This Freeform Blackberry and Apple pie is a delicious winter warmer with rustic charm.
The pie is freeform and not structured, meaning you don’t need a fancy tin to make this pie in, just an ordinary baking sheet.
Preparation time 35 minutes
Cooking time 25-30 minutes
Chilling time 30 minutes
What You’ll Need:
For the pastry:
- 250 g (9 oz.) plain flour
- 50 g (2 oz.) caster or icing sugar
- 1 lemon, grated rind only
- 125 g (4½ oz.) butter, diced
- 3 egg yolks
For the filling:
- 500 g (1 lb. 2 oz.) cooking apples, quartered, cored, peeled and sliced
- Juice 1 lemon
- 175 g (6 oz.) blackberries
- 50 g (2 oz.) caster sugar
- 1 tablespoon cornflour
- Little beaten egg or milk to glaze
- Little extra caster sugar for sprinkling
- To make the pastry, add the flour, sugar, lemon rind and butter to a mixing bowl. Rub the butter into the flour with fingertips or an electric mixer until it resembles fine crumbs. Add the egg yolks and mix with a round bladed knife then squeeze together with fingertips to make a soft dough. Chill for 30 minutes.
- Mix the apple slices with the lemon juice then add the blackberries, sugar and cornflour and toss together.
- Lightly knead the pastry then roll out on a lightly floured surface until a rough shaped circle about 33 cm (13 inches) in diameter. Lift over a rolling pin on to a large baking sheet. Pile the fruit mix high in the centre then fold the pastry up and over the filling, leaving the centre uncovered and pleating the pastry slightly to make a large round pie.
- Brush the top edges of the pastry with beaten egg or milk then sprinkle with a little caster sugar. Bake in a preheated oven set to 190°c (375°F) Gas Mark 5 for 25-30 minutes until the pastry is golden and the fruit tender. Serve warm cut into wedges with scoops of vanilla ice cream.
Recipe from Seasonalberries.co.uk