blackberry and apple pie
dessert recipes | serves 6-8
This is the best apple pie in the world. You can’t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they’re softened first. And I don’t know if you’ve noticed this, but blackberries in shops never seem to taste of anything these days unless they’ve just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush!
First, make your
pastry dough, wrap it in clingfilm and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.

• from
Jamie at Home
ingredients
• 1 x old fashioned sweet shortcrust pastry recipe
• 50g butter, plus extra for greasing
• 100g golden caster sugar, plus extra for sprinkling
• 2 large Bramley apples, cored, peeled and each cut into 16 wedges
• 4 Cox’s apples, cored, peeled and each cut into 8 wedges
• 1 heaped tablespoon chopped stem ginger, in syrup
• 150g blackberries
• 1 large free-range or organic egg, beaten
• ½ teaspoon ground cinnamon
Mulberrys of the species; White Mulberry (Morus alba L.), Black Mulberry (M. nigra L.), American Mulberry, Red Mulberry (M. rubra L.). Hybrid forms exist between Morus alba and M. rubra are NOT highly toxic, infact they're very tasty and could probably work instead of blackberries. But mulberries are not as tart as a blackberry.
I must say it's absolutely 'delish', though had some trouble with laying the bottom layer... :)
Two thumbs up!
My friends really liked it and couldn't believe that Im only a teenager! Good one Jamie!
gd recipe gonna mke it 1 day
keep up the good work!! :) :)
xx peace
<3 love you jamie
Extremely easy recipe
Thanks Jamie
can you tell me, where can i get this baking form, that you´ve used for this amazing pie ?
DID IT WITH NICE HOME BANANAS AND CINAMON IT TURNED OUT DELICIOUS !!!
CHEERS!
i made a few substitutions with what i could find in the pantry. the pie turned out absolutely fabulous though it was my first time! my parents both loved it.
i substituted cooking apples with regular apples, blackberries with black seedless grapes, white castor sugar with brown sugar and left out the lemon zest and stem ginger.
made this with my boys today. Our first time baking together, usually do typical lads stuff but I have to say this is a great wet weather activity. Pie was excellent and dare I say it.....better than my Mums. Excellent site Cheers
Liz
and i think you are a reli good cook
http://www.jamieoliver.com/bloggers/viewtopic.php?id=34979
(Uploaded a picture there)
I truly love it, but would add a few more blackberries next time (just love those little suckers a LOT - so maybe would opt for 200 g).
DONT EAT IT
ITS DISCRASFULL
HAD ME BARFING FOR 18 MONTHS
--- MORE THAN A YEAR ---
I've made this pie today with my mom, because we have blackberrys from our own garden. Actually it's very easy to make! I think the ginger adds a very good taste to the pie. Well done!
Seguire con Canal Cocina.
Un saludo.
I have all of ur books but unfortunatly not 2 much time to have fun preparing some food from them....but i'll do my best this weekend!
done jamie hope to having more of yr recipes