Determined to keep the BBQ going despite the turn in the weather? Warm yourself with this BBQ Blackberry and Apple Pie.
Ingredients
- 320g of readymade shortcrust pastry, rolled to 0.5cm
- 400g bramley apple, peeled, cored and diced into 2cm cubes
- 225g blackberries, whole
- ½ lemon, zest and juice of
- 1 tsp ground cinnamon
- 75g demerara sugar
- salted butter
- 1 free-range egg, lightly beaten
- 320g of readymade shortcrust pastry, rolled to 0.5cm
- 400g Bramley apple, peeled, cored and diced into 2cm cubes
- 225g blackberries, whole
- ½ lemon, zest and juice of
- 1 tsp ground cinnamon
- 75g demerara sugar
- salted butter
- 1 free-range egg, lightly beaten
This recipe was created in partnership with John Lewis and Big Green Egg. Combine your apples, blackberries, lemon, cinnamon and sugar in a bowl.
Prepare your pie dish with the shortcrust pastry (keep overhang for now). Fill unbaked shell with fruit filling and dot with butter.
Cut out 1-inch strips from the remaining pastry to create a lattice design. If not using lattice design, make sure to cut ventilation slices in your top crust. Using a knife, cut off excess dough overhang to about ½ inch. Fold edges over and use a fork or fingers to crimp the edges.
Grill pie until golden brown for about 45 minutes, by popping straight onto the BBQ grill with the lid down.
Cool before serving.
Serve with vanilla ice cream or whipped cream.