APPLE BLACKBERRY PIE
A twist on traditional apple pie. Perfect for those who love apple pie but are looking for something a bit less sweet.
Provided by Annie
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
- Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
- Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.
Nutrition Facts : Calories 433 calories, Carbohydrate 69.7 g, Cholesterol 20.3 mg, Fat 17.8 g, Fiber 5.2 g, Protein 2.9 g, SaturatedFat 7.3 g, Sodium 217.5 mg, Sugar 50.4 g
BLACKBERRY APPLE PIE
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. -Fran Stanfield, Wilmington , Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into crust; dot with butter., Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges., Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 415 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 238mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
BLACKBERRY AND APPLE PIE
Provided by Jamie Oliver
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.
- Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
- Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
- Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
- Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
- Old-Fashioned Sweet Shortcrust Pastry
- Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
- Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
- Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
- Yield: about 2 pounds
SIMPLE BLUEBERRY APPLE PIE
Provided by Sunny Anderson
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
- Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
- Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
- Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
APPLE BLACKBERRY PIE
After a blackberry-picking trip, my husband and I decided to include a few in a apple pie we were making. It was the best we'd ever tasted! We live near the mountains with our two children. Ingredients for fruit pies grow all around us.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge., In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil., Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 359 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE AND BLACKBERRY PIE
Make the most of fresh fruit season with this yummy pie chock full of apples and blackberries. It's tender, tasty and irresistible! Frances Tompkins, Bealeton, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate., In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 515 calories, Fat 21g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 243mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 5g fiber), Protein 3g protein.
FARMHOUSE BLACKBERRY & APPLE PIE
A comforting pudding using fresh late summer produce
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.
- Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
- Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm - if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.
Nutrition Facts : Calories 596 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.52 milligram of sodium
BLACKBERRY & APPLE PIE
Use up seasonal fruit and bake up a satisfying blackberry and apple pie. This classic dessert recipe is perfect for an autumnal family treat.
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
- Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
- Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
- Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.
BLACKBERRY PIE I
I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.
Provided by Michelle LaVerdiere
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g
SIMPLE BLACKBERRY AND APPLE PIE
A delightful dessert full of flavor - The fresh berries really give a special taste to the pie, specially if they are picked by you. The Apple off sets the berries. loved by everyone
Provided by JoyfulCook
Categories Tarts
Time 45m
Yield 6-8 Slices
Number Of Ingredients 6
Steps:
- Peel apples, and cut into thick slices. place in saucepan, adding enough water to cover and add the sugar.
- Simmer for a few minutes until the apples are just cooked but still a bit firm in the centre. drain and set to one side to cool.
- heat the oven to 220c.
- Roll out the pastry. place nearly all of the applies in a pie dish. scattering the blackberries evenly over the top sprinkle a dessert spoon of sugar over the berries , then place a layer of apple over that -- this is to stop the stain of the berries going through the pastry.
- Add the pastry and brush with a small amount of milk and drizzle a teaspoon or so of sugar over.
- Bake for about 30-35 minutes, until pastry is a light golden color.
- Note:.
- I make this pie with minimum pastry and replace the sugar with Splenda for my cousin who is diabetic.
- Serve hot or cold with either, light cream or Ice Cream.
AIR FRYER APPLE PIE EGG ROLLS
A unique and fun dessert without all the mess of traditional frying!
Provided by LaDonna Langwell
Categories Apple Desserts
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place prepared apples in a medium saucepan. Drizzle lemon juice over top, then add water and stir. Sprinkle brown sugar and 1/4 teaspoon cinnamon over the apples; stir again. Cook over medium-low heat, stirring occasionally, until apples reach your preferred softness, about 40 minutes.
- Sprinkle apples with white sugar, then stir again. Cook for 5 more minutes. Remove saucepan from heat. Let mixture cool for about 10 minutes.
- Set a small bowl of water by work area. Lay an egg roll wrapper in front of you so the point is top and bottom. Scoop 1 to 2 tablespoons of the apple mixture along the middle of the wrapper.
- Fold the bottom point of the wrapper up and over the filling, tucking the end around it. Gently roll up one time. Wet the sides of the roll and fold over edges (so it makes a little purse).
- Roll up the wrapper the rest of the way and brush with water to seal. Lightly brush completed roll with water. Mix 1/4 cup white sugar and remaining 1 teaspoon cinnamon together in a bowl. Gently roll egg roll in cinnamon-sugar mixture. Repeat with remaining filling and wrappers.
