Apple and Blackberry Pie

2h 15 min 8 servings

For the pastry:

  • 250g plain flour
  • 150g Lurpak® Unsalted Butter, cold & cut into small pieces
  • 1 tbsp golden caster sugar
  • 1 egg yolk

For the filling:

  • 6 large apples, skin on and thinly sliced
  • 250g blackberries
  • 2 tbsp cornflour
  • 100g golden caster sugar
  • Zest of one orange
  • Zest of one lemon

To finish:

  • 1 egg, lightly beaten
  • Demerara sugar to finish
Apple and Blackberry Pie


  1. In a large bowl, sift the flour and rub in the cold Lurpak® until the mixture resembles fine breadcrumbs. You can also do this in a food processor. Add the sugar, egg yolk and 1-2 tbsp cold water to form a dough
  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 mins
  3. On a lightly floured work surface, roll the pastry out to the thickness of a one-pound coin and line the bottom of a loose bottomed 23cm fluted tart tin. Make sure the pastry hangs over the sides in case of any shrinkage 
  4. Prick the bottom of the pastry with a fork and chill in the freezer for 30 mins  Reserve the leftover pastry, cover with cling film and chill in the fridge.
  5. Preheat your oven to 180℃/160℃ fan/gas mark 4
  6. To make the filling, mix together all of the ingredients, then tip them into the pastry lined tart tin
  7. Roll out the remaining pastry and cut into long strips about 1cm wide. Make a lattice on top of the pie and glaze with the beaten egg. Sprinkle generously with the Demerara sugar and bake on the middle shelf for 45-50 mins or until golden
  8. Serve with ice cream or double cream

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