If you like classic bakes, this Apple and Blackberry Pie is a great one to make. It’s filled with soft apples and juicy blackberries, all wrapped in a flaky, golden pastry. The mix of sweet and sharp fruit makes it perfect for late summer and autumn, when both apples and blackberries are at their best.
The pastry is also a little different. Instead of using the usual cold butter method, this one is made with melted butter. It’s quicker, easier, and still gives you a crisp, flaky crust. If you find pastry tricky, this method takes away some of the stress while still giving great results.
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This pie is a good all-rounder too. You can serve it warm with custard, add a scoop of Homemade Turkish Ice Cream - Maras Dondurma, or enjoy a slice with a cup of Turkish Tea. It reheats well, keeps for a few days, and can even be frozen, so you don’t have to worry about leftovers.
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!
Best Apples For Pies
Not all apples work the same in baking. Some turn soft and mushy, while others keep their shape. For this pie, it’s best to go with apples that are firm and slightly tart. Good choices include:
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. Soft, sweet apples like Red Delicious don’t work as well because they break down too much.
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.
Ingredients for Apple and Blackberry Filling
- 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.
Ingredients for Shortcrust Pastry
- Flour - All-purpose flour or plain flour is perfect for making cakes, cookies, pastries, and thickening sauces. You can use self-raising flour instead and leave the baking powder out.
- 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.
How to Make Homemade Apple and Blackberry Pie
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 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.
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.
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.
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 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.
Recipe 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!
- Don’t overmix the dough – Stir just enough to bring it together. Overworking can make pastry tough.
- 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.
- Cool before cutting – Let the pie rest for a few hours. This gives the filling time to settle so the slices hold together.
- 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 enjoy this dessert warm with homemade vanilla custard for a cosy finish. It’s also lovely at room temperature with a spoonful of cream or some homemade clotted cream (Kaymak/Geymar) for a classic touch. And if you want to make it extra special, add a scoop of ice cream on top.
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
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!
That can happen if the filling is too wet. Adding flour or cornflour helps. If you prefer, you can blind bake the base for 10 minutes before adding the filling.
Related Recipes
For more scrumptious apple 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 Homemade Apple and Blackberry Pie as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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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
- 1000 g apples (cored and peeled)
- 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 (356℉) (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.
- Don’t overmix the dough – Stir just enough to bring it together. Overworking can make pastry tough.
- 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.
- You can get 8 medium-sized portions, so it is a real crowd-pleaser.
- Cool before cutting – Let the pie rest for a few hours. This gives the filling time to settle so the slices hold together.
Freya
The whole family loved it. Thank you!