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- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
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!
295 people made this
- 500g shortcrust pastry
- 200g caster sugar
- 1 tablespoon cornflour
- 1/2 teaspoon ground cinnamon
- 300g fresh blackberries
- 225g apples - peeled, cored and sliced
- 2 tablespoons butter, cut into small pieces
MethodPrep:20min ›Cook:50min ›Ready in:1hr10min
- Preheat oven to 190 C / Gas 5. On a lightly floured surface, roll out half of the pastry and place in a 23cm pie dish. Roll out the remaining pastry to top the pie and set aside.
- In a large bowl, mix together the sugar, cornflour and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Set aside for 20 minutes.
- Spoon filling into pastry lined dish. Dot the top with the pieces of butter. Moisten the edge of the pastry with water. Cover with top pastry sheet; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
- Bake in preheated oven for 25 minutes. Remove foil and continue baking for 20 to 25 minutes, or until pastry is golden brown. Cool on wire rack.
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.
Reviews & ratingsAverage global rating:(154)
Reviews in English (126)
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
How to cook the perfect apple and blackberry pie
I f there’s anything more seasonal than an apple pie, it’s an apple and blackberry pie, described by Tamasin Day-Lewis as the autumn pie, while Nigel Slater reckons it’s “almost impossible to think of a dish that so accurately expresses the glories of the British countryside in autumn”. Few can fail to have bittersweet memories of past tangles with thorny brambles – one for the mouth, one for the bag – and though it takes a dedicated picker to amass enough to feed a family, they make a happy pair with their seasonal bedfellow, the apple, helping even the most meagre of harvests to stretch a little further. If you’re lucky enough to have a glut, freeze them to enjoy this recipe throughout the winter.
- 1 ½ tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 pounds tart apples, (about 6 apples)
- 2/3 cup plus 1 tablespoon granulated sugar, divided
- ¼ cup cornstarch
- 2 cups fresh or frozen blackberries, (not thawed)
- 1 recipe Walnut Pastry Dough (recipe follows)
Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with nonstick spray.
Combine lemon juice and vanilla in a large bowl. Peel, core and cut apples into 3/4-inch chunks, tossing them in the lemon juice mixture as you work.
Mix 2/3 cup sugar and cornstarch and toss with apples. Add blackberries.
Place 2 overlapping sheets of plastic wrap on a work surface. Set the larger disk of dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove top sheets and invert dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into bottom and sides of pan. Pull off plastic wrap. With a rubber spatula, scrape the apple-blackberry filling into pie shell.
Roll out smaller disk of dough as above, making an 11-inch circle. Remove top sheets of plastic and invert dough over filling. Pull off plastic wrap. Press together edges of pastry to seal. With the tip of a sharp knife, cut 3 or 4 short slashes to vent steam. Moisten a pastry brush with water and lightly brush top of pie. Sprinkle with the remaining 1 tablespoon sugar. Place the pie on a baking sheet with sides.
Bake until crust is golden and filling bubbles, 45 to 55 minutes. Cool on a wire rack for about 1 hour. Serve warm or at room temperature.
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
- 10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
- "Fall Leaves" Pate Brisee
- 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
- Sanding sugar, for sprinkling
Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.
Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar. Freeze for 30 minutes.
Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350 degrees. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely.
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup shortening
- ¼ cup butter, cut up, or shortening
- ¼ &ndash 0.333 cup cold water
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together.
Blackberry and apple pie
This is the pie Brits grew up with, combining the comforting winter flavours of tart blackberries with sweet Bramley apples. Blackberry foraging has been going on for around 8000 years, and is still a pastime enjoyed in many woodlands around Britain, with the plucked fruits making their way into many pies and puddings. While Bramleys aren’t widely available here, Granny Smiths make an ideal substitute.
- 300 g (2 cups) plain flour, sifted
- 60 g pure icing sugar, sifted
- 2 tsp ground ginger
- 125 g cold unsalted butter, chopped
- 2 eggs
- 2 tbsp cold milk
- thick vanilla custard, to serve
Apple and blackberry filling
- 750 g Granny Smith apples, peeled, cored, halved, sliced
- 110 g (½ cup) caster sugar, plus
- 1 tbsp extra, to sprinkle
- 1 vanilla bean, split, seeds scraped
- 600 g blackberries
- 1 tbsp glacé ginger, finely chopped
- 2 tbsp vanilla custard powder
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Chilling time 1 hour
You will need a 24 cm pie dish for this recipe.
