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    Home » Recipes » Cakes, biscuits and dessert recipes

    Blackberry and apple pie

    Published: Jul 31, 2022 · Modified: Sep 13, 2024 by VJ · This post may contain affiliate links · 2 Comments

    Jump to recipe Jump to video

    Make the most of the seasonal bounty with this old-fashioned blackberry and apple pie - just like my Granny used to make. Tart-tasting apples and sweet blackberries in a buttery pastry crust smothered with fresh cream or custard has to be one of the tastiest desserts ever!

    A jug of cream being poured over a slice of blackberry and apple pie.
    Jump to:
    • Proper blackberry and apple pie
    • What you will need
    • What to do
    • Tips and FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Proper blackberry and apple pie

    When I was younger, more years ago than I care to remember, my Granny lived with us, and Fridays were always known as Granny's Baking Day.

    One of my favourite recipes she used to make was this blackberry and apple pie made with a sweet pastry crust, filled with tart apples and plump juicy blackberries, liberally flavoured with cinnamon. She'd serve it covered with custard, or cream as a special treat.

    I remember being handed a jam jar with a handle fashioned from a piece of string and being sent off to forage for blackberries from the hedgerows in the nearby lanes, with instructions not to return until the jam jar was full.

    I'm sure I ate more blackberries than I actually put in the jar, but I always managed to get a jar full to take back home.

    I'd get home to be greeted by the aroma of apples simmering in a pan of syrupy cinnamon and Granny would take the blackberries, rinse them and add them to the apples before encasing the whole lot in her special sweet pastry and popping it in the oven to bake until it was golden.

    These days, there's a lot less work involved. For a start, we have microwaves which make short work of pre-cooking the apples. And if you are really pressed for time you can just buy a roll of shortcrust pastry in the supermarket. Although I have to admit that homemade pastry does have the edge.

    But I have to say that one mouthful of this apple and blackberry pie still transports me straight back to those days and I hope you enjoy it as much as I do.

    I've shared another of my Granny's recipes for old-fashioned bacon and egg pie which is hugely popular with my readers. Perhaps you'd like to try that too.

    And if you'd like to try a traditional Canterbury apple pie which was said to have originated over 900 years ago, I've got a recipe for that too.

    Close up of a piece of blackberry and apple pie on a fork.

    What you will need

    Equipment

    You will need a mixing bowl for making the pastry, and a microwave-safe bowl for pre-cooking the apples. If you don't have a microwave, you can just boil the apples for a few minutes on the stove.

    You will also need a 9" or 10" pie dish and a metal sheet pan or baking tray. I like to use a pie dish with a loose bottom which makes it easier to get the pie out of the dish. The baking tray goes into the oven while the oven is pre-heating and the pie dish gets placed on the hot tray to help cook the base of the pie. No soggy bottoms in this recipe!

    Ingredients

    This recipe makes a 9" or 10" round pie.

    **Get the complete recipe for this blackberry and apple pie on the printable recipe card at the end of this post**

    Ingredients for blackberry and apple pie.

    For the filling:

    Apples - I like to use Granny Smith apples because they stay firm and don't turn to mush when cooked. You could use Bramley apples instead.

    Blackberries - these days you can buy blackberries year-round in supermarkets which have been properly cleaned. If you do go foraging for blackberries, you will need to rinse your blackberries in plenty of cold water before using them.

    Brown sugar - for sweetness.

    Cornflour / cornstarch - this is used to thicken the juices from the apples and blackberries.

    Cinnamon - for extra flavour.

    For the pastry:

    If you don't want to make your own pastry you can buy a roll of frozen shortcrust pastry.

    Flour - use plain all-purpose flour (in South Africa this is called cake flour), not self-raising flour.

    Butter - you can get away with using margarine but butter does make the pastry taste better. Why not try your hand at making your own butter - all you will need is some double cream and it's easier than you might think. I like to use unsalted butter to control the amount of salt I add to the pastry.

    White sugar - this is a sweet pastry so we need to add a little sugar. I like to use caster sugar because it dissolves more easily, but granulated sugar will be fine.

    Salt - to taste. I like to add half a teaspoon of salt to my pastry.

    Water - you will also need some ice-cold water to bind the pastry.

    What to do

    Notes:

    • You can use store-bought pastry instead of making your own.
    • If you've foraged for blackberries make sure you rinse them in plenty of cold water before using them.
    • The apples are cooked for 3 minutes in the microwave and then mixed with a sugar and cinnamon mixture while they are still hot. If you don't have a microwave, you can put the apples in a saucepan with the cinnamon and the sugar and bring to the boil, stir until the sugar has dissolved and then remove from the heat.
    • If you have a food processor you can use this to make the pastry.

