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Blappleberry Hand Pies

These blappleberry pies are made with blackberries and apples and are so easy to make; they're perfect for morning teas and school lunches!
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 13 -15 pies
Author: Jamieanne | taste.com.au


  • Filling:
  • 350 g Granny Smith apples chopped into approximately 5mm cubes
  • 70 g frozen blackberries quartered
  • 25 g raw sugar*
  • 2 teaspoons glacé ginger
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons flour
  • Pastry:
  • 3 sheets shortcrust pastry store-bought
  • eggwash 1 egg whisked with 1 tablespoon water
  • 2 tablespoons raw sugar*
  • ¼ teaspoon ground cinnamon


  • Mix all filling ingredients together and set aside, stirring occasionally, to bring out the juices.
  • Meanwhile, thaw shortcrust pastry sheets and have at the ready the eggwash, a pastry brush, an 8cm round pastry cutter, a fork and a baking tray lined with baking paper.
  • When pastry sheets are thawed, cut out as many rounds as you can (should be 27, you'll have 1 round leftover, or just cut an extra round from another sheet if you have one). On half of the rounds, brush on a light layer of egg wash. On the other half of the rounds, cut a small cross-shape into the center of each one.
  • Note that if you use a different sized pastry cutter, baking times will vary. Smaller rounds will need less baking time; larger rounds will need more baking time.
  • On the eggwash-coated rounds, place about 1 tablespoon of the filling, being sure to get a little bit of the juice as well. Place one of the rounds with the cross-shape on top of the filling and crimp around the edges of the pastry with the fork. Put the pies onto the prepared baking tray.
  • Chill the pies in the refrigerator for 15-30 minutes. Combine the 2 tablespoons raw sugar and cinnamon. Preheat oven to 200C.
  • Remove pies from the refrigerator and brush the tops of the pies lightly with the remaining eggwash. Sprinkle over the cinnamon-sugar mixture. Bake for 15-20 minutes, rotating the tray once during baking to ensure even browning.
  • Cool on the baking tray for 10 minutes then transfer to a wire rack. Enjoy while warm (serve with ice cream if you're feeling indulgent), or store in an airtight container in the refrigerator for up to 4 days, or at room temperature for up to 24 hours.


* I used CSR brand Sugars of the World unrefined sugar, which I prefer on these pies.