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    Home » Recipes

    26th October 2021 Desserts and Baking

    Home » Recipes

    Apple and Blackberry Pie

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    This Apple and Blackberry Pie recipe features sweet spiced apples and blackberries.

    All burrowed underneath a golden brown flaky pie crust. Serve with a scoop of ice cream, a drizzle of cream or a ladle full of vanilla custard for the ultimate cosy Autumnal dessert.

    Apple and Blackberry Pie on round wood board

    Deep Dish Apple and Blackberry Pie

    Deep dish style means you get plenty of tender juicy filling with your buttery pie crust.

    Apple pie is everyone's favourite pie right?

    Apple and Blackberry Pie on a wooden chopping board

    Apple and Blackberry Pie with a piece cut out showing interior

    I first added Blackberries to this pie late last year because I had some knocking about in the fridge and they weren't going anywhere.

    It was the BEST decision because it took an already great pie to a whole new level!

    About that Pie Crust

    I have made this pie with both store brought and home made pastry.

    Home made definitely tastes better but it is time consuming.

    You need a robust pastry to sandwich all those apples and I go for a sweet shortcrust.

    If I am making it, I make a slightly sweeter Shortcrust with some caster sugar in the dough.

    We work the pastry minimally and then rest the dough.

    If I am buying it, I use standard Shortcrust Pastry but up the sugar in the fruit mixture.

    Apple and Blackberry Pie Ingredients

    This pie filling is deliciously tender, sweet and spiced apple and it contrasts beautifully with the golden crusty pastry on top. Here is what you will need:

    Apples – I use Bramley Apples for their tartness. Use whatever apples you like or even a mixture. You can always add more sugar to the mixture if you find that the apples are too tart for your liking.

    Blackberries - Add delicious flavour, colour and sweetness. You can substitute with other berries if you prefer.

    Spices – Apple pie isn’t apple pie without the warmth and aroma of spices like cinnamon and nutmeg.

    Lemon – A touch of lemon is important in apple pies to prevent the apples from browning and to bring the flavours together.

    Caster Sugar – Caster sugar for the filling and Demerera for the crunchy top. Sugar sweetens the pie filling and imparts flavour.

    Cornflour – Flour thickens the pie filling.

    Butter - brings a little moisture to the pie dough and also the filling but the main thing it brings is flavour and flakiness.

    Strong Bread Flour or Plain Flour - provides structure and ensures the pastry holds its shape.

    Caster Sugar - Adds sweetness to the dough. This can be replaced with icing sugar.

    Salt - Helps elevate the flavour of the dough.

    Water and Egg - Helps bind and hydrate the dough.

    How to Make Apple and Blackberry Pie

    Make the Pie Dough (Or use store brought and skip this stage). In the pictures below, I use store brought:

    Cube cold butter and place into the fridge.

    Mix the flour, sugar and salt in a bowl.

    Slowly rub the butter into the flour mix until it resembles larger breadcrumbs. You can do this in a processor.

    Add in the egg and mix.

    Now add in the cold water and mix to form a dough. 30 - 60 seconds max.

    Handle as little as possible!

    Turn dough out onto surface.

    Form into rectangle (you can do this between 2 sheets of cling film to make life easier) and roll out to double the length. Fold the dough over and shape into a disk. Place covered in the fridge for 1-2 hours or overnight.

    Flour in a bowl

    Cold butter in flour

    Cubed cold butter in flour in a bowl

     

    Butter and flour rubbed together to form breadcrumbs in bowl

     

    Sugar and breadcrumbs in bowl

     

    Whisked egg added to bowl

     

    Water added to breadcrumb bowl

    Cold water added to bowl

    Formed dough on countertop

    Dough wrapped in clingfilm

     

     

    Make the filling:

    Toss chopped apples with lemon zest, sugar, cornflour, salt.

    Add butter.

    Taste and adjust the spicing/sugar according to your taste.

    Chopped and peeled apples in a dish

     

    Blackberries in a bowl

     

    Apples, Sugar, Zest and Spices in bowl

     

    Apples and sugar in a bowl

     

    Cornflour added to bowl

     

    Fruits, sugar and flour in bowl

     

    Apple pie ingredients being mixed in bowl

    Roll out the bottom pie dough:

    Remove the dough from the fridge.

    Cut off 1/3 and put it back on the fridge to use later.

    Place on the bottom of the buttered dish and make sure it is nestled into the sides.

    Place in the fridge to chill for 15 - 30 minutes.

     

    Pie dough on bottom of pie dish

     

    Pie dough being added to pie dish

     

    Pie dough in pie dish

     

    Roll the edges in. Flute or crimp the edges using your fingers or a fork.

     

    Fluted pie dough in pie dish

    Add the Filling:

    Add the fruit mixture to the bottom of the pie dish.

    Fruit filling added to pie dish

     

    Roll out the remaining dough from the fridge and cut into strips to form a lattice using a little flour if needed.

    Finish and Bake:

    Assemble the lattice on top of the pie. Top pic with homemade dough. Bottom with store brought dough.

     

    Assembled lattice on top of pie

    Demerera sugar on pie crust

     

    Place in the fridge to chill for 30 minutes.

    Preheat the oven to 200 C/Gas mark 6.

    Add a tray to the oven.

    Grease your pie dish with melted butter.

    Egg wash the top of the pie and sprinkle over the demerera.

    Place the pie on a tray and bake for 1 hour -1 hour 15 mins.

    Or until the crust is golden brown.

    Remove from the oven and allow to cool slightly before serving with cream, custard or ice cream.

    If you are using pre made Short Crust Pastry

    Place the pie into the fridge before baking. Don't be tempted to skip this step!

    The pastry still needs to be handled very little and kept cold.