    Make the pastry

    Butter and sugar in a mixing bowl.

    Place the flour, salt and sugar into a mixing bowl and add the butter which has been cut into small cubes.

    Butter and sugar rubbed together to form breadcrumbs.

    Use your fingertips and rub the butter into the flour until the flour has been all combined and the mixture resembles breadcrumbs.

    A ball of pastry in a mixing bowl.

    Add most of the water and mix with a flat-bladed knife until the pastry starts to come together. Add the rest of the water if needed.

    Handle the dough as little as possible.

    A ball of pastry on a sheet of plastic wrap.

    Once the dough starts to come together, tip it out of the bowl onto a sheet of plastic wrap.

    Press the dough together into a ball and wrap it in the plastic wrap.

    Place the wrapped dough into the refrigerator to rest for 30 minutes.

    Make the apple and blackberry filling

    Sliced apples in a bowl.

    Peel and core the apples and cut them into thin slices.

    Cover the bowl of apple slices with plastic wrap and microwave on full power for 2 minutes.

    Sugar and cornflour in a small bowl.

    Combine the cornflour, brown sugar and cinnamon in a bowl.

    Apples in a bowl with sugar and cornflour.

    Add the sugar/cornflour mixture to the hot apples.

    Sliced apples in a mixing bowl atter being mixed with sugar.

    Stir until the apples are well coated and the sugar has dissolved.

    Allow the apples to cool for a few minutes.

    Apples and blackberries in a mixing bowl.

    Once the apples have cooled, stir in the blackberries and set aside while you prepare the pastry case.

    Be gentle when stirring in the blackberries - try not to break them up too much.

    Assemble and bake

    A round baking dish lined with pastry.

    Take two-thirds of the pastry and roll it out into a circle large enough to line your baking dish.

    Don't worry about the untidy edges, we are going to trim them shortly.

    An unbaked pie in a baking dish.

    Spread the apples and blackberries into the pastry case and roll the remaining pastry to make a lid.

    Use a fork to press around the edges of the pie and then trim away any excess pastry with a sharp knife.

    Prick holes on top of the pastry to allow the steam to escape while the pie is baking.

    An unbaked pie in a baking dish decorated with pastry leaves.

    You can use the leftover pastry to decorate the pie.

    Brush the pie with milk and sprinkle it lightly with one teaspoon of sugar.

    A baked pie in a round baking dish.

    Preheat the oven to 180C / 375F and place a metal baking tray in the oven so it can heat up.

    When the oven reaches temperature, place the apple pie on the hot baking sheet and bake for 30 to 35 minutes until the top of the pie is golden brown.

    If the pie browns too quickly, cover it loosely with a sheet of tinfoil.

    You can serve this apple and blackberry pie either hot or cold. I like to serve it with custard, cream or ice cream, but it tastes equally good served just on its own.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    A slice of apple and blackberry pie being lifted from the serving dish.

    Tips and FAQ

    Do I have to blind-bake the pastry first?

    I don't think it is necessary to blind-bake the pastry. The heat from the baking sheet helps to cook the bottom of the pastry. If you do want to blind-bake the pastry, see how to do it in this post for cheese and onion quiche.

    Why do you add cornflour to the apples?

    The cornflour is added to the apples to help thicken the juices that are released from the fruit as it bakes. If you don't add the cornflour you'll get all the juices running out of the pie when you cut into it.

    Can I use frozen blackberries instead of fresh ones?

    Yes, you can use frozen blackberries. Let them defrost in a colander or sieve before adding them to the apples. This will allow any excess liquid to drain away.

    Can I freeze blackberry and apple pie?

    Yes, the pie can be frozen for up to 4 months.
    Wrap it in a layer of tinfoil and then cover it with a double layer of plastic wrap before freezing, and make sure that the pie is stored flat in the freezer to prevent the pastry from breaking.

    How long will this pie remain fresh?

    You can store blackberry and apple pie in the refrigerator for up to 4 days. Do cover it with tinfoil or place it in a lidded container before refrigerating.

    Can I make the pastry in a food processor?

    Yes, you can use your food processor to make the pastry.

    Save for later

    If you would like to make this blackberry and apple pie, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    📋The recipe

    A jug of cream being poured over a slice of blackberry and apple pie.

