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A baking tray serving 5 spiced apple & blackberry hand pies

Spiced apple & blackberry hand pies

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 6

Bring autumn into your kitchen with these delicious apple and blackberry pies. Sprinkle with sugar and serve with custard for the ultimate comfort food

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal692
fat34g
saturates13g
carbs85g
sugars43g
fibre6g
protein8g
salt0.6g
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Ingredients

Method

  • STEP 1

    Put the apples and golden caster sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey and cinnamon, then stir it into the fruit mixture.

  • STEP 2

    Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape. Seal the edges all the way around using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

Rating: 5 out of 5.5 ratings

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