Difficulty: easy
Fuel Type:
  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    1:20 h


the Ingredients

Bramley Apple And Blackberry Pie
  • 2 tablespoons plain flour, plus extra for dusting
  • 750 grams sweet shortcrust pastry
  • 1 kilogram Bramley apples, peeled, cored, halved and sliced
  • 400 grams blackberries
  • 140 grams caster sugar, plus extra for sprinkling
  • pinch ground cinnamon
  • 1 egg beaten with 2 tbsp milk


  • Set up the barbecue for baking (in-direct method) and pre-heat to approximately 200°C.
  • On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 minutes. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place on barbecue, remove the beans and paper, and then bake for 10 minutes until golden. Remove from the barbecue.
  • Place the apples into a large saucepan, with 2 tbsps water and stew for 10-12 minutes, until al dente. Toss in the berries, sugar, cinnamon and 2 tbsps flour with a pinch of salt and pile it into the pastry case.
  • Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry; brush the lattice heavily with the egg, then scatter generously with more sugar.
  • Bake (in-direct method) on the barbecue for 1 hour until brown and bubbling. Leave the pie to cool for 30 minutes until no longer scorching. Scatter with more sugar, slice and serve.

Let's Gear Up

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