    Blackberry and apple pie

    Make the most of the seasonal bounty with this old-fashioned blackberry and apple pie - just like my Granny used to make. Tart-tasting apples and sweet blackberries in a buttery pastry crust smothered with fresh cream or custard has to be one of the tastiest desserts ever!
    Recipe by: Veronica
    Dessert
    British
    Calories 319
    Prep 15 minutes minutes
    Resting time 30 minutes minutes
    Cook 35 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings: 10 servings
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 3 votes

    (Click the stars to rate this recipe)

    Equipment

    • 10" baking dish
    • Baking tray
    • Mixing bowl
    • Microwave safe bowl

    Ingredients

    Filling

    • 4 Granny Smith or Bramley apples
    • 2 cups blackberries
    • 3 tablespoons / 40 grams brown sugar
    • 2 tablespoons / 16 grams cornflour (cornstarch)
    • 1 teaspoon ground cinnamon

    Pastry

    • 2 cups / 280 grams plain all-purpose flour
    • 6 ounces / 170 grams unsalted butter
    • 3 tablespoons / 40 grams caster sugar
    • ½ teaspoon salt or to taste
    • 4 tablespoons ice cold water

    Instructions

    Pastry

    • Place the flour, salt and sugar into a mixing bowl and add the butter which has been cut into small cubes.
      2 cups / 280 grams plain all-purpose flour, 3 tablespoons / 40 grams caster sugar, ½ teaspoon salt, 6 ounces / 170 grams unsalted butter
    • Use your fingertips and rub the butter into the flour until the flour has been all combined and the mixture resembles breadcrumbs.
    • Add most of the water and mix with a flat-bladed knife until the pastry starts to come together. Add the rest of the water if needed.
      4 tablespoons ice cold water
    • Once the dough starts to come together, tip it out of the bowl onto a sheet of plastic wrap.
      Press the dough together into a ball and wrap it in the plastic wrap.
      Place the wrapped dough into the refrigerator to rest for 30 minutes.

    Filling

    • Cover the bowl of apple slices with plastic wrap and microwave on full power for 2 minutes.
      4 Granny Smith or Bramley apples
    • Combine the cornflour, brown sugar and cinnamon in a bowl.
      3 tablespoons / 40 grams brown sugar, 2 tablespoons / 16 grams cornflour (cornstarch), 1 teaspoon ground cinnamon
    • Add the sugar/cornflour mixture to the hot apples.
    • Stir until the apples are well coated and the sugar has dissolved.
      Allow them to cool for a few minutes.
    • Once the apples have cooled, stir in the blackberries, then set them aside while you prepare the pastry case.
      2 cups blackberries

    Assemble and bake

    • Preheat the oven to 180C / 375F and place a metal baking tray in the oven so it can heat up.
    • Take two-thirds of the pastry and roll it out into a circle large enough to line your baking dish.
    • Spread the apples and blackberries into the pastry case and roll the remaining pastry to make a lid.
    • Use a fork to press around the edges of the pie and then trim away any excess pastry with a sharp knife.
      Prick holes on top of the pastry to allow the steam to escape while the pie is baking.
    • Decorate the pie with leaves cut from any leftover pastry, then brush the pie with milk and sprinkle it lightly with one teaspoon of sugar.
    • Place the apple pie on the hot baking sheet and bake for 30 to 35 minutes until the top of the pie is golden brown.
      If the pie browns too quickly, cover it loosely with a sheet of tinfoil.
    • You can serve this apple and blackberry pie either hot or cold. I like to serve it with custard, cream or ice cream, but it tastes equally good served just on its own.

    Notes

    You can use store-bought pastry instead of making your own.
    If you've foraged for blackberries make sure you rinse them in plenty of cold water before using them.
    The apples are cooked for 3 minutes in the microwave and then mixed with a sugar and cinnamon mixture while they are still hot. If you don't have a microwave, you can put the appies in a saucepan with the cinnamon and the sugar and bring to the boil, stir until the sugar has dissolved and then remove from the heat.
    If you have a food processor you can use this to make the pastry.
    Nutrition assumes the pie will be cut into 10 slices, and is per slice.

    Nutrition

    Serving - 1slice | Calories - 319kcal | Carbohydrates - 46g | Protein - 3.7g | Fat - 14.4g | Saturated Fat - 8.8g | Cholesterol - 37mg | Sodium - 217mg | Potassium - 183mg | Fiber - 4.6g | Sugar - 18.7g | Vitamin D - 10µg | Calcium - 23mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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    Comments

      5 from 3 votes (1 rating without comment)

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    1. Sue Moss

      February 06, 2023 at 8:27 pm

      5 stars
      The easiest and tastiest blackberry and apple pie I have made.
      Locally picked blackberries that had been frozen, a mixture of Granny Smith and Braeburn apples and Vegan puff pastry from Sainsbury's, Very quick and easy and tastes delicious.
      Thank you VJ
      Sue

      Reply
      • VJ

        February 07, 2023 at 7:09 am

        5 stars
        You are more than welcome. Glad you enjoyed it.

        Reply

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