Apple and blackberry pie (recipe)


Ohhh, I’m glad I married you – Mark

It’s pie week on Great British Bake Off tonight, so I thought I’d have a go at making one. I’m so incredibly pleased with how this pie turned out. The pastry is flaky, sweet and melt in the mouth, the apples are perfectly cooked, juicy, soft but holding their shape, and the blackberries add a splash of colour and a little tang.

Honestly, try it, you won’t be disappointed! Here’s what to do…


For the pastry:

  • 400g plain flour
  • 200g cold slightly salted butter
  • 30g icing sugar
  • 80ml cold water

For the filling:

  • 5 granny smith eating apples
  • Juice of 1 lemon
  • 40g caster sugar
  • 1 tsp cinnamon
  • 1 small handful of blackberries

For the glaze:

  • 1 medium free range egg white
  • 1 tbsp caster sugar


  1. Cube the butter and either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined
  2. Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together
  3. Knead the pastry a couple of times so it comes together in a smooth ball, cut in two and put in the fridge to chill for 15 minutes
  4. Meanwhile, peel and core the apples and cut into 1/2 cm slices, putting them into a large bowl with the lemon juice as you go
  5. Add the sugar and cinnamon to the apples and mix well with your hands, then set aside
  6. On a floured board, roll out one half of the pastry and use it to line the pastry tin, leaving some pastry overhanging
  7. Drain the apples and pat dry with kitchen towel
  8. Layer up the apples in the pastry case and then sprinkle the washed blackberries on top
  9. Brush a little egg white around the edges of the pastry, then roll out the remaining pastry and lay on top
  10. Press all the way round with a fork then trim off the excess pastry with a sharp knife
  11. If you like, cut out a few leaves or other decorations using the spare pastry and stick on top using a little egg white
  12. Brush the whole top with egg white and sprinkle with the sugar
  13. Bake at 170C fan assisted for 40-45 minutes and serve warm or allow to cool completely in the tin


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  1. Laurence says

    Hi Emily, This recipe looks stunning, I was wondering if you’d consider entering it in this month’s Gourmandize Giveaway? The theme this month is apples so it would be perfect, and there are nice prizes to win. Have a look and let me know what you think.



    • says

      Oops I missed off the temp – 170C fan assisted. Added to the recipe now.

      Didn’t need corn flour. The pastry contains no egg, and the apples are thinly sliced, rested, drained and patted dry so it all just cooks perfectly without going soggy. It’s my fail safe pastry recipe!
      Emily recently posted…Apple and blackberry pie (recipe)My Profile