Mary Berry Blackberry and Apple Pie is a delectable dessert featuring a perfect harmony of juicy blackberries and crisp apples in a buttery crust. Named after the renowned chef, Mary Berry, this classic British treat offers a delightful blend of flavors and textures.
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💗 Why This Recipe Will Impress Your Guests:
- Bursting with Flavor. Every bite of luscious blackberries and tangy apples is a fruity delight.
- Easy to Make. This recipe is easy for both beginners and seasoned bakers.
- Comforting and Familiar. Your kitchen will smell like home when you bake a pie.
- Versatile. This pie is delicious alone or with vanilla ice cream. It’s ideal for casual and formal events.
- Crowd-Pleaser. This pie will wow your guests with its flavor and presentation. Everyone will want seconds of this dessert.
🍒 Mary Berry Blackberry And Apple Pie Ingredients
- 1 old-fashioned sweet shortcrust pastry recipe
- 20 g butter, plus extra for greasing
- 100 g golden caster sugar, plus extra for sprinkling
- 2 large Bramley apples, cored, peeled, and each cut into 16 wedges
- 4 Cox apples, cored, peeled, and each cut into 8 wedges
- 1 heaped tablespoon of chopped stem ginger in syrup
- 150 g blackberries
- 1 large free-range egg, beaten
- ½ teaspoon ground cinnamon
🥧 How to Prepare This Delicious Blackberry And Apple Pie
- Prepare your pastry dough, encase it in plastic wrap, and refrigerate it for at least 30 minutes. Then preheat the oven to 180°C/350°F/gas 4.
- When the butter has dissolved, combine the butter and sugar in a saucepan, then add the apples, stem ginger, and a tablespoon of ginger syrup.
- Cook slowly with the lid on for 15 minutes, then add the blackberries, stir, and cook for an additional 5 minutes with the cover off.
- In the interim, remove your pastry from the refrigerator. Flour the work surface, cut the pastry in half, and, using a floured rolling pin, roll out one of the sections to a thickness of approximately 1 centimeter.
- Rolling the dough between two layers of greaseproof paper prevents it from adhering to the rolling pin. Butter a shallow 26cm pie dish and line it with the pastry, trimming the excess with a pointed knife around the edges.
- Pour the apples and blackberries through a sieve, reserving the liquids, and placing the fruit in the pie dish, creating a mound in the center.
- Add half of the reserved liquids to the dish. Coat the pastry’s edge with a whisked egg. Roll out the second piece of dough in the same manner as the first, and place it on top of the pie. As before, trim the edges and crimp them together with your fingertips.
- Brush the top of the pie with the remaining beaten egg, generously sprinkle with sugar and cinnamon, and cut a few incisions into the pastry.
- Place the pie on a baking sheet and bake it on the bottom rack of the preheated oven for 55 to 60 minutes or until golden and crusty. To serve, cut the pie into portions and top each serving with a considerable amount of custard.
💭 Recipe Tips
- For the best taste, use blackberries and apples that are ready and have a good taste.
- Don’t put too much fruit stuff in the pie to keep it from bubbling over while it’s baking.
- To get a crunchy texture, make sure the pie crust is cold enough before rolling it out.
- Add a little sugar to the top of the pie crust to make it brown and crisp.
- Add a little cinnamon or nutmeg to the filling to make it taste even better.
- Use cornstarch or tapioca to thicken the fruit filling so the pie doesn’t run.
- Wait until the pie is fully cool before cutting it so that the filling can be set properly.
- A great way to serve the pie is with a scoop of vanilla ice cream or a spoonful of whipped cream.
🍨 What To Serve With Blackberry And Apple Pie?
Mary Berry Blackberry and Apple Pie pair well with a variety of accompaniments serve it warm with a scoop of vanilla ice cream for a classic combination, you can top it with a dollop of whipped cream or serve it alongside a drizzle of caramel sauce for an extra indulgent treat.
🎚 How To Store With Blackberry And Apple Pie?
- In the fridge. After cooling, wrap the Traditional Mary Berry Blackberry and Apple Pie tightly in plastic wrap or aluminum foil refrigerate for 3 days.
