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Apple and Blackberry Pie recipe

Apple and Blackberry Pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Berry pies and tarts

The wonderful flavours of apple and blackberries are brought together in this sweet pie. It's sweet, fruity and totally moreish. Serve with a dollop of whipped cream or ice cream, if desired.

16 people made this

IngredientsServes: 10

  • 1 egg
  • 1 teaspoon distilled malt vinegar
  • 315g plain flour
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 170g cold unsalted butter, cut into small cubes
  • 7 tablespoons ice water, plus more as needed
  • 875g fresh blackberries
  • 1 apple, peeled and cut into 1.25cm thick slices
  • 100g caster sugar
  • 1 tablespoon caster sugar

MethodPrep:40min ›Cook:40min ›Extra time:50min chilling › Ready in:2hr10min

  1. Beat the egg and vinegar together in a small bowl and set aside.
  2. Whisk together the flour, 2 tablespoons sugar and salt in a mixing bowl. Cut in the cold butter with a knife until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until they are the size of small peas. Turn mixture into a bowl and proceed.)
  3. Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in cling film and refrigerate for at least 30 minutes or up to three days.
  4. Preheat an oven to 190 C / Gas 5.
  5. Roll one ball of dough out and line a 23cm quiche dish or pie tin, chill for at least 20 minutes before baking.
  6. Roll the second ball of dough out and set aside. Arrange the apple slices on the bottom of the pastry base, then scatter the blackberries on top. Sprinkle with 100g sugar.
  7. Place the sheet of dough on top of the fruit mixture and pinch the top and bottom sheets together. Lightly sprinkle the top layer with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top with a fork to allow steam to escape during baking.
  8. Bake in the preheated oven until golden brown, 40 to 45 minutes.

Cook's note

Place the pie on a baking tray to catch any drips whilst it's cooking.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (13)

by LemonLush

Well now.. nothing like a blackberry pie according to my husband. I had some problems with the amount of moisture in crust.. alot of water, along with the addition of the vinegar and egg.. so I ended up only using 3 or so TBS.. USE CAUTION HERE! I also whipped it up in my food processor. No muss, no fuss! I prefer my own family recipe for crust, but I like to try a recipe exactly as written at first - it's not fair to stray from a recipe then criticize it. My pet peave! I think your Grandma is wise beyond her years.. blackberry pies are either incredibly way too juicy or they are thickened way too much with flour or cornstarch - this is just perfect. I did use frozen blackberries and added a tablespoon of flour to toss into them though.. just to be on the safe side. From a former Oregonian, I can attest that Oregon blackberries are the best anywhere on earth.. we had them growing wild everywhere.. and I could never keep my horses, or my husband out of them! Delish, thanks for sharing.-18 May 2010


My Granma was born in 1890 and this is her exact recipe for crust and pie filling! On the prairies of Minnesota (think Laura Ingalls) they used wild blackberries and grated crab apples. As one poster said, the apples don't SOAK up the juices; it's the natural pectin in the apples that gels the juices. I've been making and eating this pie for 60 years; it's nice to see this recipe published.-19 Aug 2011

by Lisa D.

Very good recipe. Instead of cutting the apple I grated it on the large holes of a boxed grater then squeezed the juice out in a towel, and mixed in with the blackberries (saw this technique on a public radio program for blueberry pie). The pectin that the apple releases is what helps to thicken up the pie.-30 Aug 2010

Apple and Blackberry Pie

This is best of all made with wild brambles, which seem to have twice as much flavour as the cultivated kind.

If you want a larger pie to serve eight people, use a 3 pint (1.75 litre) pie dish and a pie funnel, and double all the ingredients.

Blackberry and apple pie

This is the pie Brits grew up with, combining the comforting winter flavours of tart blackberries with sweet Bramley apples. Blackberry foraging has been going on for around 8000 years, and is still a pastime enjoyed in many woodlands around Britain, with the plucked fruits making their way into many pies and puddings. While Bramleys aren’t widely available here, Granny Smiths make an ideal substitute.