Place flour, icing sugar and ground ginger in a food processor and pulse to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add 1 lightly beaten egg and milk and pulse to combine.
Turn out mixture onto a clean work surface and knead until pastry just comes together. Enclose in plastic wrap and refrigerate for 1 hour.
Meanwhile, to make apple and blackberry filling, place apples, sugar, vanilla bean and seeds and 1 tbsp water in a saucepan over medium heat. Cook, stirring, for 15 minutes or until apples are softened. Add blackberries and cook, stirring occasionally, for 5 minutes. Place a colander over a bowl, then drain fruit mixture, reserving juice. Cool fruit mixture completely, then stir through glacé ginger.
Preheat oven to 180°C. Reserve one-quarter of the pastry, then roll out remainder between 2 sheets of baking paper to 3 mm-thick. Line a 24 cm pie dish with pastry, trimming overhanging pastry.
Scatter custard powder over pastry base, then spoon cooled filling on top remove and discard vanilla bean, if desired. Sprinkle with 2 tbsp reserved juice.
Roll out remaining pastry between 2 sheets of baking paper to 3 mm-thick. Cut into long 2 cm-wide strips, then arrange strips evenly over fruit to create a lattice pattern. Trim overhanging pastry. Lightly beat remaining egg, brush over pastry then scatter with extra 1 tbsp caster sugar.
Bake for 40 minutes or until pastry is golden and cooked through. Serve warm with thick vanilla custard.
• Leftover apple and blackberry juice can be used to make a drink – serve with ice, soda water and gin, if desired.
My sister and I always laugh about how epicurious reviewers give a recipe 4 forks and say how great it was right before they explain all the ways they changed recipe . "I substituted shrimp for chicken," "I used applesauce instead of sourcream," "I added 2 cups of chocolate chips," . so, know that I'm a little embarassed to do this. I was running short on time to make a two-crust pie, so I followed the recipe for the crust without changing anything, except I made it in my cuisinart and used butter from the freezer. I stuck the dough in the freezer while I tossed the fruit together. Here, I did change the recipe: I doubled everything -- fruit, sugar and flour -- and I used a deep casserole dish. I then rolled out the crust, making a top layer only. I placed the crust on top of the fruit, pinched the edges around the top of the casserole dish, and finished according to the recipe. I baked for 75 minutes and covered the edges with foil after thirty minutes in the over. It was GREAT and really fast!
I won a pie contest with this one yestersday..I used Raspberries rather than blackberries because that is what I had on hand. I will surely make this again. The proof is in the prize!
Ever since I found this recipe, I have made it every thanksgiving since!! My family loves it, and it has made me quite famous as a baker for Thanksgiving dinner! One suggestion to spice it up, add rasberries, they add a nice flavor, and you can always find them fresh to garnesh. Also, a nice homemade whipped cream, or vanilla bean ice cream tend to balance out the tart and make it perfect. The crust is heavenly, and to please both the sweet and the tart tooth, this is the perfect recipe!!
Too Tart! I made it a second time with one cup of sugar and 1/3 cup of flour - more like a traditional apple pie - only with blackberries - then put in fridge after it came out of oven to stop it from cooking so the apples wouldn't turn to mush - it was MUCH better. I'll make it again - only with more sugar.
My guests on St. Patricks Day loved this pie. I think the crust is what makes it special. I will make it again for my family on Easter.
The dough is very sweet (almost like a shortbread) and the filling tart. I actually prefer it to be the other way around sweet filling, regular crust. As pies go, it wasn't bad, but I probably won't do this one again.
HOW TO MAKE apple and blackberry pie:
Preheat the oven to 200°C fanbake. Once your shortcrust pastry has defrosted, press it into a greased pie dish at a thickness of about 1cm. Reserve some of the pastry to decorate the top of the pie later. Next, mix the canned apples, blackberries, flour, sugar and cinnamon together before pouring into the pie dish. Spread the mixture out evenly to the edges.
Top the pie with strips of pastry and dust with brown sugar. Place the pie in the hot oven and cook for 30 minutes or until the pastry is golden brown and the pie is cooked through. Dust with icing sugar and serve warm with cream or ice cream.
