Rachel’s Traditional Blackberry and Apple Pie
Blackberries are in season, so why not finish the week with this Traditional Blackberry and Apple Pie?
4 handfuls of blackberries
750g Shortcrust pastry
2 cups rice
Peel, core and slice apples, and squeeze lemon juice over apple to stop it from browning. Wash blackberries, mix in with apple and set aside.
If you don’t already have a favourite shortcrust pastry recipe, I recommend Jamie Oliver’s Old-Fashioned Sweet Shortcrust Pastry recipe. The amounts in his recipe make enough pastry for one large pie plus some decoration on top.
Preheat oven to 200°C. Once you have refrigerated your pastry for half-an-hour, take half out of the fridge and roll out flat. Line a large pie dish with the pastry, then line the pastry shell with baking paper. Fill the paper with rice to keep your pastry shell from lifting while you blind bake it. Bake shell in the oven for 20 minutes.
Remove shell from oven and allow to cool slightly. Turn oven down to 180°C. Remove baking paper and rice and fill shell with apples and blackberries. Roll out the other half of your pastry (the top should be slightly thicker than the bottom) and place over filling. Pinch the edges of the pie to seal it, then prick top with a knife. Bake pie for another 35 minutes, or until pastry is golden.
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