Apple and blackberry pie Apple and blackberry pie

Apple and blackberry pie

  • 2 hours 15 mins cooking time
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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.
Tips for best crust 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.
TIP
Toss the fruit with sugar, spices, lemon, and Lurpak® Plant Based and keep it in the fridge overnight to release the juices. Remove the fruit pieces and reduce the juices in a pan, then add the reduced juices back with the fruit. The result will be a rich, flavourful filling.
Toss the fruit with sugar, spices, lemon, and Lurpak® Plant Based and keep it in the fridge overnight to release the juices. Remove the fruit pieces and reduce the juices in a pan, then add the reduced juices back with the fruit. The result will be a rich, flavourful filling.
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.
TIP
Keep the dough cold to shape it easily. Use cold Lurpak® Plant Based and cold water and leave time for it to rest in the fridge and freezer. This is especially important for the lattice top as 'plaiting' the top like this requires the perfect texture if you want it to keep its shape.
2
Serve with ice cream or whipped cream.
TIP
Let the pie cool before serving. This thickens the filling, which helps you get clean slices that look great on the plate. Place the pie on a rack to cool after baking and let it rest for 30-60 minutes. If you cut the pie too soon, the filling might be runny, spoiling the look of your slices. Also, a hot pie can make the pastry crumble when you cut it.

Questions about apple and blackberry pie

Apple and blackberry pie is an irresistible dessert that is easy to make with our recipe. Here, we answer some common questions to help you make this delightful dessert perfectly.

  • Yes, you can use frozen blackberries if fresh berries are not at hand. This way, you can make the blackberry and apple pie even when the berries are not in season. Thaw them first and drain the extra liquid to avoid a wet pie pastry. You may also need to add a bit more cornflour to thicken the filling, as thawed berries tend to be juicier. Bake it 5-10 minutes more if the filling has not started to bubble yet. If it starts to brown too quickly, cover the pie with aluminium foil.
  • The best way to prevent pastry from getting soggy in a pie is to keep everything cold. Use cold Lurpak® Plant Based and cold water for the pastry, and make sure to chill the dough every minute you are not working with it. Additionally, you can brush the bottom of the pastry with a thin layer of beaten egg white before adding the filling. This creates a moisture barrier, helping to keep the pastry crisp and delicious.
  • Experiment, cook, and find your favourite type. Our recommendation is to choose apple varieties that stay firm when baked, preventing a mushy filling, and blend sweet and tart flavours to complement the blackberries. Honeycrisp apples are excellent for their crispness and balanced flavour, while famously tangy Granny Smith apples hold up well during baking. Fuji apples bring a sweet depth to the pie, while Pink Lady apples add a bright, tart note. Always choose fresh, firm apples. You can mix different apples to create complex flavours and textures.
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