Apple and blackberry fruit pies - recipe

Apple and blackberry fruit pies

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

For the filling

For the topping

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  1. 1

    For the pastry, place the flour and butter in a large bowl. Rub the butter into the flour, and then mix in the sugar and a pinch of salt.

    For this step you'll need:

    • 350g Plain white flour
    • 225g Butter (unsalted) cold, diced
    • 100g Unrefined golden caster sugar
    • Salt
  2. 2

    Combine the pastry into a ball and knead it briefly. Wrap the pastry in cling film and chill for about 30 minutes.

  3. 3

    Place the apples, and 2 tbsp sugar in a large saucepan with two tablespoons water and heat gently until the apples begin to soften.

    For this step you'll need:

    • 2 Apple(s) cooking, peeled cored and chopped
    • 2 tbsp Unrefined golden caster sugar
    • 2 tbsp Water
  4. 4

    Add the blackberries and cook for a further 5 minutes. Leave to cool slightly.

    For this step you'll need:

    • 100g Blackberries
  5. 5

    Preheat the oven to 200°C (fan oven 180°, gas mark 6). Very lightly grease a muffin tin.

  6. 6

    Roll half the pastry and cut it into about 20 x 7.5 cm rounds, gathering up the scraps and re-rolling. Do the same with the other half of the pastry, this time using the 6 cm cutter. Use the larger pastry rounds to line the muffin tins.

  7. 7

    Spoon the apple and blackberries mix into the cases. Gently wet the edges and top with the smaller pastry rounds pressing gently to seal.

  8. 8

    Brush the tops of the pies with the beaten egg and sprinkle with demerara sugar. Bake for 20 minutes until golden.

    For this step you'll need:

    • 1 Egg(s) (free range) beaten
    • 3 tbsp Unrefined demerara sugar
  9. 9

    Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar.

    For this step you'll need:

    • Unrefined golden icing sugar

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