For some great slice ideas using apples and blackberries, check out my popular recipes for Blackberry Crumble Slice and Easy Apple Slice – which only has 5 ingredients in it!
Perfect blackberry and apple pie
T he perfect blackberry and apple pie has a sweet, tender crust and a melting, sweet-sharp filling. It is brought to the table in a deep, oval dish for all to admire, ready to be spooned into bowls with a generous hand. There should be pastry on the top, but not underneath, plenty of juice and more fruit than crust. A recipe that is free from the meddling of creative cooks, and from the twists and turns of fashion. The merest taste should take us romping back to our childhood.
Blackberry and apple pie is the pie we all grew up with. If we did not, then it was the pie we dreamed of while our mothers fobbed us off with Angel Delight. When children draw a pie, it is this rather than a wafer-thin tarte aux pommes or the American double-crust pie that they draw. Nowadays, we make such a pudding not just for its softly crumbling pastry and fluff of apples, but also for the memories that only a deep-bellied pie encrusted with pastry leaves can invoke. Few recipes are quite so capable of inducing heart-wrenching nostalgia or being such a glorious example of 'simple home cooking'.
The heart and soul of this pie is windfall apples and berries plucked from the hedgerow. There is something unquestionably right about the seasonality and the frugality of this sort of cooking. Urban cooks like me have no tree standing bent and laden in their back garden, let alone one whose fruit they can cook with. Blackberries come from the greengrocers, incarcerated in unromantic plastic punnets emblazoned with a sell-by date. It is not the same as the fruit you pop in your pocket while walking the dog, but we must make the best of what we have.
Right now, the best is pretty good for this particular urban cook, with round, fat Bramley apples still wet from the grass they fell in and tiny, sharp blackberries, both from the local farmers' market. It's a good second best. I mention this recipe only as a reminder of how good our traditional puddings are, and plead that they are not embellished or, worse, forsaken in preference for fancy-schmancy patisserie or the ubiquitous mouth-clogging chocolate tart.
The pastry is the crux of it all. Not the sweet sugar-and-egg crust so beloved of professional cooks, but something more homely. A classic butter, lard and flour shortcrust - sneered at by anyone who has done a cookery course or has been caught in the downward spiral that is fad dieting - is the most suitable for this pie. Light, fragile and crisp. Pastry that does its bit but doesn't intrude on the treasure beneath. And, the most important bit of all, the sort of pastry that stays crisp on top while happily soaking up the purple juices of the blackberries underneath.
A traditional deep-pie dish is made of china or enamelled metal. As there is no bottom crust to the pie, the fruit must not come into contact with any metal save stainless steel, as the acid in the fruit would react with it, tainting the fruit. The dish needs a wide rim to fix the pastry to and a deep belly to hold all the fruit. The classic Mason pie dish is just about perfect and has hardly changed for decades.
As the fruit softens in the oven, it is no longer capable of holding the pastry up, so a support of some sort is often used, usually a china funnel. I have never felt the need for one, perhaps because I am generous in the extreme with the filling, or perhaps I've just been lucky. The only time I used one, a rather tasteful one shaped like a squawking blackbird, the pastry collapsed around it, leaving the poor bird screaming for help through the top of the pie.
As I said, I do think the best pastry for this is one that contains a mixture of butter and lard. Of course you should use your favourite pastry, but best make sure it is not too sweet. A simple shortcrust is the most suitable - the very soft, tender pastries containing sugar and egg yolks tend to collapse. Resting the dough in the fridge for half an hour before rolling it out is a very effective way to make a pastry more manageable.
You can cook with any apple, but for a pie such as this you would want them to fluff up rather than hold their shape. For a neatly overlapping tart then, yes, use an apple with a low-water content so that the fruit keeps in segments. For a pie, it is difficult to beat a good old Bramley, or a Grenadier, though you could use a Blenheim Orange if you wanted your apples to stay in clearly defined pieces. Chunks hold up better fine slices may just turn to mush. How much sugar you add will depend on how sweet your apples are. The only way to tell is to taste a piece. If you are like me, it is something I tend to do as I am peeling them anyway. And yes, you do have to peel the apples. I can't think of anything nastier than an apple pie where someone has left the skin on the fruit in some misjudged attempt at being healthy.
