Apple and blackberry pie

2 hours 15 mins cooking time
There aren’t many desserts as satisfying as a slice of warm, freshly baked pie. Especially when it’s made with a generous amount of fresh fruit and a little Lurpak®. Bake up this scrumptious apple and blackberry pie, combining sweet and tart flavours and a beautiful lattice top. Pair your warm pie with vanilla ice cream or chilled whipped cream, and you, cook, will have just served an irresistible dessert.
Apple and blackberry pie Apple and blackberry pie

Apple and blackberry pie

  • 2 hours 15 mins cooking time
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There aren’t many desserts as satisfying as a slice of warm, freshly baked pie. Especially when it’s made with a generous amount of fresh fruit and a little Lurpak®. Bake up this scrumptious apple and blackberry pie, combining sweet and tart flavours and a beautiful lattice top. Pair your warm pie with vanilla ice cream or chilled whipped cream, and you, cook, will have just served an irresistible dessert.
There aren’t many desserts as satisfying as a slice of warm, freshly baked pie. Especially when it’s made with a generous amount of fresh fruit and a little Lurpak®. Bake up this scrumptious apple and blackberry pie, combining sweet and tart flavours and a beautiful lattice top. Pair your warm pie with vanilla ice cream or chilled whipped cream, and you, cook, will have just served an irresistible dessert.

Method

Pastry
1
In a large bowl, rub in Lurpak® Plant Based to the flour until the mixture resembles fine breadcrumbs. You can also do this in a food processor. Add sugar, egg yolk, and cold water to form a pastry.
Tips for best crust pastry
2
Knead very lightly to bring the pastry together, then press down with the palm of your hand to make a round disc. Cover with cling film and rest in the fridge for 30 minutes.
3
Roll out the pastry to ½ cm thickness on a lightly floured work surface. Line the bottom of a loose-bottomed 23cm fluted tart tin. Make sure the pastry hangs over the sides in case of shrinkage during baking.
4
Prick the bottom of the pastry with a fork and chill in the freezer for 30 minutes.
Filling
1
Preheat your oven to 180°C/160°c fan/gas mark 4.
2
Mix all the filling ingredients and tip them into the pastry-lined tart tin.
TIP
Toss the fruit with sugar, spices, lemon, and Lurpak® Plant Based and keep it in the fridge overnight to release the juices. Remove the fruit pieces and reduce the juices in a pan, then add the reduced juices back with the fruit. The result will be a rich, flavourful filling.
Toss the fruit with sugar, spices, lemon, and Lurpak® Plant Based and keep it in the fridge overnight to release the juices. Remove the fruit pieces and reduce the juices in a pan, then add the reduced juices back with the fruit. The result will be a rich, flavourful filling.
Learn more about Lurpak® Plant Based
Assembling and baking
1
Roll out the remaining pastry and cut into long strips about 1cm wide. Make a lattice on top of the pie and glaze with beaten egg. Sprinkle generously with demerara sugar and bake in the middle of the oven for 45-50 minutes or until golden.
TIP
Keep the dough cold to shape it easily. Use cold Lurpak® Plant Based and cold water and leave time for it to rest in the fridge and freezer. This is especially important for the lattice top as 'plaiting' the top like this requires the perfect texture if you want it to keep its shape.
2
Serve with ice cream or whipped cream.
TIP
Let the pie cool before serving. This thickens the filling, which helps you get clean slices that look great on the plate. Place the pie on a rack to cool after baking and let it rest for 30-60 minutes. If you cut the pie too soon, the filling might be runny, spoiling the look of your slices. Also, a hot pie can make the pastry crumble when you cut it.

Questions about apple and blackberry pie

Apple and blackberry pie is an irresistible dessert that is easy to make with our recipe. Here, we answer some common questions to help you make this delightful dessert perfectly.

  • Yes, you can use frozen blackberries if fresh berries are not at hand. This way, you can make the blackberry and apple pie even when the berries are not in season. Thaw them first and drain the extra liquid to avoid a wet pie pastry. You may also need to add a bit more cornflour to thicken the filling, as thawed berries tend to be juicier. Bake it 5-10 minutes more if the filling has not started to bubble yet. If it starts to brown too quickly, cover the pie with aluminium foil.

