Saucy Apple and Blackberry Pie
Dive into the irresistible comfort of a Saucy Apple and Blackberry Pie, where the timeless pairing of tart apples and juicy blackberries meets a flaky, buttery crust. This recipe combines the warm richness of ground cinnamon with the sweet tang of lemon juice, creating a perfectly balanced fruit filling that bubbles into a luscious, saucy interior as it bakes. The made-from-scratch pastry, with its golden, sugar-dusted top, gives this pie a rustic charm that's as delightful to look at as it is to eat. Ready in just 30 minutes of prep, this crowd-pleasing dessert is perfect for cozy family dinners or holiday celebrations. Serve warm with a scoop of vanilla ice cream for an indulgent treat that no one can resist. Whether you're a seasoned baker or a pie-making novice, this recipe is your gateway to a truly irresistible dessert experience.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 200 g Unsalted butter (cold, cubed)
- 4 tbsp Iced water
- 4 Apples (Granny Smith or Bramley, peeled, cored, sliced)
- 250 g Blackberries
- 100 g Caster sugar
- 50 g Brown sugar
- 2 tbsp Cornstarch
- 1 tsp Ground cinnamon
- 2 tbsp Lemon juice
- 1 tbsp Milk (for brushing)
- 1 tbsp Granulated sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Add iced water, one tablespoon at a time, mixing gently with a fork until a dough forms. Wrap the dough in cling film and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Grease a 9-inch pie dish lightly with butter.
In a large bowl, toss the sliced apples with the caster sugar, brown sugar, cornstarch, ground cinnamon, and lemon juice. Gently fold in the blackberries, being careful not to crush them.
Divide the chilled dough into two pieces, one slightly larger than the other. Roll out the larger portion on a floured surface to fit the bottom and sides of the pie dish.
Place the rolled-out dough into the prepared pie dish, gently pressing it into the edges. Trim the excess dough, leaving a slight overhang.
Pour the apple and blackberry mixture into the dough-lined pie dish, spreading it evenly.
Roll out the second portion of dough into a circle large enough to cover the pie. Place it over the fruit filling. Trim the edges and crimp to seal the top and bottom crusts together.
Cut a few small slits in the top crust to allow steam to escape. Brush the top with milk and sprinkle with granulated sugar.
Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 490.6 g | 178% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 215.9 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
