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It’s late summer – early autumn and we had Bramley apples from out garden (thanks to the previous owners who planted it!) and still the last days of summer holidays for the kiddos – so we went for a big walk with the dog, took gardening gloves and picked some blackberries. Foraging, as I write about it in this post, is very popular again and it is good for the plants! Of course the foraged blackberries are nowhere near as big and juicy as the ones we can by in the supermarkets (because those are from cultured varieties), so they are only really good for baking. So we combined the fruits and decided to bake a Vegan Apple and Blackberry pie with Ready-To-Roll Shortcrust Pastry.
The good news is, the ready-to-roll shortcut pastry (most of them, anyway), that you can buy in the supermarkets is vegan. You can make your own at home with or without dairy products – but this is not a hill I will die on, so store-bought pastry for me. (This time, anyway.)
Tips and Tricks
Although, it’s such a simple bake, you can make some changes here and there:
- I prefer the apples made into sauce rather than apple pieces – it’s just nice and soft. Plus, on the contrary what one might think: it makes the bottom of the pie less soggy!
- you might want to sprinkle a little more sugar on the top, or mix some with the blackberries. I found the pie perfect as I prefer it sharp, but the kids definitely wanted more sugar.
- You can cut out lovely little leaves and other shapes with a sharp knife or cutter to decorate the pie more than just the lattice pattern.
- Obviously, you don’t have to use vegan butter or pastry – you can just swap back to dairy if you like – the rest will still be the same in the recipe, and they won’t need to be changed.
Vegan Apple and Blackberry Pie with Ready-To-Roll Shortcrust Pastry
Ingredients
For the apple sauce
- 500 g Bramley apples peeled and cored, chopped
- 150 g dark brown sugar
- 1/3 tsp ground cinnamon
- 1/2 lemon juice and zest
For the rest of the pie
- 150 g fresh blackberries washed
- 2 boxes ready-to-roll shortcrust pastry vegan
- powdered sugar for dusting
Instructions
- Wash the apples, peel and core them, cut them into slices or cubes. Place them into a big pan. Add the sugar and lemon zest and lemon juice. Add a little water (around 50ml), cover and cook until the apples are soft. Then just stir/mash them easily with a spoon.
- Wash the blackberries.
- Grease the bottom and the wall of your pie dish with vegan butter. Roll out the shortcrust pastry and cut it to size, so it will cover the bottom of the pie dish as well as the walls.Spoon the apple pure into the rolled out pastry.
- Sprinkle the blackberries evenly on the top.
- Cut the second box of shortcrust pastry into inch-wide, long pieces to and cover the top of the pie with them in a lattice pattern.
- Place the pie into the preheated oven at 175C for about 25-30 min. The top should be golden brown and the bottom isn't soggy.
- When it' ready, let it cool and serve with ice cream.Enjoy!
If you liked this Vegan Apple and Blackberry pie with Ready-To-Roll Shortcrust Pastry recipe, check out some other bakes:
Vegan Chocolate – Orange Bundt Cake Recipe
Simple Vegan Carrot Cake Recipe
Vegan Date and Chocolate Chip Cookies Recipe
Best Vegan Banana Bread Recipe