There's so much to love about this apple and blackberry pie.
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 wonderful tang.
Honestly, try it, you won't be disappointed!
Here's what to do...
Ingredients
For the pastry
- 400 g (14.1 oz) plain flour
- 200 g (7.1 oz) slightly salted butter cold cubed
- 30 g (1.1 oz) icing sugar
- 80 ml (2.7 floz) cold water
For the filling
- 5 Granny Smith eating apples
- 1 lemon juice
- 40 g (1.4 oz) caster sugar
- 1 tsp cinnamon
- 1 handful blackberries
For the glaze
- 1 medium free range egg white
- 1 tsp demerara sugar
Equipment
- 20cm loose-bottomed pie tin
Instructions
Make the pastry
Preheat the oven to 190C (170C fan-assisted, 375F). Place a flat baking sheet on the middle shelf. This will help ensure the bottom of your pastry is well cooked later.
Put the flour, icing sugar and butter into a bowl.
Rub together with the flour and icing sugar until you have a crumb.
Add the cold water.
Mix through with a round knife until it comes together.
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.
Make the filling
Meanwhile, squeeze the lemon juice into a large bowl.
Peel and core the apples and cut into 1/2 cm slices, tossing them in the lemon juice as you go.
Add the sugar and cinnamon to the apples.
Mix well with your hands, then set aside.
Put it all together
On a floured board, roll out one half of the pastry and use it to line a 20cm loose-bottomed pastry tin, leaving some pastry overhanging.
Drain the apples and pat dry with kitchen paper. This important as the fruit will release more liquid as it cooks and you don't want soggy pastry.
Layer up the apples in the pastry case.
Sprinkle the washed blackberries on top.
Brush a little egg white around the edges of the pastry, then roll out the remaining pastry and lay on top.
Press all the way around the rim of the pie with your fingers to seal the two layers of pastry together. Next, press a fork around the edges for a thorough seal.
Trim off the excess pastry with a sharp knife.
Brush the whole top with egg white.
If you like, you can cut out a few leaves or other decorations from the spare pastry and stick on top. Don't forget to brush egg white underneath and on top of your decorations.
Sprinkle the whole pie top with the demerara sugar.
Place on the hot baking tray and bake for 40-45 minutes, or until golden.
Allow to cool for 15 minutes, then release from the tin and serve warm or cold.
It's amazing on its own, or with cream or ice cream.
What did you think of this apple and blackberry pie?
Here's that apple and blackberry pie recipe again in a printable format.
Apple and blackberry pie
Ingredients
For the pastry
- 400 g (14.1 oz) plain flour
- 200 g (7.1 oz) slightly salted butter cold cubed
- 30 g (1.1 oz) icing sugar
- 80 ml (2.7 floz) cold water
For the filling
- 5 Granny Smith eating apples
- 1 lemon juice
- 40 g (1.4 oz) caster sugar
- 1 tsp cinnamon
- 1 handful blackberries
For the glaze
- 1 medium free range egg white
- 1 tsp demerara sugar
Instructions
Make the pastry
- Preheat the oven to 190C (170C fan assisted, 375F). Place a flat baking sheet on the middle shelf.
- Rub the butter together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined.
- Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together.
- 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.
Make the filling
- 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.
- Add the sugar and cinnamon to the apples and mix well with your hands, then set aside.
Put it all together
- On a floured board, roll out one half of the pastry and use it to line the pastry tin, leaving some pastry overhanging.
- Drain the apples and pat dry with kitchen towel.
- Layer up the apples in the pastry case and then sprinkle the washed blackberries on top.
- Brush a little egg white around the edges of the pastry, then roll out the remaining pastry and lay on top.
- Press all the way round with a fork then trim off the excess pastry with a sharp knife.
- If you like, cut out a few leaves or other decorations using the spare pastry and stick on top using a little egg white.
- Brush the whole top with egg white and sprinkle with the sugar.
- Place the pie on the hot baking sheet and bake for 40-45 minutes and serve warm or allow to cool completely in the tin.
Video
Notes
Nutrition
Pin this apple and blackberry pie
More recipes to try
If you enjoyed this recipe, why not try my blueberry cheesecake pie next?
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
Winnie says
This is such a wonderful pie!!
I'ts kind of hard (almost impossible) to get blackberry here, but I wish I could
I'd loooooo to try this pie
mummymakescakes says
That looks so nice :) although I might have to leave out the cinamon. Icing sugar instead of normal for the pastry sounds interesting, did it make a difference?
Emily says
It just keeps the pastry really smooth so it's easier to roll with crumbling - the end result is great too. No stodge and no soggy bottom! :)
Debbie says
Wow! that looks fantastic. Love how nicely the blackberries sit on top of the apple. Perfect.
Aimee / Wallflower Girl says
This looks perfect. I love the seasonal flavours and the scoop of ice cream on top!
Mari says
You can't beat the classics can you? Delicious flavours but how was your bottom dear?
It certainly doesn't look soggy from the photo.
Delish
Emily says
Thank you! Not soggy at all :)
jenny paulin says
what's not to love about apple and blackberry pie? yum is all! thnak you for linking up and your pie stayed together far better than mine did! x
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.
Best,
Laurence
Nelly Ritchie says
Your pie looks alot nicer than the majority of those on the Bake-off last night!
HELEN says
looks lovely Emily...and not a hint of a soggy bottom!
thanks for joining in
Alfresco Aussie says
This looks amazing! What temp did you cook it on? And what did you use to stop a soggy bottom? Corn flour? Many thanks!
Emily 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!
Michael Cargill says
That looks pretty damn tasty.
The place mats also look marvellous.
otilia says
Mouth drops...oh my God this looks amazing!
Babes about Town says
Yum! Apple pie is something I enjoyed making as a kid, but haven't made since then. One to try with the little ones, this looks delicious x
Carina says
Emily, that looks delicious! Will be using up more of my apples & blackberries too!