Apple and Blackberry Pie

Effort: High
Kit: By Hand
Lifespan: 3-5 days
Temp: Room
Cook's Fave: Yes

Serves: 12, Calories: 398



  • 350g plain flour.  1198
  • 200g cold butter, cubed.  1502
  • 2 tbsp (60g) icing sugar.  240
  • 2 egg yolks.  120
  • 2 tbsp cold water = 3120


  • 3-4 (500g total flesh) Bramley apples.  270
  • 500g frozen blackberries, thawed.  185
  • 175g Demerara sugar.  700
  • 1 tbsp lemon juice
  • ½ tsp cinnamon
  • ¼ tsp mixed spice
  • ¼ tsp allspice
  • ¼ tsp ginger
  • ⅛ tsp nutmeg
  • 50g butter.  375
  • 30g cornflour - slurry.  102
  • 1 tsp G/sugar to sprinkle (optional).  20
  • = 1652


  1. Filling: In large mixing bowl; Pour water and lemon. Core, peel and dice apples. Submerge in liquid until required.
  2. In sauté pan; Melt butter. Add drained apples, sugar and spices. Stir well. Cook for 10 mins until juices release and apples are almost desired tenderness. Stir in blackberry juice.
  3. Thicken with slurry. Bubble. Stir in blackberries. Transfer to Pyrex dish. Cool for 3 hours.
  4. Preheat oven to 200°C Fan/Gas Mark 7.
  5. Pastry: In large mixing bowl; Rub flour, butter and icing sugar to breadcrumb consistency. Add egg yolks and water, cut in with knife. Ball together.
  6. Divide into two balls, one slightly larger.
  7. Flatten and wrap in plastic, chill for 30 mins minimum.
  8. Roll larger ball to 3mm thick (green guide bands).
  9. Line 9" pie dish. Trim a little. Egg/milk wash edge.
  10. Fill pie with fruit and juice.
  11. Roll smaller ball to 3mm thick.
  12. Cover pie. Trim. Crimp edges. Egg/Milk wash top. Cut vents. Sprinkle with sugar.
  13. Bake for 20 mins then turn oven to 180°C. Bake for 30 mins covered with foil. Remove foil and bake for approx 30 mins more until filling bubbles through vents.
  14. Remove from oven. Cool for 2 hours.

Calories = 4772

  • 4772 / 6 = 795
  • 4772 / 8 = 597
  • 4772 / 12 = 398

(Less due to pastry offcuts)

Tip: To make sure pie is cooked, allow 10 mins more baking time, after filling starts to bubble through vents.

Tip: For a sweeter tooth, add 20% more sugar! This will depend on fruit used.

Tip: If using fresh berries (any), cook separately to personal taste. Add to pan of 4-5 (650g) cooked apples when right consistency.

Alternatively: Experiment! Swap blackberries for 500g frozen and thawed gooseberries/plums/loganberries. Adjust sugar, spices and cornflour to personal taste. Other recipe ingredients remain same. Also try below;

  • gooseberry, honey, vanilla, elderflower, caramel.
  • plum, rum, ginger, mixed spice, cinnamon, orange, almond.
  • loganberries, nutmeg, cinnamon, almond, brandy.

Note: Use half quantities of filling in 6.¾" white pie dish. For pastry, use 200g plain flour, 110g butter, 34g icing sugar, 1 yolk and 1 tbsp water. Bake for 15 mins at 200°C, 30 mins with foil, then 20 mins at 170°C, without foil.

Note: Allow 10 mins more oven time if filling was chilled, prior to compiling pie.

Note: Consider that approx 30% of your fruit will be lost, once cored and peeled.