Apple and Blackberry Pie

    2 hours 10 min

    The wonderful flavours of apple and blackberries are brought together in this sweet pie. It's sweet, fruity and totally moreish. Serve with a dollop of whipped cream or ice cream, if desired.

    17 people made this

    Serves: 10 

    • 1 egg
    • 1 teaspoon distilled malt vinegar
    • 315g plain flour
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 170g cold unsalted butter, cut into small cubes
    • 7 tablespoons ice water, plus more as needed
    • 875g fresh blackberries
    • 1 apple, peeled and cut into 1.25cm thick slices
    • 100g caster sugar
    • 1 tablespoon caster sugar

    Prep:40min  ›  Cook:40min  ›  Extra time:50min chilling  ›  Ready in:2hr10min 

    1. Beat the egg and vinegar together in a small bowl and set aside.
    2. Whisk together the flour, 2 tablespoons sugar and salt in a mixing bowl. Cut in the cold butter with a knife until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until they are the size of small peas. Turn mixture into a bowl and proceed.)
    3. Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in cling film and refrigerate for at least 30 minutes or up to three days.
    4. Preheat an oven to 190 C / Gas 5.
    5. Roll one ball of dough out and line a 23cm quiche dish or pie tin, chill for at least 20 minutes before baking.
    6. Roll the second ball of dough out and set aside. Arrange the apple slices on the bottom of the pastry base, then scatter the blackberries on top. Sprinkle with 100g sugar.
    7. Place the sheet of dough on top of the fruit mixture and pinch the top and bottom sheets together. Lightly sprinkle the top layer with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top with a fork to allow steam to escape during baking.
    8. Bake in the preheated oven until golden brown, 40 to 45 minutes.

    Cook's note

    Place the pie on a baking tray to catch any drips whilst it's cooking.

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    Reviews in English (13)


    Well now.. nothing like a blackberry pie according to my husband. I had some problems with the amount of moisture in crust.. alot of water, along with the addition of the vinegar and egg.. so I ended up only using 3 or so TBS.. USE CAUTION HERE! I also whipped it up in my food processor. No muss, no fuss! I prefer my own family recipe for crust, but I like to try a recipe exactly as written at first - it's not fair to stray from a recipe then criticize it. My pet peave! I think your Grandma is wise beyond her years.. blackberry pies are either incredibly way too juicy or they are thickened way too much with flour or cornstarch - this is just perfect. I did use frozen blackberries and added a tablespoon of flour to toss into them though.. just to be on the safe side. From a former Oregonian, I can attest that Oregon blackberries are the best anywhere on earth.. we had them growing wild everywhere.. and I could never keep my horses, or my husband out of them! Delish, thanks for sharing.  -  18 May 2010  (Review from Allrecipes US | Canada)


    My Granma was born in 1890 and this is her exact recipe for crust and pie filling! On the prairies of Minnesota (think Laura Ingalls) they used wild blackberries and grated crab apples. As one poster said, the apples don't SOAK up the juices; it's the natural pectin in the apples that gels the juices. I've been making and eating this pie for 60 years; it's nice to see this recipe published.  -  19 Aug 2011  (Review from Allrecipes US | Canada)


    Very good recipe. Instead of cutting the apple I grated it on the large holes of a boxed grater then squeezed the juice out in a towel, and mixed in with the blackberries (saw this technique on a public radio program for blueberry pie). The pectin that the apple releases is what helps to thicken up the pie.  -  30 Aug 2010  (Review from Allrecipes US | Canada)