Apple and bramble pie

Packed to the pastry with tart apples and plump blackberries - this is a classic dessert from Matt Tebbutt
By Matt Tebbutt
Apple and bramble pie
  • Rating:
  • Serves: 10
  • Cook Time: 30 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the pastry

  • 225 g plain flour
  • 25 g ground almonds
  • 125 g chilled butter, diced
  • 1 tbsp caster sugar
  • 2 egg yolks

For the filling

  • 20 g butter
  • 450 g bramley apples
  • 250 g blackberries
  • 1 lemon, grated rind
  • 75 g caster sugar
  • 50 g almonds, blanched, finely chopped and toasted

To glaze

  • 1 egg white, lightly beaten
  • 2 tsp caster sugar


1. Sieve the flour into a bowl, add the ground almonds, and rub in the butter with your fingertips until it resembles breadcrumbs. Stir in the sugar and make a well in the centre.

2. Combine the egg yolks with 2-3 tablespoons of water and gradually add to the centre of the flour mixture. Using your hands, lightly knead the dough until it comes together. You might need to add a dash more water if the dough looks a tad dry.

3. Turn out the pastry onto a floured board and continue lightly kneading until smooth. You should have a soft, but not sticky dough. Divide into two pieces, one slightly larger than the other, wrap in greaseproof paper and chill the pastry while you make the apple and bramble filling.

4. Peel, core, and roughly chunk the apples. Melt the butter in a large saucepan, tip in the apples and add the grated lemon rind. Cover and cook over a low heat until the apples have softened but still retain their shape. Add enough sugar to sweeten and stir in the berries followed by the toasted, chopped almonds. Leave on one side to cool.

5. Heat the oven to 190C/gas 5/375F.

6. Roll out the smaller round of pastry on a lightly floured counter to 2cm larger then the diameter of the pie plate it should be 1/4cm thickness. Line the plate with the pastry, letting any excess overhang the plate. Spoon the fruit filling over the base and leave a 2cm gap around the edge.

7. Roll out the second round of pastry to 4cm larger than the diameter of the plate. Using a pastry brush, dampen the edges of the bottom pastry layer with water, and cover with the top round, pressing down well at the edges to seal both pastry layers together. Trim off any excess pastry and crimp the edges together with a fork.

8. Brush the pastry with lightly beaten egg white and sprinkle over the sugar. Transfer the pie to a baking tray and cook for 30 minutes until the crust is golden and crisp. Serve warm or at room temperature with cream, custard or ice cream.

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