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 as perfect!
Why This Recipe Works?
- The pastry is very easy to handle and extremely crispy&delicious.
- You can use any type of berries or apples, it's versatile.
- No special skills are needed, it is very easy to make with step-by-step pictures & instructions.
- You can get 8 medium-size portions so it is a real crowd-pleaser.
Ingredients and Substitutes
- Apples - cooking apples such as Braeburn, Granny Smith, Honeycrisp, Bramley and Cox's are best for this 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. 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.
- Butter - I add a bit of butter to the pie filling for its richness and delicious flavour. It also prevents the fruit juices from bubbling over, I add a bit of butter when making jam for the same reason.
- Spices - I love adding a bit of spice to my apple filling whether it's for the Apple Crumble or Apple Cookies. You can omit if you find them too strong or use just a little. I use cinnamon powder for intense flavour and whole nutmeg for freshness.
- Plain white flour - it is also known as all - purpose flour. It is perfect for making cakes, cookies, pastries and thickening sauces.
- Unsalted butter - this pie recipe uses melted butter, which makes it easier to work with and still as delicious. Melt the butter gently on low heat and let it cool down slightly before adding to the pastry dough. Salted butter has more salt than the pastry needs. Using unsalted butter help us to control the amount of salt we use for the pastry.
- Sugar - both caster sugar and granulated sugar would work for the pastry.
- Yoghurt- use plain or natural yoghurt with no sugar & flavour added. Yoghurt gives the pastry a fluffy and light texture.
- Egg - it helps the dough to bind and hold together. Eggs also give more colour and flavour to the pastry.
- Baking powder - baking powder helps to increase the volume and lighten the texture of the pastry.
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 (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.
- 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 dia 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.
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.
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, 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 warm vanilla custard.
You can cover it with cling film and keep it 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
Do you love desserts with apples? If so, please check out my other recipes using apples!
Top Tip 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!
Kitchen Gadgets I Love
I hope you enjoy the process of making this delicious homemade pie as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Apple and Blackberry Pie
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.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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