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.

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?

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.

 

 

 

 

 

 

Make the filling:

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

Add butter.

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

 

 

 

 

 

 

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.

 

 

 

 

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

 

Add the Filling:

Add the fruit mixture to the bottom of the 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.

 

 

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.

 

 

 

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