Apple & blackberry pie
A wholesome fruity pie bursting with winter flavours.
700 g, Bramley, peeled and cored
Ready Rolled Shortcrust Pastry Sheets
- Preheat the oven to gas mark 6, 200°C, fan 180°C. Put the apples and blackberries in a 1.2-litre pie dish (our dish measured 19cm at the base and 26cm at the top). Scatter the sugar and cinnamon over, add 1 tbsp water and stir to combine.
- Cut a couple of long strips from your pastry sheet. Moisten the edge of the pie dish with water and a pastry brush, then stick the strips to the pie dish.
- Cut the pastry to fit the top of the dish. Moisten the strips on the dish, place the pastry lid on top and pinch the edges together to seal. Brush with the milk and scatter the demerara sugar over the top. Make slashes in the pastry to let the steam escape. Bake for 30-35 mins or until the pastry is golden and the fruit is soft.