apple & boysenberry jam pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Sure, you can make a pie with store bought pastry, but there's something strangely theraputic about mixing, resting and rolling your own flaky pastry. Even more so when you watch it puff up in the oven!
  • 300g plain flour
  • 1 tbsp raw sugar (for the pastry)
  • 1 tsp salt
  • 220g butter
  • 375ml iced water
  • 8-10 small apples
  • 4 big dollops of boysenberry jam
  • 1 tbsp flour (for the filling)
  • 1 tbsp brown sugar (for the filling)
  • a splash of milk
  • 1 tbsp raw sugar (for the top!)
How to make it
  1. Start by making your pastry. Mix the flour, salt and sugar in a large bowl. Using the largest hole on your grater, grate the butter into the bowl. It's easier if you've frozen the butter first as it will grate more easily.
  2. Mix the butter and flour together so that all of the butter is covered in flour.
  3. Carefully splash iced water into the bowl a bit at a time, mixing it into the flour and butter until it starts to form damp clumps. Bring the dough together slowly with your hands until it is happily holding itself together, without being gluey and damp.
  4. Split the dough into two parts, in a 2:3 ratio. Pat them out into rounds, wrap them up in cling film and pop them into the freezer for about 20 minutes whilst you take on the next step.
  5. Peel and core the apples and slice them into six wedges.
  6. Put the sliced apples into a large saucepan and cook them over a high heat, stirring frequently, until the exterior becomes slightly jellied and takes on a satiny sheen. Stir the boysenberry jam through the apples then put them aside to cool.
  7. Roll the larger piece of dough out and use it to line your pie dish. Pop it back in the freezer while you work with the rest of the dough.
  8. Pre-heat your oven to 180C.
  9. Roll the rest of the pastry out (including any off cuts from the pie dish) and cut strips out for your lattice work.
  10. Mix up the flour and brown sugar for the filling, remove your pie dish from the freezer and sprinkle the flour and brown sugar evenly across the base. Pile the apples into the pie dish.
  11. Brush some milk around the rim of the pie and then attach the strips of pastry across the top in an alternating pattern to form your lattice. Brush the lattice of pastry with milk and sprinkle the raw sugar on top to finish.
  12. Bake the pie for 45 minutes, or until the pastry is burnished brown and puffed up.
Recipe by onebitemore at