Apple and Blackberry Pies

Serves: 4
Cooks in: 75 minutes
Difficulty: 5/10
Can be gluten free


4 Sweet Apples, I used braeburns cut into 1/2 inch cubes
2 cups/200g Blackberries
4 tbs Coconut Sugar, or sweetener of your choice
1 tsp Ground Cinnamon
Pinch Nut Meg


1 Sheet Ready Roll Puff Pastry
1/2 cup/100g Plain Flour, for dusting


3 tbs Maple Syrup
2 tbs Vegetable Oil

Optional Garnish

Vegan Custard
Fresh Mint
Drizzle Maple

Pre heat your saucepan to 180 degrees C & line a baking tray with baking paper.

Add the cubed apple, black berries, sugar & spices to a saucepan & place over a low heat. Pop the lid on the pan and leave the pan to bubble away for 12 minutes.

Meanwhile roll the pastry out on lightly floured baking paper to around 3mm thick.

Cut the pastry into 8  3×2 inch rectangles.

When the apples have softened, transfer them to a large bowl to slightly cool off.

Mix together the maple, oil & non dairy milk to use as a pastry glaze.

Place half of the pastry rectangles onto your lined baking tray a few inches apart from one and other.

Spoon 2-3 tbs of the apple mix into the centre of half of the pastry rectangles that are on the baking tray, leaving an inch boarder around the edge. Brush the boarder with your pastry glaze.

Pick up another unfilled pastry rectangle and place it on top of the apple mix.

Neatly seal the edges first with you fingers, then using a fork press around the edges locking the apple inside.

Brush the pies with the glaze and sprinkle over a little sugar.

Place the pies into the oven to bake for 25 minutes.

Serve the pies with custard and a little fresh mint.