Apple and Blackberry Pies

  • Prep Time
    1hr 45 mins
  • Cook Time
    35 mins
  • Difficulty
    Hard
  • Servings
    4
  • Ideal
    for
    • charcoal
    • gas
    • Q

Ingredients

Pastry:

  • 1/4 cups plain flour
  • 190g butter, chilled and cubed
  • 1/2 cup caster sugar
  • 2 egg yolks
  • 4 tablespoons chilled water

Filling:

  • 450g blackberries, fresh or frozen
  • 1 1/2 tablespoons cornflour
  • 2 tablespoons caster sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon cinnamon

Extra Ingredients:

  • 1 apple, peeled, cored and finely sliced
  • 1 egg, lightly beaten      
  • 2 tablespoons demerara sugar

 

 

Method

Step 1
If using frozen blackberries, remove from the freezer to defrost and drain in a sieve, discard any liquid.

Step 2
In a food processor, blitz the plain flour, butter and sugar until the mixture resembles fine bread crumbs.

Step 3
Add two egg yolks and 4 tablespoons of chilled water. Mixture should form into a smooth dough, add additional water if required.

Step 4
Flatten dough into a rough disk shape, wrap in gladwrap and refrigerate for 30 minutes.

Step 5
Once refrigerated, portion the mixture into thirds. Roll out two thirds of the dough to a 0.5cm thickness. Lightly grease 4x 12cm fluted pie tins. Line the tins with the rolled pastry. Trim excess pastry with a knife, ensuring to leave a 1cm overhang of pastry. Roll out the remaining third to a 0.5cm thickness. Slice strips of dough for the lattice top, at least 40 strips are required, approximately 14cm by 0.5cm.

Step 6
In a bowl mix together all of the blackberry filling ingredients, set aside

Step 7
Place a layer of apple slices in the bottom of the pie, top with the blackberry filling.

Step 8
Create and top the pie with the lattice pattern with 10 strips for each pie (5 strips vertical, 5 strips horizontal). This can be done directly on the pie or on the bench and transferred to the pie. Gently press the edges of the lattice into overhanging dough, trim any excess lattice strips.

Step 9
Cover the pies with gladwrap and refrigerate for 30 minutes.

Step 10
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for indirect baking.

Step 11
Using a pastry brush, brush the tops of the pies with the lightly beaten egg. Sprinkle the pies  with demerara sugar.

Step 12
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the pies on and cook for 35 minutes, checking at 20 minutes. If tops of the pies are becoming too dark, place a sheet of alfoil on top of the pies to prevent from burning.

Step 13
Remove the apple and blackberry pies from the barbecue once cooked, allow to stand for a couple hours for the filling to set.