Apple and blackberry pie
2 hours 15 mins cooking time
There aren’t many desserts as satisfying as a slice of warm, freshly baked pie. Especially when it’s made with a generous amount of fresh fruit and a little Lurpak®. Bake up this scrumptious apple and blackberry pie, combining sweet and tart flavours and a beautiful lattice top. Pair your warm pie with vanilla ice cream or chilled whipped cream, and you, cook, will have just served an irresistible dessert.
Apple and blackberry pie
There aren’t many desserts as satisfying as a slice of warm, freshly baked pie. Especially when it’s made with a generous amount of fresh fruit and a little Lurpak®. Bake up this scrumptious apple and blackberry pie, combining sweet and tart flavours and a beautiful lattice top. Pair your warm pie with vanilla ice cream or chilled whipped cream, and you, cook, will have just served an irresistible dessert.
There aren’t many desserts as satisfying as a slice of warm, freshly baked pie. Especially when it’s made with a generous amount of fresh fruit and a little Lurpak®. Bake up this scrumptious apple and blackberry pie, combining sweet and tart flavours and a beautiful lattice top. Pair your warm pie with vanilla ice cream or chilled whipped cream, and you, cook, will have just served an irresistible dessert.
Method
Pastry
1
In a large bowl, rub in Lurpak® Plant Based to the flour until the mixture resembles fine breadcrumbs. You can also do this in a food processor. Add sugar, egg yolk, and cold water to form a pastry.
2
Knead very lightly to bring the pastry together, then press down with the palm of your hand to make a round disc. Cover with cling film and rest in the fridge for 30 minutes.
3
Roll out the pastry to ½ cm thickness on a lightly floured work surface. Line the bottom of a loose-bottomed 23cm fluted tart tin. Make sure the pastry hangs over the sides in case of shrinkage during baking.
4
Prick the bottom of the pastry with a fork and chill in the freezer for 30 minutes.
Filling
1
Preheat your oven to 180°C/160°c fan/gas mark 4.
2
Mix all the filling ingredients and tip them into the pastry-lined tart tin.
Assembling and baking
1
Roll out the remaining pastry and cut into long strips about 1cm wide. Make a lattice on top of the pie and glaze with beaten egg. Sprinkle generously with demerara sugar and bake in the middle of the oven for 45-50 minutes or until golden.
2
Serve with ice cream or whipped cream.
