Mini blackberry & apple pies
A former olive magazine cover star, these cute little pies are perfect for a casual dinner party
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
- Heat the oven to 190C/fan 170C/gas 5. Put the apples in a pan with 2 tbsp of the sugar, a knob of butter and a splash of water. Cook gently for 7 minutes then add the blackberries and cook for another 5 minutes.
- Divide between 4 small ovenproof dishes or cups and leave to cool a little. Cut circles from the pastry to fit the tops of the dishes. Brush a little egg around the rims of the dishes then cover with the pastry. Glaze and scatter over the last tbsp sugar. Make a slit in the centre of each for steam to escape, then bake for 25- 30 minutes until golden. Serve with custard or cream.
Per serving
568 kcalories, protein 7.2g, carbohydrate 73.0g, fat 29.5 g, saturated fat 11.8g, fibre 5.1g, salt 1.03 g
Recipe from olive magazine, November 2008.
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Ingredients
- 5 eating apples , peeled and cut into chunks
- 3 tbsp golden caster sugar
- butter
- 150g blackberries , fresh or frozen
- 375g sheet ready rolled shortcrust pastry
- 1 egg , beaten to glaze
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
Ingredients
- 5 eating apples , peeled and cut into chunks
- 3 tbsp golden caster sugar
- butter
- 150g blackberries , fresh or frozen
- 375g sheet ready rolled shortcrust pastry
- 1 egg , beaten to glaze
Per serving
568 kcalories, protein 7.2g, carbohydrate 73.0g, fat 29.5 g, saturated fat 11.8g, fibre 5.1g, salt 1.03 g
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28 August 2012
Missy poo commented on this recipe
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