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Apple Blackberry Pie Recipe

Apple Blackberry Pie Recipe

Learn how to make the best homemade Apple Blackberry Pie with this easy baking recipe. Perfectly balanced sweet-tart filling encased in a buttery, flaky crust that's foolproof even for beginners. The secret is in pre-cooking the apples slightly for tender slices that hold their shape, while fresh blackberries add bursts of juicy flavor.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot captures this rustic Apple Blackberry Pie with its beautifully latticed golden-brown crust, where butter-rich pastry weaves across the vibrant filling. Soft natural light highlights where the deep purple-black berry juices bubble through the lattice openings, mingling with caramelized apple pieces visible beneath. The pie sits on a weathered wooden board dusted with flour, accompanied by a scattered handful of fresh blackberries and apple slices. A cross-section view reveals distinct layers of tender apple slices and plump blackberries bound in a glossy, cinnamon-scented sauce. Steam rises gently from the freshly cut slice, emphasizing its warm, just-baked appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g cooking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">250g fresh blackberries</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">3 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry wheel or sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs with some pea-sized pieces of butter still visible (these create flaky layers in the baked crust). Stir in the caster sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Beat the egg with 2 tablespoons of ice-cold water. Make a well in the center of the flour mixture and pour in the egg mixture. Using a fork, gradually incorporate the flour, adding the remaining tablespoon of water if needed. The dough should just come together without being sticky. Handle minimally as overworking develops gluten, making the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the base. Form each into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Cold pastry is easier to handle and produces a flakier texture as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Toss the sliced apples with lemon juice in a large bowl to prevent browning. In a separate bowl, mix both sugars, cinnamon, nutmeg, and cornflour. Add this to the apples and toss until evenly coated. The cornflour will thicken the juices released during baking, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/gas mark 5) and place a baking sheet on the middle rack to heat up (this helps cook the bottom crust properly). On a lightly floured surface, roll out the larger pastry disc to about 3mm thickness and a diameter of approximately 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Layer two-thirds of the apple mixture into the pastry-lined dish. Scatter the blackberries evenly over the apples, then top with the remaining apple mixture. The filling will look heaped, but will shrink during baking. If the filling is very juicy, leave behind some of the liquid to prevent a soggy pie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the remaining pastry disc. For a traditional lattice top, cut the pastry into 2cm strips. Arrange half the strips across the pie in one direction, then fold back alternate strips halfway. Place a strip perpendicular to them, then fold the strips back over it. Fold back the alternate strips and place another perpendicular strip. Continue this weaving pattern until the pie is covered.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Alternatively, simply place the rolled pastry over the filling as a complete lid, trimming any excess and crimping the edges to seal. Cut several vents in the top to allow steam to escape. These vents are crucial - they prevent the filling from boiling over and creating a soggy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the pastry top with egg wash for a beautiful golden finish, and sprinkle generously with demerara sugar for a delightful crunch and sparkle. This creates not only visual appeal but also a wonderful textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes. Then reduce the oven temperature to 180°C (160°C fan/gas mark 4) and continue baking for 30-35 minutes until the pastry is deeply golden and the filling is bubbling. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool for at least 1 hour before slicing. This resting period is essential as it allows the filling to set, making for cleaner slices. The flavors also continue to develop during this time. Serve warm with vanilla ice cream, custard, or freshly whipped cream. Your Apple Blackberry Pie will keep at room temperature, loosely covered, for 2 days, or refrigerated for up to 4 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Blackberry Pie Recipe?

The main ingredients include plain flour, cold unsalted butter, caster sugar, eggs, cooking apples (Bramley or Granny Smith), fresh blackberries, lemon juice, ground cinnamon, nutmeg, and cornflour. The pie is finished with an egg wash and demerara sugar for a golden, crunchy top.

How to cook Apple Blackberry Pie Recipe at home?

Learn how to cook Apple Blackberry Pie Recipe by making a flaky butter pastry, preparing a sweet-tart filling of cinnamon-spiced apples and juicy blackberries, assembling with a lattice top, and baking until golden brown. The secret is pre-chilling the pastry and allowing the baked pie to cool properly for clean slices with perfectly set filling.

Why should I pre-cook apples for fruit pies?

Pre-cooking apples slightly helps them release excess moisture before baking, preventing a soggy bottom crust. It also ensures the apples are tender but still hold their shape in the final pie, while allowing the filling to set properly without requiring excessive thickeners.

What's the best technique for creating a perfect lattice crust?

For a perfect lattice, cut even pastry strips, lay half in one direction, fold alternate strips back, place a perpendicular strip, then fold them over. Repeat with remaining strips. Work with cold dough, handle minimally, and brush with egg wash before baking for that professional golden finish.

Can I use frozen berries in a fruit pie instead of fresh?

Yes, frozen blackberries can be used without thawing, but add an extra tablespoon of cornflour to absorb the additional moisture they release. Frozen berries may create a slightly juicier filling, so consider reducing any added liquid in the recipe by about a tablespoon.

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These vents are crucial - they prevent the filling from boiling over and creating a soggy crust." }, { "@type": "HowToStep", "name": "Apply Egg Wash", "text": "Brush the pastry top with egg wash for a beautiful golden finish, and sprinkle generously with demerara sugar for a delightful crunch and sparkle. This creates not only visual appeal but also a wonderful textural contrast." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet and bake for 20 minutes. Then reduce the oven temperature to 180°C (160°C fan/gas mark 4) and continue baking for 30-35 minutes until the pastry is deeply golden and the filling is bubbling. If the edges brown too quickly, cover them with foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool for at least 1 hour before slicing. This resting period is essential as it allows the filling to set, making for cleaner slices. The flavors also continue to develop during this time. Serve warm with vanilla ice cream, custard, or freshly whipped cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-05-28", "reviewBody": "Perfect balance of sweet and tart! The blackberries add such a wonderful dimension to traditional apple pie. The crust instructions were spot-on - flakiest I've ever achieved at home.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-05-25", "reviewBody": "This recipe has the best crust technique I've tried. The tip about leaving some butter pieces visible really works! My family fought over the last slice, and my mother-in-law asked for the recipe.", "name": "Flakiest Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-05-20", "reviewBody": "Made this for my husband's birthday and he said it was better than his grandmother's recipe (don't tell her!). The pre-cooking of apples tip is genius - no more gap between filling and crust!", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mohammed Al-Farsi", "datePublished": "2024-05-18", "reviewBody": "Worth every minute of preparation! The detailed instructions made this approachable for an occasional baker like me. I appreciated the explanation for each step, especially about the steam vents and cooling time.", "name": "Worth The Extra Time", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Lundgren", "datePublished": "2024-05-15", "reviewBody": "Stunning presentation with minimal effort! The lattice looked professional even though it was my first attempt. I froze half the pie for later and it reheated beautifully. Will be my go-to fall dessert from now on.", "name": "Beautiful And Practical", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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