Pie is irresistible, for breakfast dessert or an afternoon snack.

This pie was heavily inspired by a delicious shortbread recipe from dessertsforbreakfast. With a sweet rosemary shortcrust pastry, slightly cinnamony apple filling and the sugary goo of home-made jam oozing through the cracks, it's a gorgeous accompaniment to a damn fine cup of coffee.

(You could use a high quality shop bought jam in the filling, but if you have the time to spare it's worth making the quick jam, even making double the amount. It's great on toast, or on brownie as my chocolate fiend of a friend discovered.)

Step 1: Ingredients and Equipment

For the (blackberry) jam:
  • 300 g berries (any combination you fancy, fresh or frozen - I used half blackberries half blueberries)
  • 150 g caster sugar
  • juice of 1/2 lemon

For the rosemary pastry:
  • 340 g plain flour
  • 200 g butter (cold)
  • 4 tbsp caster sugar
  • 2 egg yolks
  • 4 tbsp cold water
  • 1/4 tsp salt
  • chopped rosemary, approx 4 sprigs
  • zest of 1 lemon
For the apple filling:
  • 5-6 green apples
  • 50 g caster sugar
  • 2 tbsp cornstarch
  • juice of 1/2 a lemon
  • 1 tsp cinnamon (optional - it isn't really needed but I'm fairly incapable of making anything containing apples and not cinnamon )

To glaze the pastry:

  • 1 beaten egg
  • 1 tbsp caster sugar

Oven preheated to 200C/400F/Gas 6


  • Mixing bowls
  • Spoons
  • Knife
  • Peeler
  • Corer (if you have one)
  • Lemon squeezer
  • Saucepan
  • Pie dish
  • Rolling pin
  • Microfile/zester
  • Scales/measuring cups

For anyone without scales, a good weight to volume conversion guide can be found here.
Sounds delicious :D

About This Instructable


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Bio: I'm a twentysomething baking obsessive, working as a baker and cake decorator, and gradually fattening up my housemates one recipe idea at a time.
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