About this recipe: One of the best fruit combinations for a pie! Chunky apple slices add texture while the blackberries add a natural sweetness and a lovely deep purple colour. Hard to resist served warm with vanilla ice cream or custard!
To check if your pie is cooked through, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with foil to shield it from the heat.
To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
I just wanted a simple, straightforward apple and blackberry pie. I didn't have any tapioca pearls or cornflour, so just left it out of the recipe and it turned out really well. - 02 Oct 2012
My 13 year old daughter followed this recipe and cooked me this apple and blackberry pie for my birthday. She used the apples from our tree and fresh blackberry's from the local fields, Best blackberry pie I've ever had. - 09 Sep 2013
Absolutely gorgeous and so simple - 20 Apr 2015