Nothing is more satisfying than a homemade Apple and Blackberry Pie when you crave something sweet and spicy to warm you up on a cold autumn day. This delicious pie has a buttery, crisp and flaky crust with a soft, juicy, and spicy apple & blackberry filling.
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This time of the year, there are juicy and delicious blackberries growing everywhere in the UK. They are usually available until the middle of October. I am very lucky to live in the beautiful British countryside where I can access as many blackberries as I want. I used freshly picked (or foraged) wild blackberries but the shop-bought ones would be great too!
Same as Apple and Blueberry Crumble, Apple Crisp Without Oats, and Russian Honey Cake - Medovik, this recipe is perfect for autumn, Thanksgiving, or any other special occasion throughout the year!
Why This Recipe Works?
- The pastry is very easy to handle, extremely crispy, and delicious.
- This Apple and Blackberry pie is versatile, you can use any type of berries or apples you have in hand.
- You can get 8 medium-size portions so it is a real crowd-pleaser.
- No special skills are needed to make this delicious Apple Blackberry Pie, it is very easy to make with step-by-step pictures & instructions below.
Best Apples For Pies
I usually add more than one variety of apples to my pie for the best apple flavor and different textures.
You can choose from cooking apples such as Braeburn, Granny Smith, Honeycrisp, Bramley, Golden Delicious, Jazz, and Cox's are best for desserts and pie.
I sometimes use Gala apples for extra sweetness and some texture. It is totally up to you what apples you want to use depending on how sweet or sour you want your pie.
Ingredients and Substitutes
- Apples - Peel your apples using a peeler and core with a help of an apple corer before slicing or cutting them into chunks.
- Blackberries - Use fresh ones if possible. If you want to use frozen blackberries, thaw them first and drain extra juices before using them to make the pie. You can use blueberries or raspberries depending on the season and they all would work perfectly with this pie.
- Sugar - I use caster sugar but granulated or brown sugar would be great too. The amount of sugar given in the recipe works perfectly for the apples I used in this recipe. Adjust the amount of sugar to your taste and the apples you use.
- Spices - I love adding a bit of spice to my apple filling whether it's for the Apple Crisp Without Oats or Turkish Cookies (Elmali Kurabiye). You can omit them if you find them too strong or use them just a little. I use cinnamon powder for intense flavour and whole nutmeg for freshness.
- Unsalted butter - This pie recipe uses melted butter, which makes it easier to work with and still as delicious. Salted butter has more salt than the pastry needs. Using unsalted butter helps us to control the amount of salt we use for the pastry.
- Yoghurt- I use plain or natural yoghurt with no sugar & flavour added. Yogurt gives the pastry a fluffy and light texture.
Please see the recipe card below for exact quantities.
Step-by-Step Instructions
It is very easy to make this delicious pie and to achieve the best results, you need to follow a few simple steps:
Prepare the Homemade Pie Crust
Sift the flour, baking powder, and salt together in a large bowl. Add the melted butter, sugar, egg, and yogurt to the dry ingredients and mix until you form a dough.
Knead the dough for a minute until it feels soft and smooth. Cover the dough and let it cool in the fridge for half an hour while preparing the pie filling.
Prepare the Pie Filling
Preheat the oven to 180° C - 350° F (fan oven). Peel, core, and dice the apples.
Melt the butter in a large pan and add the apples, sugar, cinnamon, and nutmeg. Give it a good stir, making sure all apples are evenly covered with cinnamon, nutmeg, and sugar.
Cook until the apples are slightly softened, remove from the heat, and then add the blackberries. Remove the pan from the heat and gently mix the berries with apples. Let the filling cool down for 10 minutes before assembling the pie.
Assemble the Pie
Take the pastry out of the fridge and divide it into ⅔ and ⅓. If you kept the dough too long and it is too hard to roll out, leave it at room temperature for 10 minutes or until it is easier to shape it. Use the larger section (the ⅔) of the pastry to line your 25 cm (10") dia pie dish.
Roll the pastry out to the size of a 33 cm (13") Ø disc and then gently transfer it to your pie dish. Trim the edges and gently press to tuck the pastry in the cavity of the pie dish.
Fill the pastry shell with the apple and blackberry filling and spread it evenly.
Roll out the other piece of the dough ball into a 25cm (10") Ø disc and then cut it into 10 strips using a sharp small knife.
Thread the strips over and under one another, pulling back strips as necessary to weave.
Use the shorter strips for the edges and the longer ones for the middle of the pie. Trim each strip comes to the edge of the pie.
If you don't want to make a lattice top, just cover the top of the filling with the dough disc and make a small hole in the middle to let the steam out.
Crimp or pinch the outer edge to seal the top and bottom crusts together. Egg wash the lattice top with the egg yolk using a brush.
Place the pie in preheated oven and bake for 30 minutes. Check the pie and cover the top with tin foil if it is already brown and bake it for another 15 minutes or until the filling is bubbling away.
