples, blackberries, 100g caster sugar, cornflour, and cinnamon together in a large bowl.
- 5
Preheat your oven to 190°C (170°C fan).
- 6
Roll out one pastry disc on a lightly floured work surface and line a 23cm pie dish.
- 7
Tip the fruit filling into the pastry-lined dish, mounding it slightly in the centre.
- 8
Roll out the remaining pastry, lay it over the filling, and trim the excess overhang.
- 9
Crimp the edges tightly with your fingers or a fork to seal the pastry completely.
- 10
Cut two small slits in the top crust to allow steam to escape during baking.
- 11
Brush the top with the beaten egg wash and sprinkle evenly with demerara sugar.
- 12
Bake for 40 to 45 minutes until the pastry is deep golden brown and the fruit is bubbling.
Chef's tips
Chill the pastry thoroughly before rolling to prevent it shrinking in the oven. If wild blackberries are particularly tart, add an extra tablespoon of caster sugar to the filling.
Ingredient substitutions
- fresh wild blackberries → frozen blackberries, thawed and drained thoroughly before mixing
- Granny Smith apples → any firm, tart cooking apples that retain shape during baking
Storage
Store leftover pie covered in the refrigerator for up to 3 days.
Reheating
Reheat slices in a 160°C oven for 10 to 15 minutes to re-crisp the pastry crust.
Common mistakes to avoid
- •Skipping the steam vents, which causes pastry to blow open and leak juices.
- •Using overly soft eating apples that turn to mush rather than holding shape.
- •Not chilling the dough, leading to greasy and tough pastry.
Serving suggestions
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