Although I am always sad to see the last of summer, I really do love Autumn. Not only can I tuck into autumn puds such as this blackberry and apple pie, but it’s also getting nearer to that time of year when I can dig out all my warm scarves, woolly hats and leather boots. There is nothing quite like being all wrapped up warm against the elements.
Last week felt really autumnal. The temperature had dropped by 10 degrees and there was quite a nip in the air. The bees had become slower and were being a little feisty when I passed by the hives (I think they are protecting their honey stores in preparation for the winter). The trees are starting to drop their leaves and Lola is starting to shed her summer coat all over the floor!
I live right on the cliffs and am surrounded by brambles which produce the best blackberries at this time of year. Armed with a pair of secateurs and some heavy duty gloves, I went blackberry and sloe picking. I picked enough berries to make this pie and enough to make some blackberry and sloe gin. Recipe to follow!
Summer has come back with a vengeance this week though. The highest September temperatures since 1911 were recorded today and people have been heading down to the beaches in their droves. So, it feels a little odd to be posting this autumnal dessert on the blog today. I should be posting a ice cream recipe or at the very least a mixed berry summer pudding recipe. But I’ve been making pie, so that is what you have got – sorry!
This pie really is the epitome of British autumn baking. To this recipe, I have added some cinnamon and ginger to give it a little warmth. I also added cinnamon to the pastry, an experiment which seems to have worked really quite well, but of course omit if you want. This dessert is traditionally served with custard but it also works well with cream or ice cream. Either way I hope that you enjoy!
Blackberry and Apple Pie
- Prep Time: 30h
- Cook Time: 1h
- Total Time: 1h 20m
- Serves: 6
- Category: Desserts, Pies & Tarts
Ingredients
For the Pastry
- 4 cups (500g) plain Flour
- 3/4 cup (100g) powdered/icing sugar
- 1 cup (225g) cubed chilled unsalted butter
- 2 large eggs
- 1 tablespoon milk
For the filling
- 1/3 teaspoon cinnamon
- 4 apples (I used Braeburn)
- 3 cups (300g) blackberries
- 1/2 cup (100g) caster sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 tablespoon butter
For the Pastry Glaze
- 1 egg yolk
- 2 tablespoons sugar
Instructions
- Sieve the flour and powdered/icing sugar into a bowl. Add the cold cubed butter and rub together until you get a fine breadcrumb mixture. Add the cinnamon.
- Add the eggs to the mixture and work together to get a dough that holds together. If the dough doesn't hold together after the addition of the eggs you can add the milk but you may not need to.
- Tip the dough onto a floured work surface and shape into a fat disk. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180c/350f
- Peel and core the apples and cut into 12 - 16 wedges.
- Place the apples, butter, sugar and spices into a saucepan and cook for 10 minutes until the apples have softened. Add the blackberries and cook for a further 5 minutes. Remove from heat.
- Whilst the fruit is cooking, butter an 8 inch pie dish. On a lightly floured work surface roll out 2/3 of the pastry dough and line the pie dish, making sure that you press firmly into the base. Trim off any excess pastry from around the top of the pie dish.
- Spoon the fruit into the bottom of the pastry case.
- Roll out the remaining pastry to approx 3/4 cm thick. Cut into strips and lay in a lattice pattern over the top of the fruit. Use a small leaf shaped cookie cutter to cut out decorations to place around the outside of your pie.
- Brush the pastry with egg yolk and sprinkle with sugar and place in the middle of the oven for 45 - 55 minutes until the pastry is golden brown.
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