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Free-form blackberry and apple pie Recipe

Name: Free-form blackberry and apple pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 200g plain flour, plus extra to dust; 125g chilled unsalted butter, cubed; 1 medium egg, beaten; 100g golden caster sugar; 3 eating apples, such as Braeburn; 300g blackberries; 1 lemon, finely grated zest, plus 1 tbsp lemon juice; 25g fresh breadcrumbs

delicious. magazine

This comforting apple and blackberry pie recipe has a simple and easy-to-achieve fold-over pastry crust for a rustic homemade look. Or, if it’s a crumble you’re looking for, try our blackberry and apple frangipane crumble.

Ingredients

200g plain flour, plus extra to dust

125g chilled unsalted butter, cubed

1 medium egg, beaten

100g golden caster sugar

3 eating apples, such as Braeburn

300g blackberries

1 lemon, finely grated zest, plus 1 tbsp lemon juice

25g fresh breadcrumbs

Method

Put the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and 2 tablespoons of the sugar, then whizz again until the mixture just forms a ball. Turn out, wrap in cling film and chill for 30 minutes.

Preheat the oven to 200°C/fan180°C/gas 6. Quarter, core and cut the apples into chunky wedges and mix in a bowl with all but 1 teaspoon of the remaining sugar, the blackberries, lemon zest and juice.

Using a floured rolling pin, roll out the pastry on a large sheet of floured baking paper to a circle about 30cm across. Upturn the pastry and paper onto a baking tray. Peel off the paper.

Sprinkle the centre of the pastry with breadcrumbs. Pile the prepared fruit into the centre of the pastry leaving a wide border and fold the pastry edges up and over the fruit. Sprinkle the pastry with the reserved sugar. Bake for 35-40 minutes, until the pastry is golden and the fruit tender.

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