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apple and blackberry pie with lattice top

Apple and Blackberry Pie

This delicious homemade apple & blackberry pie has the flakiest crust and perfectly cooked sweet & sour apple filling.
5 from 1 vote
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American, british, English
Servings 8 people
Calories 402 kcal


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)


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.


Calories: 402kcalCarbohydrates: 49gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 105mgSodium: 269mgPotassium: 305mgFiber: 7gSugar: 39gVitamin A: 946IUVitamin C: 17mgCalcium: 112mgIron: 1mg
Keyword Apple, Apple Pie, Baking, British food, Dessert, Pudding
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