Recipe of the Month! Blackberry and Apple Pie with Giveaway!

September 2014

Introducing our new feature - Recipe of the Month!

Each month we will be showcasing a seasonal recipe with a Burlanes giveaway from our homewares range available from our online store.

What a fabulous month for blackberries! We have picked all the blackberries around Sevenoaks. Lots are now stashed in the freezer to see us through the winter but we saved some to make this classic blackberry and apple pie.

We used the fail safe Delia Smith recipe

For the shortcrust pastry:
6 oz (175 g) plain flour
pinch salt
1½ oz (40 g) lard
1½ oz (40 g) butter
For the filling:
4 medium cooking apples, about 1 lb (450 g)
8 oz (225 g) brambles or fresh or frozen blackberries, defrosted if frozen, and washed
3 oz (75 g) sugar
To glaze:
milk and caster sugar
Pre-heat the oven to gas mark 7, 425°F (220°C). We baked the pie in the AGA in our Sevenoaks Kitchen Showroom. It took about 45 minutes


Start by making the pastry: sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible.

When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water).

Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes while you peel, core and slice the apples straight into the pie dish. Then sprinkle in the brambles or blackberries and the sugar. Now roll out the pastry to about 1 in (2.5 cm) larger than the pie dish, then cut out a 1 in (2.5 cm) strip to fit the edge of the dish. Dampen the edge with water, then fit on the strip of pastry, pressing it firmly, and dampen that too.

Then press the rest of the pastry over that to form a lid and, using a sharp knife, trim any excess pastry off. Use the blunt side of the knife and your thumb to press the two edges firmly together and knock the edges all round to give a layered effect. Then flute the edges by using your thumb to make an impression and the broad blade of the knife to draw in the edges of the pastry.

Make a steam hole in the centre and, if you have time, make some decorative leaves with the pastry trimmings.

Now brush the pastry with milk and sprinkle on a light dusting of caster sugar. Place the pie on a baking sheet on a high shelf and bake for 10 minutes, then reduce the heat to gas mark 5, 375°F (190°C), and continue baking for a further 30 minutes.

Then, using a skewer, take out a piece of apple from the centre to test if it's cooked: if it still feels very firm, give it another 5 minutes.

The Burlanes Homewares Giveaway!

Win a traditional terracotta baking dish with lid and mason pie blackbird. Fabulous homewares we used to bake our pie!


Our Traditional Brown Terracotta Pottery has a high quality finish resulting in excellent resillience. It has amazing slow cooking properties and are fabulous to use in your AGA. This product is safe for use with AGA's, BBQ's, Gas and Electric Hobs, Ovens, Microwaves, Dishwashers and Freezers. All products are virtually non-stick and are suitable to be used with direct heat.

The Mason Cash Perfect pie range has been complimented by a number of accessories to ensure perfect pastry bakes everytime. The stoneware Black pie bird adds a touch of fun and functionality by allowing steam to escape from pies in a final bake. 

Enter using the simple rafflecoptor widget here:

a Rafflecopter giveaway

Terms & Conditions:
Start date is 12am, 26th September 2014 and the closing date is 12am, 3rd October 2014. The winner will be notified by email. The winner will need to provide a postal address so we can arrange delivery. If the winner does not respond with a postal address within 2 days of contact the giveaway will be re-drawn and the prize re-allocated. The winner must have fulfilled the mandatory requirement. The prize is not transferable and there is no monetary alternative. UK entry only.

Win competitions at 

The Burlanes Blogger


Blackberry and Apple Pie

02 Oct 2014

Looks delicious. Brings back great memories of my nannie making apple and damson pie. Still one of my favourites

kristin burdsall


30 Sep 2014

Wow, your pie looks amazing. I love the little bird steamer. I have entered the comp hoping to win one for myself. Fingers crossed and thank you :-)

Wendy Montgomery

Blackberry and Apple Pie

30 Sep 2014

Thank you for posting this recipe. It brings so many happy childhood memories back. We had apple trees and a blackberry bush in our garden. My mother used to send us out to pick them and then she would make the most wonderful pies. I can't wait to try Delia's version. x

Debbie Skerten

beautiful baking competition

27 Sep 2014

Good looking bakeware, best I have seen, perfect for use oven to table.

Win Davidson

Leave A Comment

Your Details

Your Comment