British Apple and Blackberry Pie

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 10/27/22
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
British Apple and Blackberry Pie

The Spruce / Tara Omidvar

Prep: 30 mins
Cook: 25 mins
Chill Time: 15 mins
Total: 70 mins
Servings: 6 servings

Apple pie is a classic dessert or teatime treat. Add fresh blackberries for a flavorful twist, and you have a winner. Fat blackberries oozing purple juice with sweet, melting apples, and sugar—it's simply delicious.

This blackberry and apple pie recipe is quick, easy, and ensures a perfect result every time. Enjoy a slice served with custard, cream, or ice cream.

“Don’t worry if the dough seems like it’s not fully put together, a little soft pressing will help it keep its form. If you’re worried about handling it correctly just use the food processor directions and it’ll be easy.” — Noah Velush-Rogers

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Ingredients

For the Pastry:

  • 200 grams (7 ounces) all-purpose flour

  • 110 grams (4 ounces) unsalted butter, cubed or an equal mix of butter and lard

  • 1 pinch kosher salt

  • 2 to 3 tablespoons cold water

For the Filling:

  • 1 pound cooking apples, peeled, cored, and quartered

  • 2 tablespoons lemon juice

  • 4 to 6 tablespoons cold water

  • 1/2 cup granulated sugar

  • 40 grams (5 ounces) blackberries

  • 25 grams (1 ounce) unsalted butter

For Assembling:

  • 1 tablespoon milk, more as needed

Steps to Make It

Make the Pastry

  1. Gather the pastry ingredients.

    Pie pastry ingredients

    The Spruce / Tara Omidvar

  2. Place the flour, butter, and salt in a large clean bowl.

    Flour, butter, and salt in a large, clean bowl

    The Spruce / Tara Omidvar

  3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs; work as quickly as possible to prevent the dough from becoming too warm.

    Flour and butter mixture

    The Spruce / Tara Omidvar

  4. Add the water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, a teaspoon at a time, if the mixture is too dry.

    Pie pastry dough in a bowl

    The Spruce / Tara Omidvar

  5. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and a maximum of 30 minutes. Preheat the oven to 425 F/220 C/Gas 7.

    Pie pastry dough wrapped in plastic wrap

    The Spruce / Tara Omidvar

Make the Filling

  1. Gather the filling ingredients.

    Pie filling ingredients

    The Spruce / Tara Omidvar

  2. In a large pan, set over medium-high heat, simmer the apples with the lemon juice and water until soft.

    Simmer the apples with the lemon juice and water in a pot

    The Spruce / Tara Omidvar

  3. Add the sugar and blackberries to the cooked apples.

    Add the sugar and blackberries to the cooked apples in the pot

    The Spruce / Tara Omidvar

  4. Remove from the heat and add the butter. Leave to cool.

    Add butter to the fruit mixture in the pot

    The Spruce / Tara Omidvar

Assemble the Pie

  1. Roll out half the pastry and line a 7-inch/13-centimeter pie dish.

    Ppie pastry dough in a pie dish

    The Spruce / Tara Omidvar

  2. Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish.

    Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish

    The Spruce / Tara Omidvar

  3. Roll out the remaining pastry to make a top for the pie.

    Roll out pastry dough

    The Spruce / Tara Omidvar

  4. Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together.

    Pastry dough on top of the pie

    The Spruce / Tara Omidvar

  5. Crimp the edges for some decoration.

    Crimp the edges of the pie dough

    The Spruce / Tara Omidvar

  6. Brush the top of the pie with milk and bake at the top of a hot oven for 20 to 25 minutes.

    Brush the pie top with milk

    The Spruce / Tara Omidvar

  7. Serve hot or cold, with cream, clotted cream, ice cream, or custard sauce.

    British apple and blackberry pie

    The Spruce / Tara Omidvar

Variation

The dough can also be made in a bowl of a food processor by mixing the flour, butter, and salt on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Cover with plastic wrap and chill as above.

Choosing the Right Apple

Use cooking apples, or Bramley Apples, for the best filling. "Eating apples" don't soften the same way and are too sweet. If you don't have any cooking apples on hand, then opt for a sharp apple like a Granny Smith.

How to Store or Freeze

  • Refrigerate leftover pie in an airtight container for up to 5 days. Eat cold or warm in a 350 F oven or microwave.
  • You can freeze a pie, but it is best to freeze it uncooked. Wrap the unbaked pie in plastic wrap—at least a couple of layers—and place the wrapped pie in a large freezer bag. It will keep for up to three months. When ready to bake, make sure to cut slits in the top crust to let the steam come out while it is baking.

Why is my pie runny?

As you slice into that freshly baked pie, you may discover the filling is runny; this is due to the fruit releasing liquid as it cooks. An easy fix is that the pie needs more time in the oven; the crust may be turning a nice golden color, but the filling isn't fully cooked. Cover the crust with aluminum foil and continue baking for a few more minutes. If this doesn't do the trick, here are some tips for next time:

  • Add a thickener to the pie filling. This can be cornstarch, quick-cooking tapioca, or arrowroot powder. Each has its pros and cons and will react differently depending on the fruit used, so choose carefully.
  • If the filling seems very liquidy, drain off some of the juice before spooning it into the pie crust.
Nutrition Facts (per serving)
281 Calories
6g Fat
54g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 58mg 3%
Total Carbohydrate 54g 19%
Dietary Fiber 3g 11%
Total Sugars 25g
Protein 4g
Vitamin C 6mg 28%
Calcium 18mg 1%
Iron 2mg 9%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)