- 225g butter diced
- 350g plain flour
- 50g icing sugar
- 1 egg, saving the white for brushing the pastry
- 900g Bramley apples (about4) peeled, cored, quartered and sliced thinly
- 140g caster sugar
- 20g polenta or ground almonds
- 15g cornflour
- 2g cinnamon
- 200g blackberries
- Ice cream or cream to serve
Who doesn’t love a blackberry and Bradley pie? This recipe is just gorgeous and a perfect accompaniment to your Sunday dinner.
For the Pastry
- Put the butter and flour in a food processor with a pinch of salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips.
- Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 50ml cold water, and drizzle over the flour mixture.
- Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough.
- Flatten the dough into a puck shape and wrap well in cling film.
- Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
For the filling
- Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate.
- Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other.
- Re-wrap the smaller piece of dough and set aside.
- Divide the larger piece of dough into the number of pies you’d like to make, or leave whole for a large one.
- On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging.
- Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base.
- Drain any juice from the apples
- Toss through the remaining sugar, cornflour and cinnamon.
- Layer the apples and blackberries in the lined dish, creating a dome effect in the center.
- Heat oven to 170ºC and place a baking sheet on the middle shelf.
- Now choose how you’d like to decorate the top of the pie once covered
- Whisk the reserved egg white and brush over the pastry.
- Scatter with extra sugar, then put the pie on the baking sheet.
- Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling.
- Cool for 10 mins before serving with cream or ice cream.