Warm Apple Blackberry Delight

I made this pie on a drizzly September afternoon when the market had just gotten its first autumn blackberries. The smell of cinnamon and baking fruit filled the entire flat, and my neighbor knocked on the door just to ask what I was cooking. There's something about the way apples soften and blackberries burst that makes the whole kitchen feel like a hug.

The first time I served this, I brought it to a friend's dinner still warm from the oven, wrapped in a tea towel. We ate it straight from the dish with spoons, passing around a tub of vanilla ice cream. No one said much, just hummed between bites. It became the thing people asked me to bring after that.

Ingredients

• Apples: Granny Smith or Bramley hold their shape beautifully and bring that sharp, bright flavor that keeps the pie from feeling too sweet.
• Blackberries: Fresh ones are ideal, but frozen work perfectly if you let them thaw and drain off excess juice first.
• Granulated sugar: Just enough to sweeten the fruit without masking the natural tartness that makes every bite interesting.
• Lemon juice: Brightens the apples and stops them from browning while you prep everything else.
• Ground cinnamon: A warm, gentle spice that ties the fruit together without overpowering it.
• Plain flour: This thickens the juices as they cook, so you get a luscious filling instead of a soggy bottom.
• Shortcrust pastry: Ready-rolled saves time, but if you make your own, keep it cold and handle it gently for the flakiest crust.
• Egg: Beaten and brushed on top, it gives that glossy, golden finish that makes the pie look bakery-perfect.
• Demerara sugar: Sprinkled over the glaze, it adds a sweet crunch that contrasts beautifully with the tender filling.

Instructions

Preheat and Prep:

Set your oven to 200°C (180°C fan) so it's properly hot when the pie goes in. This ensures the pastry starts crisping immediately.

Mix the Filling:

Toss the sliced apples with lemon juice, sugar, cinnamon, and flour until every piece is lightly coated. Fold in the blackberries gently so they don't break apart too much.

Line the Dish:

Press half the pastry into your pie dish, making sure it reaches up the sides and sits flat against the base. Trim any overhang with a sharp knife.

Add the Fruit:

Spoon the filling evenly into the pastry shell, spreading it out so there are no big gaps or mounds. The fruit will settle as it bakes.

Top and Seal:

Lay the second sheet of pastry over the filling, then trim and crimp the edges with your fingers or a fork to seal it tight. Cut a few small slits in the top so steam can escape without lifting the crust.

Glaze and Sugar:

Brush the beaten egg all over the top, then sprinkle the demerara sugar evenly. This creates that beautiful golden, crunchy finish.

Bake Until Golden:

Slide the pie into the oven and bake for 45 to 50 minutes, until the crust is deeply golden and you can see the filling bubbling through the slits. The smell will tell you when it's ready.

Cool and Serve:

Let the pie rest for 10 to 15 minutes before cutting into it. This lets the filling set just enough so it doesn't run everywhere when you serve it warm.

Save

I once made this pie for my mum's birthday and forgot to add the sugar to the filling. We ate it anyway, laughing, and poured extra custard over the top. It was still good, just very, very tart. Now I double-check my bowl before it goes in the oven.

Serving Suggestions

This pie is perfect with a big scoop of vanilla ice cream that melts into the warm filling, or a generous pour of hot custard. Whipped cream works too, especially if you fold in a little vanilla extract. I've even served it for breakfast with Greek yogurt, and no one complained.

Storage and Reheating

The pie keeps well covered at room temperature for a day, or in the fridge for up to three days. Reheat individual slices in the oven at 160°C for about 10 minutes to bring back that crisp crust. Microwaving works in a pinch, but the pastry will soften.

Variations and Swaps

You can swap the apples for pears if you want a softer, sweeter filling, or use frozen blackberries when fresh ones aren't around. A handful of raspberries mixed in adds a lovely sharpness. For a vegan version, use plant-based pastry and brush the top with almond or oat milk instead of egg.

• Try adding a pinch of nutmeg or cardamom to the filling for a warm, spiced twist.
• Sprinkle flaked almonds over the top before baking for extra crunch and flavor.
• If you like a glossy finish without egg, a light brush of milk and sugar works beautifully.

Save

This pie has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it fills your kitchen with warmth and your table with happy faces.

Recipe FAQs

→ What kind of apples work best?

Firm, tart varieties like Granny Smith or Bramley hold their shape and balance the sweetness of blackberries well.

→ Can I use frozen blackberries?

Yes, frozen blackberries can be used but may release more juice, so consider adding a bit more flour to thicken the filling.

→ How do I achieve a golden, crisp crust?

Brushing the pastry with beaten egg and sprinkling demerara sugar before baking creates a shiny, crisp, golden finish.

→ What’s the best way to prevent a soggy bottom?

Par-baking the base slightly or ensuring the filling isn’t overly wet can help maintain a crisp base.

→ Are there suitable plant-based alternatives for glazing?

Yes, a milk alternative like soy or almond milk or aquafaba can be used instead of egg wash for a vegan glaze.