Easy Blackberry and Apple Pie Recipe

Preheat the oven to 190C/170C fan/gas 5.

Flour the pie dish and sprinkle with semolina or breadcrumbs so the pie doesn’t stick to it.

Take 2/3 of the pastry and roll it out evenly into a 5mm thick sheet.

Line the dish with the pastry, leaving a slight overhang on the sides and keep any scraps for later.

Chill the tart for 10 minutes.

Prick the base lightly with a fork all over and line the base with baking paper.

To keep the pastry from rising in the oven, cover the paper with baking beans – if you don’t have these, you can use uncooked lentils.

Place the base in the oven for 20 minutes. While the base cooks, peel and slice your apples into thin half discs.

When the base has cooked, take off the baking paper and beans and fill the base evenly with the apple slices.

Then bake in the oven for another 10 minutes.

Meanwhile, wash the blackberries and mix them thoroughly with the sugar and cinnamon.

When the apples have cooked, pour the berry mixture over them and spread evenly.

Decorate the pie with the remaining pastry by rolling it out and cutting out strips or shapes.

Place these evenly over the pie, leaving some room for the pastry to puff up.

Brush the strips or shapes with a little bit of milk and then bake in the oven for 30 minutes until the pie is golden brown and bubbling.

Let the pie cool for an hour before enjoying.

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