15 October 2015

Blackberry, pear and apple pie

Nothing says Autumn more than a pan of stewing apples, pears and deep purple blackberries..


For the shortcrust pastry:

250g plain flour
125g cold unsalted butter
1 egg, beaten
Pinch of salt
1tbsp caster sugar
Cold Water

For the filling:

8-10 eating apples
3 large pears
400g blackberries
Large knob of salted butter
1/2 tsp ground cinnamon
Juice of 1/2 lemon
2tbsp plain flour

1 egg, beaten


To make the pastry, add the cold butter, cubed, to a food processor along with the plain flour, salt and caster sugar. Blitz on high speed until the mixture resembles fine breadcrumbs. With the food processor still running, gradually add in the egg and a few teaspoons of cold water until the mixture starts to come together into a dough.  Tip the dough out onto a lightly floured surface and bring it together with your hands. Wrap in clingfilm and chill in the fridge for at least one hour.

Whilst the pastry is chilling, make the filling.  Peel, core and dice the apple and pears. Add the apple to a medium sized heavy-bottomed saucepan along with the butter, cinnamon and lemon juice. Put the pan over a medium-high heat and cover with a lid. Let the apples simmer for 12-15 minutes until they begin to turn soft and then add in the pears and blackberries. Stew the apples, pears and blackberries for a further 5-7 minutes until the mixture turns a vibrant red and the blackberries are beginning to fall apart. Stir in the plain flour and then remove the pan from the heat.

Preheat the oven to 180 degrees C (fan.)

Butter an oval baking dish and tip in the filling. Roll the pastry out on a lightly floured work surface until about 1/2 cm thick. Using a star shaped cutter, cut the pastry into small stars. When you run out of space, bring the remaining pastry together, re-roll it and cut out some extra stars. (You could use whatever shaped cutter you fancy or even create a latticed effect with long strips of pastry.)
Arrange the stars in an overlapping pattern on top of the filling, brushing each star with some beaten egg before placing it on top.

Then bake the pie in the preheated oven for 30 mins. After 30 minutes, cover the top of the pie with a layer of tinfoil and then return to the oven for a further 10-15 minutes until the pastry is cooked through.

Serve warm with cream or ice cream.


  1. Hmmm, might have to break my diet to enjoy one of these! Mir xx

  2. Oh my goodness. I made this recently for a big holiday dinner and it was a huge success. Thank you for sharing. I tweaked slightly using premade crust and adding a wee bit of sugar to the fruit. I will definitely be making it again! Yum!
    Thanks again,

  3. Oh my goodness. I made this recently for a big holiday dinner and it was delicious. Thank you for sharing. I tweaked it slightly using premade crust and a wee bit of sugar. I will definitely be making it again!
    Thanks again, Anna


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x