Apple & Blackberry Pie

Warm fruit wrapped in crispy, golden vegan pastry

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Serves 4–6

6 Granny Smith apples, peeled and cored
200 g blackberries, fresh or frozen
1/3 cup coconut sugar
2 tsp ground cinnamon
2 tsp grated ginger
1 tsp nutmeg
2 sheets of Pampas sweet shortcrust pastry
2 Tbsp non-dairy milk
Coconut oil for greasing

1. Preheat the oven to 180C. Grease a shallow 20 cm pie dish with coconut oil.

2. In a saucepan, combine the apples, sugar, ginger, cinnamon and nutmeg. Stir over low heat for 10 minutes, or until the apples have softened a little but are not falling apart. Add the blackberries and stir for another five minutes.

3. Line the pie dish with one of the pastry sheets and trim excess corners off to fit dish. Fill with the apple and blackberry mixture, leaving out any excessive juices.

4. Place the second pastry sheet over the top of the pie, trimming off corners again and pressing down around the edges to adhere both sheets together.

5. Brush top of pie with non-dairy milk. With a fork, poke some small holes into top of the pie for air to escape while cooking.

6. Bake pie for 35–40 minutes, or until pastry is crisp and golden. Allow to cool for 10 minutes before cutting into wedges to serve.