Chicken & leek pie
Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.
Apple & blackberry Charlotte
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 450g Bramley apples
- zest and juice ½ lemon
- ½ tsp ground cinnamon
- 200g caster sugar
- 450g blackberries
- 2 tbsp breadcrumbs
- 100g buttermelted, plus extra butter for greasing
- 10 slices white breadcrusts removed
Nutrition: per serving
- kcal426
- fat15g
- saturates9g
- carbs72g
- sugars45g
- fibre4g
- protein6g
- salt0.77glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Peel, quarter and core the apples, then roughly chop. Tip into a saucepan with the cinnamon, lemon zest and juice. Cook over a low heat until soft, then take off the heat and stir in the sugar, blackberries and breadcrumbs.
step 2
Generously butter an 18cm deep tin or Charlotte mould. Cut the bread into the shapes you need to cover the base and sides of your tin. Dip one side of each piece of bread in the melted butter, then place in the tin, buttered side down, with each piece slightly overlapping. Spoon in the fruit, then make a buttery bread lid cover. Bake for 1 hr until the lid is crisp. Carefully turn onto a plate, leaving the tin on, leave for 15 mins, then lift off.