Skill level


  • 300 g (2 cups) plain flour, sifted
  • 60 g pure icing sugar, sifted
  • 2 tsp ground ginger
  • 125 g cold unsalted butter, chopped
  • 2 eggs
  • 2 tbsp cold milk
  • thick vanilla custard, to serve

Apple and blackberry filling

  • 750 g Granny Smith apples, peeled, cored, halved, sliced
  • 110 g (½ cup) caster sugar, plus
  • 1 tbsp extra, to sprinkle
  • 1 vanilla bean, split, seeds scraped
  • 600 g blackberries
  • 1 tbsp glacé ginger, finely chopped
  • 2 tbsp vanilla custard powder

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 30 minutes
Chilling time 1 hour

You will need a 24 cm pie dish for this recipe.

Place flour, icing sugar and ground ginger in a food processor and pulse to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add 1 lightly beaten egg and milk and pulse to combine.

Turn out mixture onto a clean work surface and knead until pastry just comes together. Enclose in plastic wrap and refrigerate for 1 hour.

Meanwhile, to make apple and blackberry filling, place apples, sugar, vanilla bean and seeds and 1 tbsp water in a saucepan over medium heat. Cook, stirring, for 15 minutes or until apples are softened. Add blackberries and cook, stirring occasionally, for 5 minutes. Place a colander over a bowl, then drain fruit mixture, reserving juice. Cool fruit mixture completely, then stir through glacé ginger.

Preheat oven to 180°C. Reserve one-quarter of the pastry, then roll out remainder between 2 sheets of baking paper to 3 mm-thick. Line a 24 cm pie dish with pastry, trimming overhanging pastry.

Scatter custard powder over pastry base, then spoon cooled filling on top remove and discard vanilla bean, if desired. Sprinkle with 2 tbsp reserved juice.

Roll out remaining pastry between 2 sheets of baking paper to 3 mm-thick. Cut into long 2 cm-wide strips, then arrange strips evenly over fruit to create a lattice pattern. Trim overhanging pastry. Lightly beat remaining egg, brush over pastry then scatter with extra 1 tbsp caster sugar.

Bake for 40 minutes or until pastry is golden and cooked through. Serve warm with thick vanilla custard.

• Leftover apple and blackberry juice can be used to make a drink – serve with ice, soda water and gin, if desired.

Pointers, tricks and troubleshooting tips for the perfect apple and blackberry pie

Is apple and blackberry pie easy to make?

There&rsquos not much that beats a homemade pie for dessert. This recipe is easy to follow and takes you through each element step by step so you can create beautifully flaky pastry surrounding the classic apple and blackberry filling. Serve with cream, ice cream, or custard, and wait for the empty plates!

Will I need any special equipment to make apple and blackberry pie?

You should be able to find everything you need in the average kitchen. A few large mixing bowls, weighing scales, and measuring spoons. A chopping board and knife to prepare the apples, and of course a loose button pie tin to bake your pie in. The full list of equipment can be found on the recipe card below.

How can I tell if butter has gone off?

When stored correctly butter usually has quite a long use-by date. Gone off butter will smell and taste rancid and rather unpleasant, it's unlikely but it may also go mouldy, these are all sure signs it needs to be discarded. Make sure to check the butter before adding it to the pastry.

It's best to keep butter in the wrapper it comes in as this helps protect it from oxidation and exposure to light, both things that will speed up the spoiling process. Butter doesn&rsquot always need to be kept in the fridge, but it will keep for much longer if it is, and should be kept in the fridge if your kitchen is particularly warm. It also has a tendency to absorb other flavours so keep it in a container in the fridge to stop this from happening.

Is apple and blackberry pie suitable for vegetarians?

Yes, this flavoursome fruity pie is suitable for vegetarians as it contains no meat or fish products.

Is apple and blackberry pie suitable for vegans?

