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  • Writer's pictureLisa Nell

Apple and Blackberry Hand Pies

Let's face it, you're not Autumning properly if you haven't eaten a delicious sweet pie with apple and blackberry. I would say it's even absolutely essential!

For this recipe you will need two lined baking trays. Pre-heat your oven to 180ºC Fan.


2 Cooking Apples (peeled, cored and diced into small cubes)

50g Golden Caster Sugar

150g Blackberries

1 Tbsp Cornflour

1 Tbsp Honey

1 Tsp Cinnamon

2 x 320g Shortcrust Pastry Sheets (or you could make your own)

1 Egg (beaten)

1 Tbsp White Caster Sugar

Custard (to serve)

How I make my Apple and Blackberry Hand Pies:

  1. Put the diced apples and golden caster sugar in a saucepan with 2 Tbsp of water. Cover with a lid and cook on a medium heat for c.6 minutes or until the apples are soft. Stir a couple of times so that the apples don't burn or stick to the pan.

  2. Tip the mixture into a shallow dish and spread out to cool down.

  3. Once cool, tip in the blackberries and mix together.

  4. In a separate bowl, mix together the cornflour, honey and cinnamon. Mix this into the fruit mixture.

  5. Unroll the bought pastry (or your own homemade pastry). Use a 10cm cutter to cut out 12 circles.

  6. Lay 3 circles on each baking tray and then spoon the fruit mixture onto the 6 circles, leaving a c.1cm border around each.

  7. Brush some of the beaten egg around the border and then place the remaining 6 circles on top of the fruit. Press the edges together firmly.

  8. Make a small dent in the top and the bottom of the rounds to form an apple shape. Then seal the edges with a fork, and brush the entire pie with the beaten egg.

  9. Use your pastry cut offs to make stalks and leaves for the 'apples', and poke a steam hole in each pie with a skewer.

  10. Put the baking trays into the fridge and chill for 30 minutes.

  11. Bake in a pre-heated 180ºC Fan oven for c. 20 minutes or until the filling is bubbling through the steam hole. Remove from the oven and sprinkle with the white caster sugar.

  12. Serve with custard!


These pies can be frozen, uncooked and before egg washing, for up to two months. When you do need them, remove from the freezer and bake from frozen, adding an extra five minutes to the cooking time.

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