Warm Apple Blackberry Delight (Printable)

A comforting dessert with golden crust, tender apples, and juicy blackberries.

# What You'll Need:

→ Fruit Filling

01 - 4 large apples (such as Granny Smith or Bramley), peeled, cored, and sliced
02 - 8.8 ounces fresh blackberries
03 - 0.44 cup granulated sugar
04 - 1 tablespoon lemon juice
05 - 1 teaspoon ground cinnamon
06 - 2 tablespoons all-purpose flour

→ Pastry

07 - 11.3 ounces ready-rolled shortcrust pastry (or homemade equivalent)
08 - 1 egg, beaten (for glaze)
09 - 2 tablespoons demerara sugar (for sprinkling)

# How-to Steps:

01 - Set oven temperature to 400°F (200°C, 180°C fan).
02 - In a large bowl, toss the apple slices with lemon juice, sugar, cinnamon, and flour. Gently fold in the blackberries.
03 - Line a 9-inch pie dish with half of the pastry, pressing into edges and trimming any excess.
04 - Spoon the fruit mixture evenly into the pastry-lined dish.
05 - Roll out remaining pastry and place over the filling. Trim and crimp edges to seal. Cut small slits in top for steam to escape.
06 - Brush the pastry surface with beaten egg and sprinkle with demerara sugar.
07 - Bake in preheated oven for 45 to 50 minutes, until crust is golden and filling bubbles.
08 - Let the pie cool for 10 to 15 minutes before serving warm.

# Expert Pointers:

01 -
  • The tartness of the apples balances the sweet, jammy blackberries in a way that feels both comforting and exciting.
  • It comes together quickly with ready-rolled pastry, but still looks and tastes like you spent all day in the kitchen.
  • That golden, sugar-crusted top cracks perfectly under a spoon, and the filling stays soft and warm for ages.
02 -
  • If you skip the flour in the filling, the juices will turn the bottom crust soggy and the pie will be a runny mess.
  • Don't overfill the pie or the fruit will bubble over the edges and burn onto your oven floor.
  • Cutting slits in the top crust isn't just decorative, it stops the whole thing from puffing up and cracking.
03 -
  • Keep your pastry as cold as possible before baking, it makes the crust flakier and stops it shrinking in the oven.
  • If the edges start browning too quickly, cover them loosely with foil and let the center catch up.
  • Let the pie cool for at least 10 minutes, it's tempting to dive in but the filling needs time to thicken properly.

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