Make the most of autumn's beautiful fruit with this delicious apple and blackberry pie, topped with golden shortcrust pastry and flavoured with sweet vanilla. This baking recipe is an easy way to get a gorgeous, warming pie with minimal fuss.
- Preheat the oven to gas 3, 170°C, fan 150°C. Combine the apple, lemon zest and juice, lime zest, vanilla seeds and caster sugar in a pan set over a high heat. When the sugar has dissolved, reduce the heat and cook, stirring for 3-4 minutes, until the apples have softened and the liquid is syrupy. Transfer the mixture to a shallow pie dish, along with the blackberries.
- Unroll the pastry on a lightly floured surface. Trim a long strip from the edge of the pastry sheet and press it round the rim of the pie dish.
- Cut the remaining pastry into long strips about 1cm (1/2in) thick. Weave them in a lattice formation across the top of the pie, pressing them into the pastry rim, to seal.
- Brush the pastry lattice with beaten egg and scatter over the demerera sugar. Bake for 35-40 minutes, until the fruit is tender and the pastry is golden. Serve with a generous drizzle of double cream, if you like.
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