Gales blackberry & apple pie

Gales blackberry & apple pie

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(4 ratings)

Prep: 15 mins Cook: 45 mins

More effort

Serves 4
A wholesome fruity pie bursting with winter flavours

Nutrition and extra info

  • Freezable


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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For the pastry

  • 175g plain flour
  • pinch salt
  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g caster sugar
  • 1 tsp grated lemon zest



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 egg yolk
  • milk, to moisten and glaze



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the filling

  • 300g cooking apple, peeled, cored and sliced (use Bramley's if possible)
  • 225g freshly blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • caster sugar, to taste


  1. Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.

  2. Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.

  3. Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.

  4. Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.

Recipe from Good Food magazine, October 2006
BBC GoodFood Magazine

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Comments (10)

niamh93's picture

Very easy to do, tasted great next time would make more pastry to make base for pie.

goodbbcfood's picture

tried this out as glut of fruit to use up, i also doubled quantity of pastry and added a little nutmeg. my fruit must have been super ripe as when pie cut into copious fruit juice flooded out....i served with vanilla icecream and used the juice as a juice.
first time one of my pie eaten in one sitting yum!!

moseys's picture

Had to try this pie as there are so many brambles and windfall apples here. Very nice but I used double the quantity of pastry as I prefer a pie with a pastry base

daughterofeve's picture

I don't understand, is the pastry only for the top? Do you not put anything on the bottom of the pie?

clairelafford's picture

made it, double quantity as we are a large family! worked well and was enjoyed.

carina34's picture

The whole family really enjoyed this pie. It was really easy to make and the pastry was particularly good. Will definately make again.

caroline1010_3's picture

I made this pie a couple of days ago, I didn't even notice that it said 175ml, I just took as 175g. I made it in an oval dish about 9inches by 6inches and the amout of pastry was exactly right. The pastry was really nice, not sweet at all, its only to cover the top. I hate shop bought pies as they are always so sweet, the pastry is always to sweet and they always put too much sugar on top and in the pie. The only thing I would have added would have been a few more apples. I only used the zest of one lemon which was less than one teaspoon.

west1871's picture

does anyone else think that the pie in the picture looks like it has got a pastry lining? This is not noted in the recipe.

amyleighwood's picture

so is it 175g of flour?

lizziec's picture

What is 175ml of plain flour???

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