British Apple and Blackberry Pie

British Apple and Blackberry Pie

The Spruce / Tara Omidvar

Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 6 servings

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

This blackberry and apple pie recipe is quick, easy, and ensures a perfect result every time.

Ingredients

  • For the Pastry:
  • 7 ounces/200 grams all-purpose flour
  • 4 ounces/110 grams butter (cubed or an equal mix of butter and lard)
  • 1 pinch salt
  • 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)
  • 1/2 cup sugar
  • 5 ounces/40 grams blackberries (fresh; washed and cleaned)
  • 1 ounce/25 grams butter
  • For Assembling:
  • 1 tablespoons milk (as needed to glaze)

Steps to Make It

  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. Pre heat oven to 425 F/220 C/Gas 7.

    pie pastry dough wrapped in plastic wrap

    The Spruce / Tara Omidvar

  6. Gather the filling ingredients.

    pie filling ingredients

    The Spruce / Tara Omidvar

  7. 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

  8. 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

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

    add butter to the fruit mixture in the pot

    The Spruce / Tara Omidvar

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

    pie pastry dough in a pie dish

    The Spruce / Tara Omidvar

  11. 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

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

    Roll out pastry dough

    The Spruce / Tara Omidvar

  13. 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

  14. Crimp the edges for some decoration.

    Crimp the edges of the pie dough

    The Spruce / Tara Omidvar

  15. 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

  16. 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.