This delicious Jamie Oliver apple berry pie is a classic dessert with a golden, flaky crust and a sweet, juicy filling of Granny Smith apples and blueberries. A hint of orange zest adds freshness, while a crunchy crumble topping makes it extra special. Serve it warm with ice cream, cream, or custard for the perfect comforting treat!
Ingredients Needed
For the Pastry:
- 500g (4 cups) plain flour, plus extra for dusting
- 100g (¾ cup) icing sugar (powdered sugar)
- 250g (1 cup + 2 tbsp) unsalted butter, chilled and cubed
- 2 large free-range eggs
- 1 splash of milk
For the Filling:
- 10 Granny Smith apples, peeled, cored, and halved (3 sliced)
- Juice and zest of 2 oranges
- 7 heaped tbsp caster sugar (superfine sugar)
- 400g (2¾ cups) huckleberries or blueberries (fresh or frozen)
- 1 heaped tbsp plain flour (all-purpose flour)
- 1 large free-range egg, beaten
- A small handful of demerara sugar (turbinado sugar)
- Optional: good-quality vanilla ice cream, cream or custard, to serve
How To Make Apple Berry Pie
- Make the Pastry: Sift the flour, icing sugar, and a pinch of sea salt into a large bowl. Rub in the butter with your fingertips until it resembles breadcrumbs. Set aside a handful of the mixture for the crumble topping. Add the eggs and milk to the main mixture and gently combine into a dough. Wrap in cling film and chill for 1 hour.
- Prepare the Apple Filling: Place the apples in a large pan with the zest and juice of 1 orange, a splash of water, and 5 tbsp of caster sugar. Cover and simmer over medium heat for 10 minutes until softened but still holding their shape. Let cool.
- Prepare the Berries: In a bowl, crush a handful of berries with the remaining caster sugar, then add the remaining berries. Stir in the zest and juice of the second orange. Mix the cooled apples and their juices with the berries and flour, then set aside.
- Preheat the Oven & Roll Out the Pastry: Preheat the oven to 180ºC/350ºF/gas 4. Let the pastry sit at room temperature for a few minutes. Flour a surface and rolling pin. Cut off one-third of the pastry for the top crust. Roll out the larger piece to just over 0.5cm (¼ inch) thick and place it in a 28cm (11-inch) pie dish, letting the edges overhang.
- Assemble the Pie: Add the fruit filling to the pie dish. Brush the edges of the pastry with beaten egg. Roll out the smaller piece of pastry to 0.5cm (¼ inch) thick and lay it over the top. Brush with beaten egg, then sprinkle with the reserved crumble mixture and demerara sugar.
- Seal & Bake: Fold the overhanging pastry over the edges and crimp or twist to seal. Brush with the remaining egg. Cut a small cross in the center of the pie to allow steam to escape. Bake on the lower oven rack for 45–55 minutes, until golden brown.
- Serve: Let cool slightly before serving with ice cream, cream, or custard.
Recipe Tips
- Keep the Butter Cold: For a flaky pastry, use very cold butter and work quickly. If the butter softens too much, chill the dough before rolling.
- Don’t Overwork the Dough: Mixing too much makes the pastry tough. Gently combine the ingredients until just formed.
- Let the Filling Cool Completely: Warm filling can melt the pastry and make it soggy. Always let it cool before assembling.
- Seal the Edges Well: Crimp or twist the edges tightly to prevent juices from leaking out while baking.
- Bake on the Lower Rack: This helps cook the bottom crust evenly, preventing a soggy base while giving the pie a golden finish.
How To Store Leftovers?
- Refrigerate: First, let the leftover apple berry pie cool to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days.
- Freeze: Let the pie cool completely, then wrap it tightly in plastic wrap and foil to prevent freezer burn. Store in the freezer for up to 3 months. To serve, thaw in the fridge overnight before enjoying cold or at room temperature.
Nutrition Facts
Serving Size: 1 slice (1/12 of pie)
- Calories: 451
- Total Fat: 19.5g
- Saturated Fat: 10.8g
- Total Carbohydrate: 66g
- Dietary Fiber: 2.7g
- Sugars: 31.4g
- Protein: 6.4g
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