Cultivated blackberries, the sort sold in the shops, are much sweeter and more juicy than those you pick from the hedgerows. This is a good thing for dessert, but bad news for a pie, where the snap of acidity is very welcome as contrast to the sugar-crusted pastry. If you come across the variety Fantasia, then jump at it - the small black fruits have a deep flavour and a bit of a bite to them.
The official line is half berries to apples, but I tend to add slightly less. It is a ratio that works. Too many berries will give you too much juice and not enough fruit to support the crust.
Cream rather than custard for me, please. But obviously the choice is yours. Custard makes the whole dish too filling for my taste - I feel full after a couple of spoonfuls. Long before we discovered the delights of crème frache and mascarpone, double cream was offered with hot pies and this would, even now, be my first choice. There is something infinitely right about cold cream and hot pie.
Deep-dish blackberry and apple pie
You will need a traditional oval 2-litre pie dish that measures about 32cm in length. Serves 6-8. For the pastry:
250g plain flour
75g butter, cold from the fridge
75g lard, cold from the fridge
6 large Bramley apples
2 or 3 large handfuls of blackberries
sugar to taste
double cream to serve
Put the flour into a large mixing bowl with a small pinch of salt. Cut the butter and lard into small chunks and rub into the flour with your thumbs and fingertips. You could do it in the food mixer but I can't really see why - it only takes a minute by hand. To bring the mixture to a rollable dough, add a little ice-cold water. Start with a tablespoonful, adding it gingerly (too much is difficult to correct) and draw the dough in from the sides to form a ball. You may need a couple. You are looking for a dough that is firm enough to roll but soft enough to demand careful lifting. Set aside in the fridge, covered with a tea towel, for 30 minutes.
Set the oven at 200 C/gas mark 6. Peel, core and quarter the apples, cutting them into thick slices or chunks, then put them into the pie dish. Taste the apples to gauge their sweetness. I like my fruit fairly tart, so just add a surface sprinkling of sugar. The sweet of tooth may want to add anything up to a tablespoon per apple. Add the blackberries and toss them with the apples and sugar.
Roll the pastry out to fit the top of the dish. You want enough extra pastry around the edge to be able to cut off and cover the rim of the dish. (Plus a few scraps to make some leaves, if you like that sort of thing.) The simplest way to do this is to turn the dish upside down on the pastry and score around the top, then score a second line around the outside as wide as the rim.
Wet the rim of the pie dish - water will do - then fix the outer rim of pastry to it, cutting and pasting to fit. Wet it with water or egg. Lift the pastry on to the pie, pressing the edge firmly on to the pastry rim. Crimp it to seal with your thumb and first finger, or by pressing down with the prongs of a fork.
Cut two or three short slits in the centre of the pastry to let out any steam and, if you wish, decorate the pie with scraps of pastry cut into leaves. Brush with a little milk and dust with caster sugar.
Bake the pie for 40-50 minutes, until the pastry is crisp and pale gold, covering it as needs be to stop it browning.
Pie de Manzana – It’s A Good Day For Apple (And Blackberry) Pie!
Is there a right time of the year to have a piece of apple pie? Even though it is far from being Peruvian, I can assure you that we all love this dessert as much as Americans do, or as much as Austrians love apple strudel, and we always try to find the best crust, the best filling, and the best magical combination of flavors. I need to confess that many years ago I took it a bit too far with this obsession, and baked one every day with different ingredient combinations and doughs. But as would be expected, the day came when I got enough of it, and never made it again.And I still haven’t.
This recipe was made by Antonella, my daughter in law, and I thought it would be a great one to share, especially since she swears it’s infallible. Sweet and delicate apples are not appropriate for this dessert, so choose tart ones. The blackberries are Antonella’s addition, and they give this apple pie a wonderful flavor and bright color, but this step is completely optional, or you can substitute with other berries, such as raspberries, if that is what you have in the fridge. Big scoops of ice cream are a must!
The secret for a tender crust that melts in your mouth: follow the instructions carefully and let it rest in the refrigerator for at least 30 minutes. You can also make it in advance, and keep refrigerated up to three days. The filling should be cold before baking, and this means you can make it in advance too. Fear not it will work perfectly.