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Apple and Blackberry Pie on a chopping board with serving plates to side

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


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

  • 300 g Unsalted Butter
  • 450 g Strong Bread Flour or Plain Flour
  • 50 g Caster Sugar
  • 1/2 tsp Salt
  • 1 Egg Whisked
  • 60 - 100 ml VERY Cold Water


  • 350 g Bramley Apples Cored, peeled and cubed into even sized pieces
  • 1 Lemon Zest only
  • 110 g Caster Sugar
  • 1 ½ 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
  • 200 g Blackberries
  • 20 g Butter Melted

Egg Wash and topping

  • 1 Egg Whisked
  • 3 - 4 tbsp Demerera Sugar


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.


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.