The first batch of apples has been picked from my orchard and now I have the task of preparing them for freezing, to provide a winter supply of stewed and sliced apples. But before that, there are a few apple pies to be made for friends and family.

With blackberries still abundant in the hedgerows, what's better than combining them with my Bramleys and making an apple and blackberry pie. It's so easy, why not try it.

Ingredients (serves 6 to 8):
50g unsalted butter
4 large Bramley apples - peeled, cored and cut into 10 wedges each
3tbs caster sugar mixed with 1tsp of mixed spice
1 quantity of pastry (700g)
150g blackberries
1 free range egg - lightly beaten to glaze
1tbs caster sugar mixed with half tsp of ground cinnamon for sprinkling

  • Preheat the oven to 180'C or Gas Mark 4
  • Melt half the butter in a shallow pan over a medium heat. When hot and bubbling add half the Bramley apples and cook until golden and almost tender; turning once to cook the other side.
  • Add half the spiced sugar and cook until the mixture starts to caramelize.
  • Pour the apples into a dish and cook the remaining apples in the same way with the rest of the butter and spiced sugar. When complete put the apples to one side and leave to cool.
  • Roll out half the pastry on a lightly floured surface to about 5mm thick.
  • Line a shallow 26cm pie dish with the pastry, trimming off any excess around the edges using a sharp knife. 
  • Tip the cooked apples into the lined pie dish, and sprinkle with blackberries.
  • Brush the edge of the pastry with beaten egg.
  • Roll out the other half of the pastry and lay it over the top of the pie. Trim the edges and crimp together with your fingers.
  • Brush the top of the pie with the beaten egg, sprinkle generously with the cinnamon sugar and make a couple of slashes in the top of the pastry.
  • Place the pie on a baking tray and put in the bottom of the oven and cook for 55 to 60 minutes, until the pastry is golden and crisp.
  • Serve with custard or cream.


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