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Apple and blackberry pie

This apple and blackberry pie is perfect for using up all of that fresh summer fruit! Its super simple as everything is just baked in the buttery shortcrust pastry case and the rest of the magic happen in the oven! This pie comes out golden brown, crisp and filled to the brim with tart berries and fresh apples surrounded by a beautiful sweet sticky fruit syrup - delicious!

Serves 8


1 1/2 quantity shortcrust pastry

4 large brambley apples

200g blackberries

180g golden caster sugar

1/2tsp cinnamon

1/4tsp nutmeg

4 tbsp plain flour

Pinch of salt

100ml milk to glaze

200ml water


Pre-heat the oven to 200°C/fan 180°C/gas 6.

Lightly grease a large pie dish with butter.

Roll out the pastry on a lightly floured surface 2-3mm thick.

Roll the pastry onto the rolling pin, then unroll it onto the pie dish.

Gently press the pastry into the dish, then trim the excess pastry leaving a 2cm overhang. Reserve the rest of the pastry for later.

Wash and slice the apples and lace in a large bowl. Add the sugar, salt, cinnamon, nutmeg and 3tbsp of flour to the apples and mix well until the apples are coated well.

Place all of the apple mixture into the lined pie dish, allowing it to pile up slightly.

Roll out the rest of the shortcrust pastry slightly larger than the surface of the pie, 1-2mm thick.

Place the rolled out dough on top of the filled pastry case and trim off the excess pastry.

Next using pinched fingers, crimp the pastry edge together, joining the pastry base and top.

Brush the top and edge of the pie with milk and place in the preheated oven to bake for 45-50 minutes until the fruit is bubbling and the pastry is golden brown.

Finished! serve warm with vanilla ice cream or custard.

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