Creamy Apple and Blackberry Pie

Creamy Apple and Blackberry PieServes: 6

Equipment: Ovenproof dish, Rolling pin.
Prep time: under 20 mins.
Total time: 45 mins.


500g Jus Rol™ Shortcrust Pastry
750g cooking apples – peeled, cored and sliced
200g blackberries
100g caster sugar
250g Mascarpone cheese
Water for brushing and further sugar for dredging


Preheat oven to 200ºC (180ºC for fan assisted) Gas Mark 6

1. In a large bowl gently stir together the apples, blackberries, sugar and Mascapone. Place in a pie dish or similar ovenproof dish, approx. 1l./ 2pts capacity.

2. Roll out the pastry large enough to cover the dish with some to spare. Cut strips from around the edges and having brushed the rim with water, press firmly down around the rim to form a pastry rim. Brush the pastry rim with water and then lay the large piece of pastry over the dish, press firmly around the edges to form a good seal. Trim off the excess with a sharp knife (NB use up any leftover pastry by making a few jam tarts whilst the pie is baking) Brush the top again with water and then dredge with caster sugar.

3. Place the pie on a baking sheet and bake for approx. 25 minutes or until the pastry is a light golden brown and the juices are bubbling. Serve hot.

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