This delicious Jamie Oliver Apple and Blackberry Pie is a comforting, homemade classic with a golden, buttery crust and a juicy, spiced fruit filling. The mix of sweet and tart apples, juicy blackberries, and warming stem ginger makes every bite irresistible. Perfect for any occasion, serve it warm with custard, cream, or ice cream for the ultimate treat!
Ingredients Needed
- 1 batch sweet shortcrust pastry
- 1 knob butter (about 1 tbsp), plus extra for greasing
- 100g (½ cup) golden caster sugar, plus extra for sprinkling
- 2 large Bramley apples, cored, peeled, and cut into 16 wedges
- 4 Cox apples, cored, peeled, and cut into 8 wedges
- 1 heaped tbsp chopped stem ginger (in syrup)
- 1 tbsp ginger syrup (from the stem ginger jar)
- 150g (1 cup) blackberries
- 1 large free-range egg, beaten
- ½ tsp ground cinnamon
How To Make Apple And Blackberry Pie
- Prepare the pastry: Make the sweet shortcrust pastry, wrap it in cling film (plastic wrap), and chill in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 180°C/350°F/gas 4.
- Cook the fruit filling: Melt the butter and sugar in a saucepan over low heat. Once melted, add the apples, stem ginger, and ginger syrup. Cover with a lid and cook for 15 minutes until softened. Remove the lid, stir in the blackberries, and cook for another 5 minutes. Let the mixture cool.
- Roll out the pastry: Lightly flour your work surface. Cut the chilled pastry in half and roll out one piece to just under 1cm (⅜ inch) thick. Butter a 26cm (10-inch) shallow pie dish and line it with the pastry. Trim off any excess pastry around the edges.
- Assemble the pie: Strain the cooled fruit filling, reserving the juices. Pour the fruit into the lined pie dish, creating a slight mound in the center. Spoon over half the reserved juices. Brush the pastry edges with beaten egg.
- Top and seal the pie: Roll out the second piece of pastry as before and place it over the pie. Trim the edges and crimp them together with your fingers. Brush the top with the remaining beaten egg, sprinkle generously with sugar and cinnamon, and cut a couple of slits into the top for steam to escape.
- Bake the pie: Place the pie on a baking tray and bake on the bottom shelf of the preheated oven for 55–60 minutes, until golden brown and crisp.
- Serve: Slice the pie and serve warm with custard, cream, or ice cream.
Recipe Tips
- Chill the Pastry: Keep the pastry dough cold before rolling to prevent it from becoming too soft and sticky. This helps create a crisp, flaky crust.
- Pre-Cook the Apples: Cooking the apples first removes excess moisture, preventing a soggy bottom and ensuring a perfectly set filling.
- Drain Excess Juices: After cooking the fruit, strain the mixture and only use half of the reserved juices to avoid a runny pie.
- Seal the Edges Well: Crimp the pastry edges tightly to prevent the filling from leaking out while baking.
- Bake on the Bottom Shelf: Placing the pie on the lower oven shelf ensures the base cooks evenly and becomes golden and crisp.
How To Store Leftovers?
- Refrigerate: Let the leftover pie cool to room temperature, then cover it and store it in the fridge for up to 3 days.
- Freeze: Once cooled, wrap the pie tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, let it thaw at room temperature for a few hours before slicing.
Nutrition Facts
Serving Size: 1 slice (approx. 100g)
- Calories: 895
- Total Fat: 45.8g
- Saturated Fat: 25.6g
- Total Carbohydrate: 115.4g
- Dietary Fiber: 5.4g
- Sugars: 51.6g
- Protein: 12.4g
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