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One crust fruit pie

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Succulent apples and berries in a crisp pastry shell.
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 132g serving contains (excludes serving suggestion)
KCal
271
Carbs
39.60g
Fibre
4.50g
Protein
3.60g
Fat
10.90g
Saturates
3.40g
Sugars
16.00g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
150g ready-made shortcrust pastry
a little flour, for rolling
2 tbsp milk
1 tbsp semolina
2 cooking apples, peeled, cored and chopped
100g blackberries
2 tbsp demerara sugar
Method
  1. Preheat the oven to 200ºC/gas 6.
  2. Flour the worktop and roll out the pastry to a round 25cm in diameter. Brush with a little of the milk and sprinkle over the semolina.
  3. Mix together the apples, blackberries and half the sugar and place onto the pastry, leaving a 6cm gap around the edge.
  4. Fold up the edges of the pastry and press together (the top of the pie should remain open) brush with the remaining milk and sprinkle over the remaining sugar.
  5. Bake for 25–30 minutes until golden and the fruit is tender. Serve with a little crème fraiche, yogurt or ice-cream.
Chefs tips
  • If you like a juicer and softer pie, cook the apple and blackberries for 3–4 mins in a pan with 1 tbsp water and spread over the pastry.
  • You could also use pears, apricots, peaches, nectarines or cherries.
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