Description
Mary Berry Blackberry and Apple Pie is a classic double-crust pie filled with juicy blackberries and tart apples, encased in a buttery shortcrust pastry. The fruit filling is perfectly sweetened and flavored with a touch of sugar and spices, while the golden pastry adds a delicious crispness.
Ingredients
Scale
To make one 9-inch pie, gather the following ingredients:
For the Pastry:
- 225g (1 ¾ cups) plain flour: The base for the buttery shortcrust pastry.
- 150g (⅔ cup) unsalted butter, chilled and cubed: Adds richness to the pastry.
- 2–3 tbsp cold water: To bring the dough together.
- 1 tbsp caster sugar: Adds a touch of sweetness to the crust.
For the Filling:
- 3 large cooking apples (like Bramley), peeled, cored, and sliced: Provides tartness and texture.
- 200g (1 ½ cups) fresh blackberries: Adds a sweet-tart flavor to the filling.
- 100g (½ cup) caster sugar: Sweetens the fruit filling.
- 1 tsp ground cinnamon: Adds warmth and spice.
- 1 tbsp plain flour: Helps to thicken the filling.
- Juice of half a lemon: Balances the sweetness of the filling.
For the Glaze:
- 1 beaten egg: To give the crust a golden finish.
- 1 tbsp demerara sugar (optional): Adds extra sweetness and crunch to the crust.
Instructions
Step 1: Prepare the Pastry
- In a large mixing bowl, sift the plain flour and add the chilled, cubed butter.
- Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar and add 2-3 tbsp cold water. Mix with a fork or your hands until the dough comes together.
- Shape the dough into a ball, wrap it in cling film, and chill in the fridge for 30 minutes.
Step 2: Prepare the Filling
- In a large bowl, combine the apple slices, blackberries, caster sugar, cinnamon, plain flour, and lemon juice.
- Mix gently to coat the fruit evenly. The flour will help thicken the filling as it bakes.
Step 3: Roll Out the Pastry
- Preheat your oven to 200°C (400°F).
- On a lightly floured surface, roll out half of the chilled pastry to line the base of a 9-inch pie dish. Leave some overhang around the edges.
- Spoon the apple and blackberry filling evenly into the pastry-lined dish.
Step 4: Add the Top Crust
- Roll out the remaining pastry to cover the top of the pie. Carefully place it over the filling.
- Trim the edges and press the top and bottom crusts together to seal. You can crimp the edges with your fingers or a fork for a decorative touch.
- Cut a few small slits in the top crust to allow steam to escape during baking.
Step 5: Glaze the Pie
- Brush the top of the pie with the beaten egg using a pastry brush for a golden finish.
- Sprinkle the top with demerara sugar (optional) for extra crunch and sweetness.
Step 6: Bake the Pie
- Place the pie on a baking tray to catch any filling that might bubble over.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling through the slits.
Step 7: Cool and Serve
- Once baked, remove the pie from the oven and allow it to cool slightly before serving.
- For a delightful dessert, serve warm with cream, ice cream, or custard.