  • The best way to prevent pastry from getting soggy in a pie is to keep everything cold. Use cold Lurpak® Plant Based and cold water for the pastry, and make sure to chill the dough every minute you are not working with it. Additionally, you can brush the bottom of the pastry with a thin layer of beaten egg white before adding the filling. This creates a moisture barrier, helping to keep the pastry crisp and delicious.

  • Experiment, cook, and find your favourite type. Our recommendation is to choose apple varieties that stay firm when baked, preventing a mushy filling, and blend sweet and tart flavours to complement the blackberries. Honeycrisp apples are excellent for their crispness and balanced flavour, while famously tangy Granny Smith apples hold up well during baking. Fuji apples bring a sweet depth to the pie, while Pink Lady apples add a bright, tart note. Always choose fresh, firm apples. You can mix different apples to create complex flavours and textures.

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Impress with a beautiful lattice blackberry and apple pie

There is nothing like a pie with a delicious crust and a beautiful lattice top. Smell the freshly baked bubbly filling with notes of homemade pastry, fruit, and berries wafting through the air. With the lattice top, it looks impressive and tastes fantastic, too. Using fresh apples and a myriad of blackberries combined with orange and lemon zest, you get a zingy, fresh, and sweet pie. Balance the freshness of the filling by serving it with sweet vanilla ice cream or whipped cream.

Are you in the mood for other fruity and freshly baked desserts? Try our carrot cake with orange buttercream frosting or banana walnut bread. Or, to start the morning with fruits and berries, try breakfast muffins with rhubarb and raspberry.

How to make an easy lattice pie top

Get the perfect pie look with the right lattice pattern. When you have your cut-out pastry strips, place half of them evenly spaced on the pie filling, using the longer strips in the middle. Then, fold every other strip back so they are still attached to the pie but almost falling off. Then, place one strip – in the right length – over the remaining strips, close to the bent-back strips. Fold these strips back over the perpendicular strip.

Fold the other strips back, the ones that were not back before, and place a new strip over the remaining ones. Fold the strips back over this new strip and see how the pattern starts to emerge. Continue until you are out of strips. And there you go, a pie top that is sure to impress.

Sweet and tart apples and blackberries

Experience the harmonious blend of sweet and tart in our blackberry and apple pie. Apples combine their delicate balance of sweetness and tartness with the vibrant blackberries ranging from sweet to tangy. As the pie bakes, the fruits meld together, their juices forming a luscious filling encased in an irresistibly flaky crust.

Serve with whipped cream or vanilla ice cream

This blackberry apple pie is perfect for a festive gathering or as the highlight of a family meal. Serve it warm, with the filling bubbling under the lattice crust. Let the pie shine with a scoop of vanilla ice cream or a generous dollop of whipped cream. The coolness of the ice cream is thoroughly delicious with the warm pie, while the whipped cream adds a layer of indulgence. Both offer pleasant contrasts for the warm, luscious filling and the white ice cream or whipped cream looks stunning against the dark purple and red filling.

Change the look of your pie

Create impressive patterns with another top crust instead of the lattice one. Make a larger portion of the pastry recipe and save half of the pastry for the top. Roll it out until big enough to cover the pie and over the edges, and decorate the top. Make small holes or incisions for the steam to come out, for example, by making carvings and removing a small piece of pastry here and there to form stars and circles. Or, simply, make small, symmetrical cuts in the crust.

Impress your guests with individual pies. Instead of one big pie, make small, one-serve portions. Follow the recipe, but use several smaller tins. Just remember to keep an eye on them when baking, as the smaller tins might shorten the cooking time. You can also keep the lattice pattern but cut out the dough in different shapes and place them on top like small pieces of art – for example, cut-out hearts, leaves, or stars.

COOK, BAKE AND SPREAD WITH

Lurpak® Plant Based

Plant Based

Lurpak® Plant based offers all the great taste and quality that you expect from Lurpak® but in a plant based product. Whether you’re cooking, baking or spreading… whatever you think about plants, think again! Crush expectations with new Lurpak® Plant Based.

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