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Blackberry and Apple Pie (WW2)
Janice Pattie (adapted rom a recipe in Aunt Kate's Ration Recipe Book)
This simple fruit pie is made with Bramley cooking apples and foraged blackberries. It's a classic country fruit pie.
4
from
2
votes
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Dessert
Cuisine
British
Servings
6
Calories
263
kcal
Ingredients
Metric
US Customary units
For the shortcrust pastry
60
grams
margarine
plus extra for greasing
140
grams
plain (all-purpose) flour
60
grams
sugar
1
teaspoon
baking powder
1
pinch
salt
2
teaspoons
milk
For the filling
500
grams
cooking apples
Approximately 2 large apples
150
grams
blackberries
1
tablespoon
golden syrup
120
millilitres
water
Instructions
For the pastry
Mix the flour with sugar, baking powder, and salt.
Rub in 50 g of the margarine with your fingertips, then mix to a stiff paste with a little milk.
Divide the pastry into two parts, and line the base of the pie dish with one part.
Preheat the oven to 180°C/350°F/gas 4.
For the filling
Peel, core and, slice the apples and place them with the blackberries on the pastry in the pie dish.
Dot the top of the fruit with the remaining margarine.
Put the syrup and water in a small pan and heat until the syrup has dissolved.
Pour the syrup and water over the fruit.
Cover the fruit with the remaining pastry. Brush with a little milk if it can be spared.
Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 45 - 50 minutes, until golden brown and crisp.
To serve
Slice the pie into portions and serve with custard.
Notes
Cooking times will vary depending on how fresh your apples are. For best results, cook the fruit first to soften.
Nutrition
Calories:
263
kcal
Carbohydrates:
45
g
Protein:
3
g
Fat:
9
g
Saturated Fat:
2
g
Cholesterol:
1
mg
Sodium:
105
mg
Potassium:
229
mg
Fiber:
4
g
Sugar:
23
g
Vitamin A:
459
IU
Vitamin C:
9
mg
Calcium:
50
mg
Iron:
1
mg