Apple and Blackberry Pie

This weekend my neighbours harvested their cooking apple tree and they gave me a couple of bags brimming with them. I passed 75% of the apples on to friends, but have retained enough to keep me going for several months.

As the blackberries are ripe and readily available in the hedgerows at the moment, I decided to make an apple and blackberry pie for desert.

Ingredients

• Shortcrust pastry (I make my own, but shop bought pastry is fine)
• cooking apples
• blackberries
• a little sugar
• a little milk

Method

Make your pastry if you are going to use homemade, or take your shop-bought pastry out of the fridge and bring it to room temperature.

Peel, core and chop the cooking apples straight in to the pie dish. Wash the blackberries in a sieve and scatter on top of the apples. Sprinkle with a little sugar and cover with pastry.

Put two ‘breather’ holes in the pastry, brush with milk and sprinkle a little more sugar on top of the pastry.

Put in oven at 220ºC for 10 minutes then reduce the oven temperature to 180ºC and cook for a further 20-30 minutes.

Enjoy with custard or ice-cream.

Blackberries and Apples

Blackberry and Apple Pie ready for oven