The recent autumnal climate here in the Uk inspired me to make a warm golden pie filled with sweet apple and tart blackberries. Busy potty training my two-year old I wanted an easy, fuss free recipe, so I decided to opt for ready to roll pastry bought from the supermarket. To ensure my pastry was as delicious as home-made I treated myself to a new Lakeland perfobake 23cm perforated round pie tin. I would recommend this pie tin as the perforated design ensures the pastry cooks evenly and perfectly crisp so you don’t have to worry about soggy bottoms.
The Bramley apples were sourced from my own garden and the blackberries I collected with my two-year old from the park opposite our house.
With a sweet and tender crust and a melting sweet-sharp filling this pie will soon help you forget about the miserable weather outside. However be warned leftovers won’t last long. My pie was so delicious it lasted a whole two days in my house.
Jus Roll All Butter Shortcrust Pastry Block
1kg Cooking apples, peeled, cored and thickly sliced
1 cup of blackberries
1 Lemon, juice and rind
100g caster sugar, plus a little extra for dredging.
2 tsp ground cinnamon
1 beaten egg for brushing
- Preheat oven to 200C/ 180C fan/400F/Gas 6.
- Divide the pastry in half and roll out to line a 23cm pie tin. Put the pastry to chill while you prepare the fruit.
- Toss the apples with the lemon rind and juice, sugar and cinnamon in a bowl. Gently mix in the blackberries. Fill the prepared pie tin with the fruit.
- Roll out remaining pastry and use to top the pie. Brush with beaten egg and dredge lightly with remaining sugar.
5) Bake for 20-25 minutes until pastry is golden brown.
6) Serve warm with custard, cream or ice cream.