It is that time of year again when the sunny days become more few and far between, the air is slightly cooler and the halcyon days of summer gradually become a distant memory.
Nothing seems to encapsulate the end of summer better than the covering of juicy blackberries draped across the hedgerows! Last weekend I was enjoying a ten mile hike across the South Downs and whilst on my journey couldn’t resist the temptation of collecting a few wild blackberries from the brambles.
Once back at home, I could think of no better pleasure than to herald the changing of the season with a wild blackberry and apple pie!
Print Recipe Blackberry and Apple Pie Yum
There is no better pleasure than to herald the changing of the season with a wild blackberry and apple pie. Why not give this simple, yet delicious recipe a go!
Preheat the oven to 220°C/425°F/Gas mark 7.
Sift the flour and pinch of salt into a bowl, then lightly and gently rub the butter in until the mixture resembles fine breadcrumbs. Now, mix in the sugar, egg yolk and water until a dough starts to form.
Lightly knead the dough and then wrap in foil or polythene. Leave this in the refrigerator for 20-30 minutes, whilst you prepare the fruit.
Peel and slice the apples and wash the blackberries, then sprinkle with the sugar and place in to a pie dish.
Now roll out the pastry on a lightly floured surface, and delicately place the pastry over the fruit in the dish.
To achieve a nice shine, glaze the top of the pie with a little milk and then place in the oven to bake for 40-45 mins until the pastry turns golden.