Easy Blackberry and Apple Pie Recipe

Make a blackberry and apple pie with this easy recipe from Down on the Farm. A brilliant autumn treat using fresh seasonal fruit.

You will need

• 500g of shortcrust pastry
• 2 tbsp of plain flour for rolling
• 300g of blackberries
• 2 cooking apples
• 2 tbsp of plain flour for rolling
• 300g of blackberries
• 2 cooking apples
• 120g of caster sugar
• 1 tsp of cinnamon
• 50 ml of milk for brushing
• 1 Tbsp of semolina or breadcrumbs
• 23cm shallow pie or tart dish
• Rolling pin
• Cookie cutters
• Brushes

Method

• Preheat the oven to 190C/170C fan/gas 5.
• Flour the pie dish and sprinkle with semolina or breadcrumbs so the pie doesn’t stick to it.
• Take 2/3 of the pastry and roll it out evenly into a 5mm thick sheet.
• Line the dish with the pastry, leaving a slight overhang on the sides and keep any scraps for later.
• Chill the tart for 10 minutes.
• Prick the base lightly with a fork all over and line the base with baking paper.
• To keep the pastry from rising in the oven, cover the paper with baking beans – if you don’t have these, you can use uncooked lentils.
• Place the base in the oven for 20 minutes. While the base cooks, peel and slice your apples into thin half discs.
• When the base has cooked, take off the baking paper and beans and fill the base evenly with the apple slices.
• Then bake in the oven for another 10 minutes.
• Meanwhile, wash the blackberries and mix them thoroughly with the sugar and cinnamon.
• When the apples have cooked, pour the berry mixture over them and spread evenly.
• Decorate the pie with the remaining pastry by rolling it out and cutting out strips or shapes.
• Place these evenly over the pie, leaving some room for the pastry to puff up.
• Brush the strips or shapes with a little bit of milk and then bake in the oven for 30 minutes until the pie is golden brown and bubbling.
• Let the pie cool for an hour before enjoying.