- Line the air fryer basket with parchment paper and carefully lay completed egg rolls on it. Air-fry for 7 minutes, then turn over. Continue to air-fry until light golden brown, about 7 minutes more.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 25.8 g, Cholesterol 0.7 mg, Fat 0.1 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 0 g, Sodium 48.2 mg
SAUCY APPLE AND BLACKBERRY PIE
Another favourite summer recipe when blackberries are ripe. Easy, no fail dessert. My hubby's favourite.
Provided by woodland hues
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water.
- Cook over medium heat, stirring constantly, until boiling and thickened.
- Remove from heat and stir in apple slices and blackberries.
- Combine topping ingredients in a small bowl until crumbly.
- Sprinkle 1 tbsp.
- flour over bottom of pie shell.
- Pour apple and blackberry filling into shell.
- Sprinkle topping over filling.
- Bake in preheated oven at 400F for about 50 minutes.
Nutrition Facts : Calories 347.9, Fat 10.2, SaturatedFat 4, Cholesterol 11.7, Sodium 241.4, Carbohydrate 61.9, Fiber 4.2, Sugar 42.2, Protein 4.5
APPLE-BLACKBERRY PIE
This is from the R.S.V.P. section of an April 1988 issue of Bon Appetit magazine. It was requested from Elizabeth on 37th in Savannah, Georgia. The apple-blackberry combination is luscious!
Provided by Leslie in Texas
Categories Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For Topping.
- Preheat oven to 375 degrees.
- Blend flour, sugar and pecans in processor.
- Cut in butter using on/off turns until mixture resembles coarse meal.
- For Filling.
- Mix sugar, cornstarch and cinnamon in large bowl.
- Add apples and lemon juice and toss.
- Mix in berries.
- Mound fruit mixture in pie shell; sprinkle with topping.
- Bake until filling bubbles and topping is golden brown, about 50 minutes.
- Cool slightly in pan on rack.
- Serve warm.
Nutrition Facts : Calories 581.1, Fat 24.6, SaturatedFat 9.7, Cholesterol 28.8, Sodium 164.6, Carbohydrate 90.1, Fiber 7.2, Sugar 55.7, Protein 4.5
APPLE AND BLACKBERRY PIE
Categories Fruit Dessert Bake Fourth of July Blackberry Apple Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- For crust:
- Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- For filling:
- Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
- Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place dough atop filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.
- Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with sweetened whipped cream.
EASY SHMEESHY-HEALTHIER BLACKBERRY APPLE CRUMB PIE
More blackberries, less fat, less sugar, easy to make, more yummy for your tummy! The pie has more blackberries than most people would use, but I like blackberries more than I like apples and I don't like apple pie actually! This makes it gooood! This is a healthy, yummy piece of pie and the only mistake you can make is over cooking it!
Provided by Botta-Bing
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375 and bake pie shell for 10 minutes (or until lightly brown).
- Mix apples, sugar and water (enough water to cover the apples!) into a pot and simmer until apples are soft & you can fork though it like butter, 6-7minutes [if you like a crunchier apple only simmer for 2-3 minutes] Set aside and let cool a bit.
- Now, in a separate bowl mix melted butter, brown sugar and flour with your hands! Mix until it is crumb-like.
- Ok, now it's time to assemble the pie! First layer apples down, then blackberries, then apples, then blackberries! Sprinkle the lemon juice over the top. Lastly, with your hand, sprinkle the crumb topping over the top -try to get it nice and thick and try to cover as much as possible.
- Bake for 45minutes and let cool for 15-20 minutes
- Refrigerate after it cools and heat individual slices in microwave for 15 seconds to enjoy later. Cool wip on top is yummy too!
SPICED APPLE & BLACKBERRY HAND PIES
Bring autumn into your kitchen with these delicious apple and blackberry pies. Sprinkle with sugar and serve with custard for the ultimate comfort food
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Put the apples and golden caster sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey and cinnamon, then stir it into the fruit mixture.
- Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape. Seal the edges all the way around using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.
- Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.
Nutrition Facts : Calories 692 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BRAMLEY & BLACKBERRY PIE
Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each
Number Of Ingredients 12
Steps:
- Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
- Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate.
- Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base.
- Drain any juice from the apples, then toss through the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries in the lined dish, creating a dome effect in the centre. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
- Now choose how you'd like to decorate the top of the pie (see tips below). Once covered, whisk the reserved egg white and brush over the pastry. Scatter with extra sugar, then put the pie on the baking sheet. Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream or ice cream.
Nutrition Facts : Calories 543 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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