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    Cooking Gorgeous » Recipes » British Food

    Apple and Blackberry Pie

    Published: Oct 26, 2021 · Modified: Aug 29, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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. 

    freshly baked apple and blackberry pie
    Perfect autumn treat - Apple Blackberry Pie
    Jump to:
    • Why This Recipe Works?
    • Best Apples For Pies
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • How to Store Apple and Blackberry Pie?
    • Recipe FAQs
    • Related Recipes
    • Apple and Blackberry Pie

    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 use 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, Easy Apple Crumb Cake, 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-sized 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

    Just like Easy Puff Pastry Apple Pie, I usually add more than one variety of apples 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 You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled pictures of ingredients for Aoole and Blackberry Pie
    • 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 flavor 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.
    • Yogurt- I use plain or natural yogurt with no sugar & flavor added. Yogurt gives the pastry a fluffy and light texture.

    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. 

    flour, egg, yoghurt, butter and baking powder are placed in a bowl to form the crust for apple pie

    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.

    The dough is shaped into a ball

    Prepare the Pie Filling

    Preheat the oven to 180° C - 350° F (fan oven).

    Peel, core, and dice the apples.

    apples are peeled, cored and sliced for the pie filling

    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.

    Apples are placed in a pan with sugar, butter, cinnamon and nutmeg

    Cook until the apples are slightly softened, remove them from the heat, and then add the blackberries.

    Remove the pan from the heat and gently mix the berries with the apples.

    Let the filling cool down for 10 minutes before assembling the pie.

    Blackberries are added to cooked apples

    Assemble the Pie

    Take the pastry out of the fridge and divide it into ⅔ and ⅓. 

    If you keep 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. 

    the pie pastry is rolled out the size of 33 cm (13") Ø

    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 into the cavity of the pie dish.

    Pie dish is lined with the pastry circle

    Fill the pastry shell with the apple and blackberry filling and spread it evenly.

    The pastry shell is filled with the apple and blackberry pie filling

    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.

    The smaller pastry rolled out and cut in strips

    Thread the strips over and under one another, pulling back strips as necessary to weave.

    Five pastry strips is placed on the pie filling

    Use the shorter strips for the edges and the longer ones for the middle of the pie.

    Trim each strip to the edge of the pie. 

    thread the strips over and under one another

    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.

    apple and blackberry pie freshly out of the oven

    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 quickly, cover the crust with 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.

    Serving Suggestions

    You can serve this delicious dessert with a dollop of cream or homemade clotted cream - Kaymak (Geymar), a spoon (or two)! of ice cream, or some homemade warm vanilla custard.

    How to Store Apple and Blackberry Pie?

    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 it with cling film and refrigerate it for up to 5 days.

    Recipe FAQs

    What apples should NOT be used for Apple and Blackberry Pie?

    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.

    Should I cook apples before making pie?

    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!

    Related Recipes

    For more scrumptious dessert recipes why not try:

    • pouring custard over a bowl of apple crisp without oats
      Apple Crisp Recipe Without Oats
    • kazandibi dessert
      Kazandibi
    • Sekerpare (Turkish Semolina Cookies)
    • Authentic Middle Eastern Walnut Baklawa

    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! 

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    apple and blackberry pie with lattice top

    Apple and Blackberry Pie

    Ayla Clulee
    This delicious homemade Apple & Blackberry pie has the flakiest crust and perfectly cooked sweet & sour apple filling.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 40 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Cuisine American, british, English
    Servings 8 people
    Calories 402 kcal

    Equipment

    • 1 kitchen scale
    • 1 peeler
    • 1 apple corer
    • 1 Sharp knife
    • 1 measuring spoons
    • 1 Rubber spatula
    • 1 Pastry brush
    • 1 Rolling Pin

    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

    Calories: 402kcalCarbohydrates: 49gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 105mgSodium: 269mgPotassium: 305mgFiber: 7gSugar: 39gVitamin A: 946IUVitamin C: 17mgCalcium: 112mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Freya

      January 04, 2022 at 4:21 pm

      5 stars
      The whole family loved it. Thank you!

      Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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