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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 471
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fat 25g
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saturates 10g
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carbs 58g
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sugars 20g
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fibre 3g
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protein 7g
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salt 0.85g
Ingredients
- icing sugar, to dust
- 425g pack ready-rolled shortcrust pastry
- 2 Bramley apples, peeled, cored and chopped
- 2 tbsp light brown sugar
- 150g punnet blackberries
- thick cream, to serve
Tip
Make it family sizeAUTUMN FRUIT PIE Heat oven to 200C/fan 180C/ gas 6. Place the fruit and sugar in a pie dish. Unroll 1 sheet ready-rolled puff pastry over the dish and trim the edges. Sprinkle with sugar and cut 2 small slashes into the top. Bake for 30 mins until golden.
Method
Heat oven to 200C/fan 180C/gas 6. Dust a work surface with icing sugar, then unroll the pastry and cut out 4 rounds using a small side plate as a template.
Combine the apples, sugar and blackberries and put a small pile on each pastry circle. Dampen the edge of the pastry, then fold over to encase the fruit. Pinch and fold the pastry over along one edge to make a pasty shape. Slash each pasty 3 times, lift onto a baking sheet and bake for 20 mins or until puffed and golden. Serve with cream.