If the recipe is followed as it is, this would not be suitable for vegans as it contains dairy butter and a chicken egg is used to glaze the pie.

I haven&rsquot tested this recipe using vegan alternatives but you could give it a go, let me know how you get on in the comments below.

To replace the butter in the pastry, you could use a vegan butter alternative or a vegetable fat baking block. Or to speed things up, a lot of ready-rolled pastry is vegan now so you could just use a pack of that.

And to glaze the pie instead of egg white you can use alternative milk, or some melted vegan butter, don&rsquot forget to add the sprinkle of demerara sugar to help get a bit more colour on top of the pie as it bakes.

Is apple and blackberry pie gluten-free?

In this recipe I have used wheat-based plain flour to make the pastry so it would not be suitable for someone who needs to avoid gluten in their diet. I haven&rsquot tried this pastry recipe with gluten-free flour yet, but you could give it a go.

I would recommend using a good quality brand that will usually be made with a combination of different flours like rice flour, and oat flour and often contain a binding agent like xanthan gum.

Is apple and blackberry pie safe to eat while pregnant?

There is nothing in this recipe that would usually pose a risk to a pregnant woman, as long as all the ingredients are in good condition, and the pie is prepared and cooked hygienically.

If you have any questions or concerns, please speak to a health professional, A Mummy Too does not offer medical advice.

What goes well with apple and blackberry pie?

Apple and blackberry pie goes perfectly with something creamy, whether that's simply some cold pouring cream, vanilla ice cream, or fresh custard. If you&rsquove made a vegan version of this pie, why not give my vegan custard a go to serve with it.

Can I make this recipe without egg white?

The egg white is being used as a bit of a glue to help stick the lid and the base of the pastry together. And also over the top of the pie to create a beautiful slightly shiny glazed top with the demerara sugar.

If you need to avoid eggs you can of course leave it out. I would recommend sticking the pastry top, and any decorations by simply using milk or water. Avoid using oil or butter for this step as this will have the opposite effect, melting and making the pastry slippy.

To glaze the top of the pie milk is a good alternative or melted butter works well too, don&rsquot forget the dusting of sugar to bring out the golden glow of the pie crust.

I haven&rsquot got Granny Smith apples, can I use a different kind?

I love cooking with Granny Smith apples because they have that tartness that helps cut through any sweetness added to the pie, making it more balanced. They also hold their shape better than most other eating apples, giving you some texture and bite to the filling, rather than apples that break down when cooked, creating more of an apple sauce.

This pie will of course work with other apples but I could recommend using Granny Smiths if you can, another good alternative would be Bramley apples as they hold their shape and have a similar tartness.

How should I store apple and blackberry pie?

If you have any leftover pie, let it cool and transfer it into a sealed container so you can store it in the fridge, or freezer if you want to keep it for longer. If you don't have a container big enough you can cover it on a plate to protect it in the fridge.

How long does apple and blackberry pie keep?

Apple and blackberry pie will keep in the fridge for 3 to 4 days. And if you&rsquove frozen it on the day of making it will keep in the freezer for up to 2 months.

Can I leave apple and blackberry pie out on the counter?

No, other than for serving and cooling this pie should not be left out on the side. Once cooled, store the pie in the fridge. If this pie is left out for more than 2 hours there is an increased risk of bacteria and foodborne illness spread on the pie, making it no longer safe to eat.

Can I make apple and blackberry pie ahead?

Yes, you have a few different options if you want to make this pie ahead, depending on whether you&rsquod like to serve the pie hot or cold.

To serve hot, then I would recommend preparing the apple filling, and pastry and storing them both in the fridge for a few hours until you&rsquore ready to finish off the pie and bake it.

You could also make up the pie and not bake it immediately, it will be ok in the fridge for half an hour or so before baking if you need to time things for dinner. But I wouldn&rsquot recommend leaving it much longer than this unbaked as the pastry will turn out soggy.

To serve cold, you can simply make the pie in the morning, or even the day before, cool and get it into the fridge, allow the pie to come up to room temperature before serving for the best flavour.