Top Tips From The Chef
- The type of apple you use for the pie filling is the key to how your pie will taste like. Use a variety of cooking and eating apples for two different textures. Apples that are sweet and sour at the same time are the best options. Make sure you adjust the amount of sugar given in the recipe to your taste. Not all apples taste the same!
- Measure the flour correctly using an electronic scale! Adding too much flour to the dough will change the texture and the taste of the crust.
- If your Apple and Blackberry Pie is getting brown too quick, cover the crust withj tin foil to slow down the browning and avoid the crust burning.
- You can prepare the filling and the pastry a couple of days in advance and keep them refrigerated until you want to bake your pie. Leave the pastry at room temperature for 10 minutes before rolling it out.
Recipe FAQs
The apples that are very juicy such as Fuji, McIntosh, or Red delicious would make your pie filling too watery. Try not to use these apples or use a sprinkle of cornflour while cooking the filling to thicken the juices.
Yes, it is a good idea to cook the apples before baking. Firstly, you can adjust the sweetness of your filling. Secondly, you can avoid a watery pie filling which is a nightmare when you make a fruit-based pie. And lastly, you can have perfect consistency, with no gaps between the filling and the crust!
You can serve this delicious dessert with a dollop of cream, a spoon (or two)! of ice cream, or some homemade warm vanilla custard.
To store the leftovers, cover them with cling film and keep them at room temperature for a couple of days. If you want to keep it longer, nicely cover with cling film and refrigerate it for up to 5 days.
Related Recipes
For more scrumptious dessert recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this warm and spicy Apple and Blackberry Pie as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Apple and Blackberry Pie
Equipment
- 1 peeler
Ingredients
For Homemade Pie Crust
- 350 g plain white flour / all-purpose flour (sifted)
- 200 g unsalted butter (melted)
- 30 g sugar
- 45 g natural yogurt (¼ cup)
- 1 medium egg
- 2 teaspoon baking powder (10 grams)
- ½ teaspoon salt (3 grams)
For Pie Filling
- 1600 g apples
- 300 g blackberries
- 100 g sugar
- 20 g unsalted butter
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 egg yolk (for egg wash)
Instructions
Making Homemade Pie Crust
- Sift the flour, baking powder, and salt together in a large bowl.
- Add the melted butter, sugar, egg, and yogurt to the dry ingredients and mix until you form a dough.
- Knead the dough for a minute until it feels soft and smooth.
- Cover the dough and let it cool in the fridge for half an hour while preparing the pie filling.
Preparing Apple & Blackberry Filling
- Preheat the oven to 180 °C (fan oven).
- Peel, core, and slice the apples.
- Melt the butter in a large pan and add the apples, sugar, cinnamon, and nutmeg.
- Give it a good stir, making sure all apples are evenly covered with cinnamon, nutmeg, and sugar.
- Cook until the apples are slightly softened, remove from the heat, and then add the blackberries.
- Remove the pan from the heat and gently mix the berries with apples.
- Let the filling cool down for 10 minutes before assembling the pie.
Assembling the Apple & Blackberry Pie
- Take the pastry out of the fridge and divide it into ⅔ and ⅓.
- Use the larger section (the ⅔) of the pastry to line your 25 cm (10") pie dish.
- Roll the pastry out the size of 33 cm (13") Ø disc and gently transfer it to your pie dish.
- Trim the edges and gently press to tuck the pastry in the cavity of the pie dish.
- Fill the pastry shell with the apple and blackberry filling and spread it evenly.
- Keep the pie in the fridge while preparing the lattice top.
- Roll out the other piece of the dough ball into a 25cm (10") Ø disc and cut it into 10 strips using a sharp small knife.
- Thread the strips over and under one another, pulling back strips as necessary to weave. Use the shorter strips for the edges and the longer ones for the middle of the pie. Trim each strip comes to the edge of the pie.
- If you don't want to make a lattice top, just cover the top of the filling with the dough disc and make a small hole in the middle to let the steam out.
- Crimp or pinch the outer edge to seal the top and bottom crusts together.
- Egg wash the lattice top with the egg yolk using a brush.
- Place the pie in preheated oven and bake for 30 minutes. Check the pie and cover the top with tin foil if it is already brown and bake it for another 15 minutes or until the filling is bubbling away.
- Serve it with a dollop of ice cream, clotted cream, vanilla custard, or cream.
Notes
- Measure the flour correctly using an electronic scale! Adding too much flour to the dough will change the texture and the taste of the crust.
- If your Apple and Blackberry Pie is getting brown too quick, cover the crust withj tin foil to slow down the browning and avoid the crust burning.
- You can prepare the filling and the pastry a couple of days in advance and keep them refrigerated until you want to bake your pie. Leave the pastry at room temperature for 10 minutes before rolling it out.
- You can get 8 medium-size portions so it is a real crowd-pleaser.
Nutrition
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Freya
The whole family loved it. Thank you!