Eastern Counties Apple and Blackberry Pie
Tart Bramley apples and sweet hedgerow blackberries baked inside crisp, buttery shortcrust pastry with a crunchy demerara sugar crust.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •23cm pie dish
- •rolling pin
- •mixing bowl
- •baking tray
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 22 g
- carbs
- 62 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 460 kcal
Instructions
- 1
Rub the cold butter into the flour in a bowl until the mixture resembles fine breadcrumbs.
- 2
Stir in cold water one tablespoon at a time until the dough just comes together into a firm ball.
- 3
Wrap the pastry and chill in the fridge for 20 minutes to rest.
- 4
Toss the sliced apples, blackberries, caster sugar, ground cinnamon, and cornflour together in a large bowl.
- 5
Preheat your fan oven to 180°C and place a baking tray inside to heat up.
- 6
Roll out two-thirds of the pastry on a lightly floured surface to 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 to form a lid, place it over the fruit, and trim any excess.
- 9
Crimp the pastry edge (fold and pinch the pastry edge into a rope) to seal the rim securely.
- 10
Cut a small steam vent in the centre of the lid with a sharp knife.
- 11
Brush the pastry top with milk and scatter evenly with crunchy demerara sugar.
- 12
Bake on the hot baking tray for 40 to 45 minutes until golden brown and bubbling.
Chef's tips
Keep the butter thoroughly chilled to guarantee a flaky, short crust. Placing the pie dish directly onto a preheated baking tray helps crisp the base pastry and avoids a soggy bottom.
Ingredient substitutions
- Bramley cooking apples → Granny Smith or other tart, firm apples
- demerara sugar → granulated sugar
Storage
Store cooled leftovers covered in the fridge for up to three days.
Reheating
Reheat slices on a baking tray in a fan oven at 160°C for 10 to 15 minutes to re-crisp the crust.
Common mistakes to avoid
- •Overworking the pastry dough, which makes the crust tough instead of crumbly.
- •Skipping the cornflour, leading to a watery filling and soggy bottom pastry.
- •Failing to seal the edges firmly, causing bubbling fruit juice to leak out.
Serving suggestions
Cooked Eastern Counties Apple and Blackberry Pie?
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