     

    Baked pie out of the oven with 1 piece cut out

     

    Apple Pie with creme anglaise poured on top

     

    Tips for making Apple and Blackberry Pie

    Similar sized apple cubes

    As far as possible, try to cut the apple slices to the same size. This will help to create a more uniform texture throughout.

    Use the Correct size dish

    A deep dish is preferred here. You want a pie dish at least 2 inches in height.

    Pre Brought Pastry

    Don't skip the chilling stages if using pre brought pastry and adjust the sweetness of your filling if you like.

    Substituions

    Sugar - Icing Sugar can be swapped with Caster Sugar in the Pastry Dough.

    Flour - Strong White Flour can be substituted for Plain Flour or you can use a mix of both

    Fruit Filling - Taste your fruit mixture and adjust with sugar if needed.

    More Dessert Recipes:

    Banoffee Trifle

    Nutella Tiramisu

    Saffron Milk Cake

    Passionfruit Cheesecake

    **if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira 

    Apple and Blackberry Pie on round wood board
    5 from 1 vote
    Print

    Apple and Blackberry Pie

    This Apple and Blackberry Pie recipe features sweet spiced apples and blackberries.All burrowed underneath a golden brown flaky pie crust. Serve with a scoop of ice cream, a drizzle of cream or a ladle full of vanilla custard for the ultimate cosy Autumnal dessert.

    Course Baking, Baking/Dessert, Dessert
    Cuisine british, English
    Keyword Apple and Blackberry Pie, Apple Pie, Autumn Pie
    Prep Time 1 hour 30 minutes
    Cook Time 1 hour 15 minutes
    Total Time 2 hours 45 minutes
    Servings 6
    Calories 890 kcal
    Author Safira

    Ingredients

    Pastry Dough (Or use 397g Pre bought Short Crust Pastry)

    • 360 g Unsalted Butter
    • 450 g Strong Bread Flour or Plain Flour
    • 50 g Caster Sugar
    • 1/2 tsp Salt
    • 1 Egg Whisked
    • 90 - 100 ml VERY Cold Water

    Filling

    • 350 g Bramley Apples Cored, peeled and cubed into even sized pieces
    • 1 Lemon Zest only
    • 110 g Caster Sugar
    • 3 tbsp Corn Flour
    • Pinch Salt
    • 1 tsp Ground Cinnamon Optional
    • 1/2 tsp Ground Ginger Optional
    • 1/8 tsp Ground Nutmeg Optional
    • 1/4 tsp Ground Cloves Optional
    • 1/4 tsp Ground Cardamom Optional
    • 150 g Blackberries
    • 20 g Butter Melted

    Egg Wash and topping

    • 1 Egg Whisked
    • 4 tbsp Demerera Sugar

    Instructions

    Pastry Dough

    1. Cube butter and place into the fridge.

    2. Mix the flour, sugar and salt in a bowl.

    3. Slowly rub the butter into the flour mix until it resembles large breadcrumbs. You can do this in a processor.

    4. Add in the egg and mix.

    5. Now add in the cold water and mix very quickly to form a dough. 30 - 60 seconds max. Turn dough out onto surface. Form into rectangle (you can do this between 2 sheets of cling film to make life easier) and roll out to double the length. Fold the dough over and shape into a disk. Place covered in the fridge for 1-2 hours or overnight. Handle as little as possible!

    Fruit Filling

    1. Toss chopped apples with lemon zest, sugar, cornflour, salt and ground spices.

    2. Add Blackberries and Butter.

      Taste and adjust the spicing/sugar according to your taste.

    Fill and Bake

    1. Remove the dough from the fridge.

    2. Roll the dough to 5 mm thickness and tuck into a 20cm buttered pie dish making sure it is nestled in. Make sure to leave about 2 inches  dough over hanging. Tuck in the edges.

    3.  Add the fruit mixture to the bottom of the pie dish.

    4. Roll out the remaining dough from the fridge and cut into strips to form a lattice. Use a little flour if you need to. I got 10 strips. Assemble the lattice on top of the pie. Roll the edges in. Flute or crimp the edges using your fingers or a fork. Place in the fridge to chill for 15 - 30 minutes.

    5. Preheat the oven to 200 C/Gas mark 6.

    6. Egg wash the top of the pie and sprinkle over the demerera.

    7. Place the pie on a tray and bake for 1 hour -1 hour 15 mins. Or until the crust is golden brown.

    8. Remove from the oven and allow to cool slightly before serving with cream, custard or ice cream.

    Recipe Notes

    Tips for making Apple and Blackberry Pie

    Similar sized apple cubes

    As far as possible, try to cut the apple slices to the same size. This will help to create a more uniform texture throughout.

    Use the Correct size dish

    A deep dish is preferred here. You want a pie dish at least 2 inches in height.

    Pre Brought Pastry

    Don't skip the chilling stages if using pre brought pastry and adjust the sweetness of your filling if you like.

    Substituions

    Pastry Sugar - Icing Sugar can be swapped with Caster Sugar in the Pastry Dough.

    Flour - Strong White Flour can be substituted for Plain Flour or you can use a mix of both

    Fruit Filling - Taste your fruit mixture and adjust with sugar if needed.

    Nutrition Facts
    Apple and Blackberry Pie
    Amount Per Serving
    Calories 890 Calories from Fat 414
    % Daily Value*
    Fat 46g71%
    Saturated Fat 28g175%
    Trans Fat 2g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 12g
    Cholesterol 169mg56%
    Sodium 251mg11%
    Potassium 274mg8%
    Carbohydrates 110g37%
    Fiber 6g25%
    Sugar 49g54%
    Protein 12g24%
    Vitamin A 1522IU30%
    Vitamin C 19mg23%
    Calcium 67mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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