Free-form blackberry and apple pie
(from Elyce123’s recipe box)
Source: delicious. October 2005
Prep time: 25 minutes
Cook time: 40 minutes
Serves 6 people
Categories: October
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
- finely grated zest of 1 lemon, plus 1 tbsp lemon juice
- 25g fresh breadcrumbs
Directions
- 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/fan 180˚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. Serve hot with custard.