Summer is my favourite season, mainly because lots of my favourite fruits are in season, such as blackberries (from May until September). Around the area where we take the dogs for walks there are hoards of blackberries. So we got picking! We froze one-half of the crop to make a blackberry cordial, and the other half to make this apple and blackberry pie!
There are loads of different pie top designs, but I went with a lattice design which is quite easy to do. If you’re struggling, this is a fab little tutorial on how to do a lattice design. Lattice design tutorial.
You can also sweeten the filling to your taste; if you like the sharpness of blackberries don’t add as much sugar to the filling.
Apple and Blackberry Pie
For the pastry:
225g plain flour
100g chilled butter diced
3-4 tbsp cold water
1 egg beaten
For the filling:
250g fresh blackberries
350g cooking apple; peeled, cored, and sliced
100g caster sugar
2 tsp cinnamon
4 tbsp demerara sugar
1/2 tsp salt
1. Make the pastry by sifting the plain flour into a bowl and add the butter. Rub the butter into the flour using your finger tips, until it resembles breadcrumbs. Add the cold water and mix together until it forms a dough. Knead the dough lightly, but don’t overwork so the pastry doesn’t collapse later.
2. Wrap in clingfilm and chill the dough in the fridge for 30 minutes. Preheat the oven to 180°C/350°F/gas 4.
3. Meanwhile, make the mixture by adding the sliced apples, demerara sugar, and cinnamon in a large saucepan. Add enough water to almost cover the apples. Stew the apples until soft, stirring occasionally. This will take about 20 minutes.
4. Grease a 23cm loose-bottomed tart tin. Cut the pastry in half and set one-half aside. With the other half roll out on a lightly floured surface to cover the bottom and sides of the tin. Leave an overhang, as the pastry will shrink when blind baking.
5. Prick the pastry base with a fork to stop it from rising in the oven. Then fill the inside with a sheet of baking paper and baking beans.
6. Blind bake in the oven for 15 minutes. Remove the beans and the paper and bake for a further 10 minutes until the base is slightly browned. Cut off the excess pastry.
7. In a large bowl mix together the stewed apples, the blackberries, and the caster sugar. You can add a few more tablespoons of sugar if you want the filling to be less sharp. Mix together to form a filling. Spoon the filling into the pastry case.
8. Roll out the other half of pastry and cut into 10 evenly sized strips. Make a lattice pattern on the top and cut off any excess. Brush the top of the pastry with egg.
9. Bake for 50 minutes to 1 hour until the top is golden brown and the filling is piping hot. Place on a cooling rack and leave to completely cool, before taking out of the tin and serving.
Best served with ice cream.