We offer FREE UK mainland delivery on orders over £40. More info...

Apple and Blackberry Pie

July 30, 2013

Nothing makes an autumn home happy like a homemade fruit pie. This one is extra quick and easy to make.

Makes a 20cm pie


For the filling

  • 250g punnet of blackberries, washed
  • 2-3 Bramley apples, cored and thinly sliced
  • 125ml Clearspring Malt Syrup
  • 100g granulated tapioca

For the pastry

  • 175g plain wholemeal flour, sifted
  • 115g unsalted organic cooking margarine
  • 2 tbsp Clearspring Malt Syrup
  • a little cold water


  1. Pre-heat the oven to 190°C/ Gas Mark 5. To make the pie crust, rub the margarine into the flour to form crumbs, either by hand or using a food processor. Mix in the brown rice malt syrup with a little cold water to bind the mixture. Wrap the pastry in cling film and put it in the fridge for about ten minutes.
  2. Meanwhile, make the filling by gently mixing the blackberries, rice malt syrup and tapioca in a medium sized bowl. Pour over the sliced Bramleys, and set aside.
  3. Next, flour a work surface, and roll out the pastry using a well floured rolling pin. Transfer half of the pastry into a well-oiled 20cm pie dish, using your rolling pin. Pour the fruit mixture in. Cover with the rest of the pastry and trim, leaving about 1cm of crust overhanging the rim of the dish. Fold the top crust under the bottom crust and seal the edges by pressing around the edge with the back of a fork. Prick the top crust with the fork to make a few holes, allowing steam to escape.
  4. Bake for 50-60 minutes. Leave the pie in the dish for about ten minutes, then get the pie out of the dish and cool thoroughly on a wire rack. Serve it with cold amazake or apple sesame custard.


John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.

Also in Recipes - Vegan, Macrobiotic & Japanese

Sea Vegetable & Tofu Salad
Sea Vegetable & Tofu Salad

January 25, 2017

This delicious Japanese salad makes a nice change to the usual lettuce salad and the dressing is something special!

Continue Reading

Mint Chocolate overnight zoats
Mint Chocolate overnight zoats

January 18, 2017

The cold weather for me means a certain few flavours become prominent in my diet; the combination of chocolate and mint being one of them! Having chocolate and mint in a healthy way though, is often hard to come by, however, I feel that I have done just that with this delicious breakfast recipe!

Continue Reading

Umami Ginger Bean Pate
Umami Ginger Bean Pate

December 09, 2016

A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.

Continue Reading