A double-crust shortcrust pie of soft Bramley apple and blackberries that bake together into a deep purple, sweet-tart filling. The apples cook to a fluffy purée around the berries, giving a filling that is juicy but holds its slice. Makes 8 servings in about 4 hr 45 min.
Prep45 min
Cook60 min
Cooling3 hr
Total
4 hr 45 min
Servings
8
Ingredients
Adjust yield
servings
Double it for two pies; mix and bake each pie's filling separately.
2 ¾ cups (340 g)all-purpose flour
1 tbsp (15 g)granulated sugar, for the pastry
¾ tsp (4 g)fine salt
1 cup (225 g)unsalted butter, cold, cubed
7 tbsp (100 ml)ice water, plus 1 to 2 tbsp if needed
1 ½ lb (700 g)tart cooking apples, such as Bramley, peeled, cored and sliced 1/4 inch (6 mm) thick (prepared weight)
Make the pastry: whisk the all-purpose flour, 15 g granulated sugar and fine salt, then rub or cut in the cold unsalted butter until pea-sized.
Toss in the ice water with a fork until the dough holds together when squeezed, adding 1 to 2 tbsp more if needed. Form two disks, one slightly larger, wrap and chill for 1 hour.
About 20 minutes before the dough is ready, heat the oven to 425°F (220°C) with a baking sheet on the lower rack.
Mix the 150 g granulated sugar, cornstarch and ground cinnamon. Toss with the sliced tart cooking apples, then gently fold in the blackberries so they stay whole.
Roll the larger disk to a 12-inch (30 cm) round and line the pie plate. Spoon in the fruit, mounding it slightly in the center, and add any sugar left in the bowl.
Roll the second disk to an 11-inch (28 cm) round and lay it over the fruit. Trim, fold the edges under and crimp, then cut 4 or 5 steam vents. Brush with the beaten egg and sprinkle with the demerara sugar.
Set the pie on the hot sheet and bake at 425°F (220°C) for 20 minutes, until the crust starts to brown. Reduce to 375°F (190°C) and bake 35 to 40 minutes more, until deep golden, the apples are tender when a skewer goes through a vent, and purple juices bubble thickly.
Cool for at least 2 hours so the filling sets, then serve warm or at room temperature.
Tips
Bramleys collapse into a soft purée, which is traditional; firmer apples such as Granny Smith keep their shape and need 10 minutes longer.
Frozen blackberries work: add them still frozen and bake 5 to 10 minutes longer.
Shield the edge with foil if it browns before the juices bubble.
Good with hot custard and a cup of English breakfast tea.
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How long does it take to make blackberry and apple pie?
Plan on 45 minutes of prep and 1 hour of cooking, plus 3 hours to chill and rest. The recipe makes 8 servings.
How should I store blackberry and apple pie?
Keep covered at room temperature for 1 day, then refrigerate up to 3 days more. Rewarm slices at 325°F (160°C) for 10 to 15 minutes.
Can I make blackberry and apple pie ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Serve it with hot custard and a cup of English breakfast tea.
Variations
Orange-zest version: add 1 tbsp (6 g) finely grated orange zest to the sugar; bake time unchanged.
Individual pies: use six 4.5-inch (11 cm) pie tins and bake 20 minutes at 425°F (220°C) then 20 to 25 minutes at 375°F (190°C).
Crumble-topped version: replace the pastry lid with a crumble of 150 g flour, 100 g cold butter and 75 g demerara sugar; bake 45 minutes at 375°F (190°C) after blind-baking the lined base 15 minutes.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
527Calories / serving
24.2gFat
73.8gCarbs
6.1gProtein
33.3gSugar
Whole recipe (8 servings):
~4216 cal ·
194g fat ·
590g carbs ·
49g protein ·
266g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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