- In the freezer. Let the Traditional Mary Berry Carrot and Parsnip Soup cool before freezing it in airtight containers or bags allow for growth at the top date the containers and freeze them for 3 months.
🥵 How To Reheat Blackberry And Apple Pie?
- In the Oven. Bake at 350°F (175°C) cover the pie loosely with aluminum foil on a baking sheet bake for 15-20 minutes until hot remove the foil to crisp the crust.
- In the Microwave. Slice and microwave a slice of pie. Heat on medium power for 30-second intervals, checking and stirring, to desired temperature.
- In the Toaster Oven. Toaster oven at 350°F (175°C) warm the pie on a baking pan for 10-15 minutes. Watch for burning.
FAQs
What Is The Best Type Of Apple To Use For The Pie?
The best type of apple for the pie is a firm and tart variety like Granny Smith or Braeburn.
How Do I Avoid Burning The Edges Of The Pie During Baking?
To avoid burning the edges, cover them with aluminum foil or a pie crust shield.
How Do I Prevent The Lattice Crust From Sticking To The Pie Dish?
Prevent the lattice crust from sticking by greasing the pie dish or using parchment paper.
How Do I Make The Pie-Filling Thicker?
To make the filling thicker, add cornstarch or tapioca starch to absorb excess liquid.
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Mary Berry Blackberry And Apple Pie Nutrition Facts
Amount Per Serving
- Calories: 358
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 10mg
- Sodium: 200mg
- Carbohydrates: 60g
- Fiber:6g
- Sugars: 25g
- Protein: 5g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Blackberry And Apple Pie
Description
This Blackberry and Apple Pie recipe from Mary Berry makes a delicious treat with fresh blackberries and tart apples. This dish takes 60 minutes and makes enough for 8 people. With this simple and tasty pie, you can enjoy a standard combination of flavors.
Ingredients
Instructions
- Prepare your pastry dough, encase it in plastic wrap, and refrigerate it for at least 30 minutes. Then preheat the oven to 180°C/350°F/gas 4.
- When the butter has dissolved, combine the butter and sugar in a saucepan, then add the apples, stem ginger, and a tablespoon of ginger syrup.
- Cook slowly with the lid on for 15 minutes, then add the blackberries, stir, and cook for an additional 5 minutes with the cover off.
- In the interim, remove your pastry from the refrigerator. Flour the work surface, cut the pastry in half, and, using a floured rolling pin, roll out one of the sections to a thickness of approximately 1 centimeter.
- Rolling the dough between two layers of greaseproof paper prevents it from adhering to the rolling pin. Butter a shallow 26cm pie dish and line it with the pastry, trimming the excess with a pointed knife around the edges.
- Pour the apples and blackberries through a sieve, reserving the liquids, and placing the fruit in the pie dish, creating a mound in the center.
- Add half of the reserved liquids to the dish. Coat the pastry’s edge with a whisked egg. Roll out the second piece of dough in the same manner as the first, and place it on top of the pie. As before, trim the edges and crimp them together with your fingertips.
- Brush the top of the pie with the remaining beaten egg, generously sprinkle with sugar and cinnamon, and cut a few incisions into the pastry.
- Place the pie on a baking sheet and bake it on the bottom rack of the preheated oven for 55 to 60 minutes or until golden and crusty. To serve, cut the pie into portions and top each serving with a considerable amount of custard.
Notes
- For the best taste, use blackberries and apples that are ready and have a good taste.
- Don’t put too much fruit stuff in the pie to keep it from bubbling over while it’s baking.
- To get a crunchy texture, make sure the pie crust is cold enough before rolling it out.
- Add a little sugar to the top of the pie crust to make it brown and crisp.
- Add a little cinnamon or nutmeg to the filling to make it taste even better.
- Use cornstarch or tapioca to thicken the fruit filling so the pie doesn’t run.
- Wait until the pie is fully cool before cutting it so that the filling can set properly.
- A great way to serve the pie is with a scoop of vanilla ice cream or a spoonful of whipped cream.
Mary Berry Blackberry And Apple Pie