Can I keep apple and blackberry pie in the refrigerator?

Yes, it's important that any leftovers are cooled and kept in the fridge to reduce the risk of foodborne illness.

Can I freeze apple and blackberry pie?

Pastry can be a bit delicate when frozen, but this pie should freeze ok as long as the pastry was well cooked to start with.

Have a think about how you want to use up the pie when it's defrosted. You might want to cut the pie into slices to freeze separately so you can just get out what you need to, or keep it in a larger piece if you know you&rsquoll use it all up when it's thawed.

Don&rsquot forget to label the container with the date and what's inside so you know when it needs to be eaten up by. Defrost in the fridge overnight before reheating, once thawed consume within 24 hours.

What is the best way to reheat apple and blackberry pie?

I find the best way to reheat pie is in the oven. You can use the microwave for speed but the pastry is likely to go soggy.

Preheat the oven to 180C/356F (160C fan). Put the pie into a suitable oven dish, back in the pie tin might be best, cover with tin foil and heat in the oven for 15 minutes, remove the foil and return to the oven for a final 5 minutes to crisp up the pastry.

Make sure the pie is piping hot inside before serving. Keep in mind you should only reheat food once so if you have lots of pie leftover just reheat the amount you need, saving the rest for another day.

Can I make apple and blackberry pie in a different quantity?

If you want to you can make more or less of this pie no problem. Remember you&rsquoll need a different size pie tin, or perhaps 2 dishes.

Head down to the recipe card below and you&rsquoll find the number of servings is set to 8, using a 20cm pie tin. When you click or hover over the number a little slide bar will pop up that you can move up or down to get the number of servings you want to make. All the ingredients will update automatically for you.

Can I make apple and blackberry pie in individual portions?

I like a big family apple pie that can be served in slices, but if you prefer you can of course make mini pies instead. I haven&rsquot used this recipe to make individual pies so it might not be enough pastry depending on what size you want to make your individual pies.

A simple way of making individual pies could be to use a muffin tray, grease the tray well. Cut circles of pastry for the bases, and smaller ones for the tops. Layer up the apple into the pastry base, you may need to make the apple pieces smaller, finish off with a blackberry or two.

Sealing the pies in a tray like this is a little more fiddly but do your best to egg wash around the edge of the pastry base before popping the lids on and pressing around the edge with your finger to seal.

As these pies are smaller they will bake quicker than a single large pie so check on them after about 20 minutes to see how they are doing.

Can I make apple and blackberry pie in a different tin/tray?

If you don&rsquot have a loose-based pie tin you can use a solid one, I prefer to use a loose-based tin as it&rsquos easier to get the pie out and serve.

Can I make apple and blackberry pie with a food processor?

If you want to speed things along when making the pastry you can use a food processor instead of rubbing the butter and flour together by hand.

Put the flour, cubed butter, and icing sugar into the food processor and pulse until you have a rough crumb. Add the water and mix again until the dough has just come together and then turn out to knead slightly to form a smooth dough.

How can I make sure my apple and blackberry pie is perfectly cooked?

You&rsquoll know the pie is ready when it&rsquos beautifully golden on top and the pastry looks crisp and well cooked. This should take about 40-45 minutes, you can keep an eye on the pie through the glass in the oven door.

The filling in the pie will be very hot when you first take it out of the oven. I like to let it cool for 10 minutes before taking it out of the tin. You can serve this pie either warm or allow it to cool completely and serve cold, enjoy!

Why did my pie turn out dry and burnt?

When the recipe steps are all followed, and assuming the correct amounts of ingredients are weighed out for this pie it will only really turn out dry or burnt if the oven is too hot, or its been left in too long.

If you&rsquove been using the oven to cook a roast or something that uses a higher temperature this might be why the pie has burnt. Next time, try using an oven thermometer so you can check the actual temperature in the oven, sometimes the temperature dial and signal light aren&rsquot 100% accurate, and the oven will continue to get hotter the longer it is on.

