Blappleberry Hand Pies
Prep time
Cook time
Total time
These blappleberry pies are made with blackberries and apples and are so easy to make; they're perfect for morning teas and school lunches!
Recipe type: Dessert
Serves: 13-15 pies
  • Filling:
  • 350g Granny Smith apples, chopped into approximately 5mm cubes
  • 70g frozen blackberries, quartered
  • 25g raw sugar*
  • 2 teaspoons glacĂ© ginger
  • 1 teaspoon ground cinnamon
  • 1½ 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
  1. Mix all filling ingredients together and set aside, stirring occasionally, to bring out the juices.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill the pies in the refrigerator for 15-30 minutes. Combine the 2 tablespoons raw sugar and cinnamon. Preheat oven to 200C.
  7. 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.
  8. 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.
Recipe by sweetest kitchen at