The taste of blackberry and apple pie is the essence of autumn. Free-form blackberry and apple pie has the pastry simply folded over to make a sweet and rustic pudding. Although making pastry in a food processor is quicker than you think, if you're really short of time use ready-rolled sweet shortcrust pastry instead.
Serves 6
Takes 1 hour to make, plus chilling for 30 minutes
Per serving:
400kcals
18.9g fat (11.2g saturated)
5.7g protein
55.2g carbs
26.1g sugar
0.4g salt
1. Put the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and 2 tablespoons of the sugar, then whizz again until the mixture just forms a ball. Turn out, wrap in cling film and chill for 30 minutes.
2. Preheat the oven to 200°C/fan180°C/gas 6. Quarter, core and cut the apples into chunky wedges and mix in a bowl with all but 1 teaspoon of the remaining sugar, the blackberries, lemon zest and juice.
3. Using a floured rolling pin, roll out the pastry on a large sheet of floured baking paper to a circle about 30cm across. Upturn the pastry and paper onto a baking tray. Peel off the paper.
4. Sprinkle the centre of the pastry with breadcrumbs. Pile the prepared fruit into the centre of the pastry leaving a wide border and fold the pastry edges up and over the fruit. Sprinkle the pastry with the reserved sugar. Bake for 35-40 minutes, until the pastry is golden and the fruit tender.
© delicious. magazine
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