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Apple and blackberry pie recipe

Apple and blackberry pie recipe

2 ratings

A comforting classic, apple and blackberry pie is the perfect pud to have up your sleeve for Sunday lunch, family dinners or just an anytime treat. We've used readymade pastry to keep things really easy, but the lattice effect adds a charming rustic touch (and will make you look like a pro baker!). Serve with custard, cream or ice cream - or a combination! See method

  • Serves 12
  • 50 mins to cook and 30 mins to cool
  • 310 calories / serving
  • Freezable
  • Vegetarian


  • butter, for greasing
  • 50g plain flour, plus extra for dusting
  • 150g soft light brown sugar
  • 1 tsp ground cinnamon
  • 8 Gala apples, peeled, cored and cut into 2cm chunks
  • 250g blackberries
  • 500g block shortcrust pastry
  • 1 egg, beaten
  • 1 tbsp demerara sugar
  • custard, to serve (optional)
  • cream, to serve (optional)
  • ice cream, to serve (optional)

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    5g 27%
  • Sugars

    23g 25%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 42.9g Protein 4g Fibre 2.3g


  1. Preheat the oven to gas 4, 180°C, fan 160°C and place a large baking tray inside to heat up. Grease a deep 26cm pie dish with butter. Mix the flour, soft brown sugar and cinnamon in a bowl. Add the apples and blackberries, then toss to thoroughly coat in the sugar mix.
  2. On a lightly floured surface, roll out the pastry to a square roughly 0.5cm thick, 40cm big. Carefully transfer to the pie dish to line, pressing it into the edges. Trim the excess pastry, then brush the top edges with beaten egg. Fill with the fruit mixture.
  3. Reroll the pastry cut-offs to 0.5cm thick, then cut 10 long strips roughly 1.5 x 30cm long. Lay 5 strips on top of the pie, then weave the remaining strips through to create a lattice top. Brush with beaten egg and crimp to seal the edges.
  4. Reroll the remaining pastry and use cutters or a sharp knife to make leaf decorations. Arrange around the rim of the pie, then brush with egg and sprinkle the pastry with demerara sugar. Place the pie dish on the preheated baking tray and bake for 45-55 mins until deep golden. Leave to stand for 30 mins to allow the juices to thicken, then serve with custard, cream or ice cream, if you like. Will keep in the fridge for up to 3 days.

Tip: Instead of weaving lattice strips, you can create decorate the top whichever way you want. You could try a spooky Jack-o'-lantern for Halloween.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Bakes using apples and pears

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