Apple pie is classic dessert or tea time treat. But, add fresh blackberries for a fresh twist, and you have a winner! Fat blackberries oozing purple juice with sweet, melting apples and sugar—delicious.
This Blackberry and Apple pie recipe is quick, easy, and ensures a perfect result every time. Use "cooking apples," or Bramley Apples, for the best filling. "Eating apples" don't soften the same way, and are too sweet. If you don't have any "cooking apples" on hand, then opt for a sharp apple like a Granny Smith.
- For the Pastry:
- 7 ounces/200 grams all-purpose flour
- 1 pinch salt
- 4 ounces/110 grams butter (cubed or an equal mix of butter and lard)
- 2 to 3 tablespoons water (cold)
- For the Filling:
- 1 pound apples (cooking variety; peeled, cored, and quartered)
- 2 tablespoons lemon juice
- 4 to 6 tablespoons water (cold)
- 5 ounces/40 grams blackberries (fresh; washed and cleaned)
- 1/2 cup sugar
- 1 ounce/25 grams butter
- 1 tablespoons milk (as needed to glaze)
Place the flour, butter, and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming too warm.
Add the water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, a teaspoon at a time, if the mixture is too dry.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and a maximum of 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Cover with plastic wrap and chill as above. Heat the oven to 425 F/220 C/gas 7.
Meanwhile, simmer the apples with the lemon and water in a large pan, until soft. Add the sugar and blackberries to the cooked apples. Remove from the heat and add the butter. Leave to cool.
Roll out half the pastry and line a 7-in/13-cm pie dish. Put the cooled, cooked apple and blackberry mixture into the pastry case.
Roll out the remaining pastry to make a lid for the pie. Dampen the edges of the pastry in the dish with a little cold water, cover with the lid, and press the edges firmly together. Crimp the edges for some decoration.
Brush the top of the pie with milk and bake at the top of a hot oven for 20 to 25 minutes.