Blackberry and apple deep-dish pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 315.7
  • Total Fat: 14.3 g
  • Cholesterol: 0.3 mg
  • Sodium: 7.0 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Blackberry and apple deep-dish pie calories by ingredient

Number of Servings: 12


    Pastry flour, 4 1/2 cups measured AFTER sifting
    Skim milk 3/4 cup
    Sweetzfree 15 drops (optional)
    Almond oil 3/4 cup

    Blackberries, fresh or frozen, about 600 g
    Apples about 2 1/2 lb (6 or 7 Galas, fewer Granny Smiths)
    Sweetzfree 40 drops
    Blending flour 2 tbsp


You can use sweet apples like Galas or tart ones like Granny Smiths or cooking apples, with extra Sweetzfree. You can replace some of the almond oil with hazelnut oil.


Peel, core and chop apples. Place in large saucepan with blackberries and heat on medium, stirring. Take a little of the liquid and allow to cool a little. Add the Sweetzfree to it and then the flour and stir. Put back into saucepan and stir until apples are softened and mixture is thickened.


Measure flour into mixer. Pour milk into a measuring jug, stir in Sweetzfree if used. Add oil to the same measuring jug, do not stir, and add all at once to flour in mixer. Stir until mixed (not long), and shape into two flat balls. Can be used at once or frozen.

Preheat oven to 400, spray large, deep pie dish with almond oil.

Roll larger ball out into a flat disc large enough to cover bottom and sides of pie dish, place in pie dish and press into place. Trim edges with scissors and patch any holes. Roll out second ball. Place cooked filling in pie. Moisten edge of base, then place top. Press edge all round, then trim. Use the back of a knife to pattern the edge. Cut steam vents, brush top with milk. Place any decorations cut from the trimmings. Bake 35 minutes or until browned.

Serving Size: Makes 12 servings