I like to set a timer for about 5 minutes less than the cooking time, so 35-40 minutes for this recipe so you can check on it when it's almost done and see how much longer it needs. You can also check on the pie through the oven door to see how it's doing.

Why did my pie turn out wet and pale?

This could be for a number of reasons. A wet pie, with a soggy bottom, may happen if the apples are particularly wet, that's why it's a good idea to pat the apple pieces dry before putting them in the pie.

Make sure to preheat the oven, so the pie is going in at the right temperature. If the completed pie sits out on the side waiting to go in the oven it will increase the chances of wet pastry, especially if your kitchen is quite warm. If the pie is finished before the oven has come up to temperature you can pop it in the fridge until it's ready.

I like to heat a baking sheet in the oven ready to put the pie on so it goes onto a solid hot surface rather than straight on the oven shelf. This extra heat helps cook the bottom of the pastry before it has a chance to get soggy.

The pale top is usually a sign the pie hasn&rsquot had long enough to cook, put it back in the oven until its lovely and golden on top.

The pie will also be pale if you&rsquove made a vegan version of this pie, as the butter in the pastry gives it that golden colour, as well as the egg wash on the top. A good sprinkle of demerara sugar can help to give it a bit more colour, and make sure to use an alternative egg wash like plant milk or melted vegan butter.

Why did my pie taste bland?

As long as the recipe is followed, and all the ingredients are used in the correct amounts this pie shouldn&rsquot taste bland.

There is such a beautiful balance between the buttery flaky pastry, and the tart and sweet apple and blackberry filling. Try serving your pie with some custard or cream to compliment the flavours.

How can I add/change the flavours in this apple and blackberry pie?

As you&rsquore using lemon juice for the filling, you could zest it first and add this to the pastry mix, adding an extra zing to the pastry.

With the filling, you could use just apple, or use a mixture of different fruits like pear and fig. Other berries could be added too like blueberries or cranberries instead of blackberries. Be mindful not to add too many juicy berries, and pat all the fruits dry before adding them to the pie as the extra moisture might make the pastry base go soggy.

Instead of cinnamon, you could try some ground cardamom or some nutmeg.

What is the origin of apple and blackberry pie?

Apple and blackberry pie is a variation of plain apple pie, with the earliest recorded recipe dating from England in 1381, and it seems to have remained popular ever since! With different styles popular across Europe and North America. Other fruits like pears, figs, or raisins are sometimes added, and a British classic is blackberries, particularly in early autumn when both blackberries and apples are in season.

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My sister and I always laugh about how epicurious reviewers give a recipe 4 forks and say how great it was right before they explain all the ways they changed recipe . "I substituted shrimp for chicken," "I used applesauce instead of sourcream," "I added 2 cups of chocolate chips," . so, know that I'm a little embarassed to do this. I was running short on time to make a two-crust pie, so I followed the recipe for the crust without changing anything, except I made it in my cuisinart and used butter from the freezer. I stuck the dough in the freezer while I tossed the fruit together. Here, I did change the recipe: I doubled everything -- fruit, sugar and flour -- and I used a deep casserole dish. I then rolled out the crust, making a top layer only. I placed the crust on top of the fruit, pinched the edges around the top of the casserole dish, and finished according to the recipe. I baked for 75 minutes and covered the edges with foil after thirty minutes in the over. It was GREAT and really fast!

I won a pie contest with this one yestersday..I used Raspberries rather than blackberries because that is what I had on hand. I will surely make this again. The proof is in the prize!

Ever since I found this recipe, I have made it every thanksgiving since!! My family loves it, and it has made me quite famous as a baker for Thanksgiving dinner! One suggestion to spice it up, add rasberries, they add a nice flavor, and you can always find them fresh to garnesh. Also, a nice homemade whipped cream, or vanilla bean ice cream tend to balance out the tart and make it perfect. The crust is heavenly, and to please both the sweet and the tart tooth, this is the perfect recipe!!

