Monday, April 12, 2010

Apple and Blackberry Pie from Taste

For a fabulous night-time treat, try this yummy recipe for Apple and Blackberry Pie from Taste… Round out the feast with this warm, golden pie featuring a sweet double-fruit filling. We're loving this new twist on classic apple pie - it's bursting with sweet, juicy blackberries and tangy glace ginger. 

Preparation Time | 40 - 140 minutes

Cooking Time | 40 minutes

Ingredients (serves 6)

  • 1kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
  • 200g frozen blackberries
  • 75g (1/3 cup) raw sugar
  • 1 tbs finely chopped glace ginger
  • 2 tsp ground cinnamon
  • 1 tbs plain flour
  • 1 egg white, lightly whisked
  • 1 tbs raw sugar, extra
  • Double cream, to serve 
  • 525g (31/2 cups) plain flour
  • 215g (1 cup) caster sugar
  • 250g chilled butter, chopped
  • 1/4 tsp salt
  • 2 eggs


  1. To make the pastry, place the flour, sugar, butter and salt in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and process until the dough just starts to come together. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
  2. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line a 20cm (base measurement) pie dish with the pastry. Trim excess and reserve. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 180°C. Combine the apple, blackberries, sugar, ginger, cinnamon and flour in a bowl. Brush the base and side of the pastry case with half the egg white. Spoon the apple mixture into the pastry case.
  4. Roll out the remaining pastry on a lightly floured surface to a 24cm-diameter disc. Place over the pie dish. Press the edges to seal. Trim excess pastry. Roll out with the reserved pastry. Use a leaf-shaped pastry cutter or a small sharp knife to cut leaves from pastry. Place on pie to decorate. Brush pie with remaining egg white. Top with extra sugar. Cut 3 slits in the top to allow steam to escape.
  5. Bake for 35-40 minutes or until pastry is crisp and golden and the apple is tender when a skewer is inserted into the slits. Set aside for 10 minutes to cool. Cut into wedges. Serve with cream.


Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Continue from step 2 up to 3 hours before serving.
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