Blackberry and raspberry pie

blackberry and raspberry pie, dairy-free

Here’s the next instalment of my blackberry recipes and what could be a more autumnal combination that blackberries baked in a pie! I’ve always shied away from pies in the past, but in reality they’re super simple to make, just requiring a little time and patience, particularly if taking the easy option of using ready made pastry.

The combination of tart blackberries and mellow raspberries works really well, especially with the sugar topped pastry lid. Instead of rolling out a lid I made one from cut outs of heart shapes stuck together on top. The idea was the queen of hearts and one of her tarts but next time I’d use bigger hearts for a more obvious result.

Best enjoyed slightly warmed with dairy free custard or ice cream.

Blackberry and Raspberry Pie

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan blackberry pie

1 1/2 cups blackberries

1 cup raspberries

small handful of blackcurrants [optional]

1 tbsp cornflour

2 tbsps icing sugar

1 tbsp lemon juice

1/2 pack (250g) shortcrust pastry

Dairy-free milk for brushing

1 tbsp caster sugar for sprinkling on the top

  1. Preheat the oven to 200 degrees centigrade.
  2. Line a pie tin with pastry, fill with baking beans and blind bake for 20 minutes until golden and cooked through
  3. Meanwhile, combine the berries, cornflour, sugar and lemon juice. Tip into the baked pie base, then top with pastry shapes, or just a lid. Brush with dairy free milk and sprinkle over sugar.
  4. Bake for 20 minutes at until golden on top. Cool until just above room temperature before serving.

berry pie, egg-free

Crumble Topped Apple and Apricot Pie

I’ve mentioned before that puddings are difficult if you’re dairy, egg and nut-free – you really can have too much soya yogurt! I’m not much of a pie maker, but pies make lovely, comforting and homely family puddings. Little S is quite wary of fruit (allergic children can understandably be more suspicious of food items than others) but she does like apples. This got me thinking – my mum used to make an apple pie with apricot jam that I always much preferred to regular apple pie, so here’s my version. It’s light on the pastry and with a crumble topping for extra texture and interest and was gorgeous with some warm egg-free custard.

Crumble Topped Apple and Apricot Pie (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 1 large pie

  • 1/2 quantity of shortcrust pastry
  • 3 or 4 large eating apples, I used Pink Lady
  • juice of 1/2 a lemon
  • 3 tbsps sugar, preferably soft brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp plain flour
  • 2-3 tbsps apricot jam
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup oats
  • 1/ tsp cinnamon
  • 4 tbsps dairy-free spread

– In a bowl mix together the last 5 ingredients, rubbing in the spread with your fingers until the mixture resembles oaty breadcrumbs! Set aside.

– Preheat the oven to 230 degrees Centigrade/Gas mark 8

– Roll out the pastry and line a pie dish. Prick it all over the base with a fork.

– Spread the jam over the base of the pie. Set aside.

– Peel and chop the apples and toss with the lemon juice, sugar, cinnamon and flour.

– Tip into the prepared pie dish.

– Scatter the crumble mix over the top.

– bake for 10 minutes in the very hot oven, then turn the temperature down to 180 degrees Centigrade/Gas mark 4 and continue to bake for another 45 minutes until golden on top.

– Leave to sit for at least a couple of hours before serving.

– Reheat in a warm oven for 5-10 minutes if necessary.

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