British Apple and Blackberry Pie

British Apple and Blackberry Pie

The Spruce / Tara Omidvar

Prep: 30 mins
Cook: 25 mins
Chill Time: 15 mins
Total: 70 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
281 Calories
6g Fat
54g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 103mg 4%
Total Carbohydrate 54g 19%
Dietary Fiber 3g 11%
Total Sugars 25g
Protein 4g
Vitamin C 6mg 28%
Calcium 18mg 1%
Iron 2mg 9%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Apple pie is a classic dessert or teatime treat. Add fresh blackberries for a fresh twist, and you have a winner. Fat blackberries oozing purple juice with sweet, melting apples, and sugar—it's simply delicious.

This blackberry and apple pie recipe is quick, easy, and ensures a perfect result every time. Enjoy a slice served with custard, cream, or ice cream.

Ingredients

For the Pastry:

  • 200 grams (7 ounces) all-purpose flour

  • 110 grams (4 ounces) unsalted butter, cubed or an equal mix of butter and lard

  • 1 pinch kosher salt

  • 2 to 3 tablespoons cold water

For the Filling:

  • 1 pound cooking apples, peeled, cored, and quartered

  • 2 tablespoons lemon juice

  • 4 to 6 tablespoons cold water

  • 1/2 cup granulated sugar

  • 40 grams (5 ounces) blackberries

  • 25 grams (1 ounce) unsalted butter

For Assembling:

  • 1 tablespoon milk, more as needed

Steps to Make It

Note: While there are multiple steps to this recipe, this apple and blackberry pie is broken down into workable categories to help you better plan for preparation.

Make the Pastry

  1. Gather the pastry ingredients.

    Pie pastry ingredients

    The Spruce / Tara Omidvar

  2. Place the flour, butter, and salt into a large clean bowl.

    Flour, butter, and salt in a large, clean bowl

    The Spruce / Tara Omidvar

  3. 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.

    Flour and butter mixture

    The Spruce / Tara Omidvar

  4. 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.

    Pie pastry dough in a bowl

    The Spruce / Tara Omidvar

  5. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and a maximum of 30 minutes. Preheat the oven to 425 F/220 C/Gas Mark 7.

    Pie pastry dough wrapped in plastic wrap

    The Spruce / Tara Omidvar

Make the Filling

  1. Gather the filling ingredients.

    Pie filling ingredients

    The Spruce / Tara Omidvar

  2. In a large pan, set over medium-high heat, simmer the apples with the lemon juice and water until soft.

    Simmer the apples with the lemon juice and water in a pot

    The Spruce / Tara Omidvar

  3. Add the sugar and blackberries to the cooked apples.

    Add the sugar and blackberries to the cooked apples in the pot

    The Spruce / Tara Omidvar

  4. Remove from the heat and add the butter. Leave to cool.

    Add butter to the fruit mixture in the pot

    The Spruce / Tara Omidvar

Assemble the Pie

  1. Roll out half the pastry and line a 7-inch/13-centimeter pie dish.

    Ppie pastry dough in a pie dish

    The Spruce / Tara Omidvar

  2. Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish.

    Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish

    The Spruce / Tara Omidvar

  3. Roll out the remaining pastry to make a top for the pie.

    Roll out pastry dough

    The Spruce / Tara Omidvar

  4. Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together.

    Pastry dough on top of the pie

    The Spruce / Tara Omidvar

  5. Crimp the edges for some decoration.

    Crimp the edges of the pie dough

    The Spruce / Tara Omidvar

  6. Brush the top of the pie with milk and bake at the top of a hot oven for 20 to 25 minutes.

    Brush the pie top with milk

    The Spruce / Tara Omidvar

  7. Serve hot or cold, with cream, clotted cream, ice cream, or custard sauce.

    British apple and blackberry pie

    The Spruce / Tara Omidvar

Variation

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.

Tips

  • 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.

How to Freeze

Yes, you can freeze a pie. It is best to freeze it uncooked, though. Wrap the unbaked pie in plastic wrap—at least a couple of layers. Then, place the wrapped pie in a large freezer bag. It will keep for up to three months in the freezer. When ready to bake, make sure to cut slits in the top crust to let the steam come out while it is baking.