Too Tart! I made it a second time with one cup of sugar and 1/3 cup of flour - more like a traditional apple pie - only with blackberries - then put in fridge after it came out of oven to stop it from cooking so the apples wouldn't turn to mush - it was MUCH better. I'll make it again - only with more sugar.

My guests on St. Patricks Day loved this pie. I think the crust is what makes it special. I will make it again for my family on Easter.

The dough is very sweet (almost like a shortbread) and the filling tart. I actually prefer it to be the other way around sweet filling, regular crust. As pies go, it wasn't bad, but I probably won't do this one again.


For me, it’s the Golden delicious apples and Honeycrisps. I have used all kinds of apples, but those are my favorites.

I have tried this recipe with Granny Smith apples, but I was not too fond of it it was too tart and required too much sugar. I wouldn’t say I like it when the pie is too sour or too sweet, I like the balance, but that is definitely up to you.

You can also mix all different kinds of apples many people like doing it this way because you get a balanced flavor and delicious pie.

People say that the Golden delicious apples are not really good for baking because it easily breaks apart, but in this recipe, you do not need to mix or stir the apples, so they are able to keep their shape without breaking. Golden delicious apples are crispy when cooked and don’t become runny, not too sour, nor too sweet they are the perfect combination for pies, so that is why you can use less sugar.

Blackberry and apple pie

  1. This is the best apple pie in the world. You can’t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they’re softened first. And I don’t know if you’ve noticed this, but blackberries in shops never seem to taste of anything these days unless they’ve just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush!
  2. First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
  3. Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.

Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.

  • 1 ½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds tart apples, (about 6 apples)
  • 2/3 cup plus 1 tablespoon granulated sugar, divided
  • ¼ cup cornstarch
  • 2 cups fresh or frozen blackberries, (not thawed)
  • 1 recipe Walnut Pastry Dough (recipe follows)

Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with nonstick spray.

Combine lemon juice and vanilla in a large bowl. Peel, core and cut apples into 3/4-inch chunks, tossing them in the lemon juice mixture as you work.

Mix 2/3 cup sugar and cornstarch and toss with apples. Add blackberries.

Place 2 overlapping sheets of plastic wrap on a work surface. Set the larger disk of dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove top sheets and invert dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into bottom and sides of pan. Pull off plastic wrap. With a rubber spatula, scrape the apple-blackberry filling into pie shell.

Roll out smaller disk of dough as above, making an 11-inch circle. Remove top sheets of plastic and invert dough over filling. Pull off plastic wrap. Press together edges of pastry to seal. With the tip of a sharp knife, cut 3 or 4 short slashes to vent steam. Moisten a pastry brush with water and lightly brush top of pie. Sprinkle with the remaining 1 tablespoon sugar. Place the pie on a baking sheet with sides.

Bake until crust is golden and filling bubbles, 45 to 55 minutes. Cool on a wire rack for about 1 hour. Serve warm or at room temperature.

  • 300g/10½oz apples, peeled, cores removed, sliced
  • 125g/4½oz caster sugar, plus extra for dusting
  • 1 tbsp blackberry liqueur
  • 200g/7oz blackberries
  • 1 packet ready-rolled puff pastry, cut into eight to twelve 6in x 4in/15cm x 9in rectangles
  • 2 free-range eggs, beaten
  • vanilla ice cream, to serve

Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries.

Preheat the oven to 180C/355F/Gas 4.

Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm/1in border around the edges of the pastry.

Using a lattice cutter, roll over the remaining pieces of pastry, or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.

Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden-brown and puffy.

Recipe Summary

  • 1 pastry for a 9 inch double crust pie
  • 1 cup white sugar
  • 4 teaspoons tapioca
  • ½ teaspoon ground cinnamon
  • 2 cups fresh blackberries
  • 2 cups apples - peeled, cored and sliced
  • 2 tablespoons butter, cut into small pieces

Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.

In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.

Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.

Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.