Creamy Apple and Blackberry Pie
This creamy apple and blackberry pie recipe is easy to follow and serves up to six people. With the addition of Mascarpone cheese in the filling it gives this pie a delicious creamy twist on an old favourite.
Equipment: Ovenproof dish, Rolling pin.
Prep time: under 20 mins.
Total time: 45 mins.
Ingredients
- 500g Jus Rol™ Shortcrust Pastry
- 750g cooking apples - peeled, cored and sliced
- 200g blackberries
- 100g caster sugar
- 250g Mascarpone cheese
- Water for brushing and further sugar for dredging
Procedure
- Preheat oven to 200ºC (180ºC for fan assisted) Gas Mark 6.
- In a large bowl gently stir together the apples, blackberries, sugar and Mascapone. Place in a pie dish or similar ovenproof dish, approx. 1l./ 2pts capacity.
- Roll out the pastry large enough to cover the dish with some to spare. Cut strips from around the edges and having brushed the rim with water, press firmly down around the rim to form a pastry rim.
- Brush the pastry rim with water and then lay the large piece of pastry over the dish, press firmly around the edges to form a good seal. Trim off the excess with a sharp knife (NB use up any leftover pastry by making a few jam tarts whilst the pie is baking).
- Brush the top again with water and then dredge with caster sugar.
- Place the pie on a baking sheet and bake for approx. 25 minutes or until the pastry is a light golden brown and the juices are bubbling.
- Serve hot.
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