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Mary Berry Blackberry And Apple Pie Recipe

Mary Berry Blackberry And Apple Pie Recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-blackberry-and-apple-pie-recipe/