Easy to Make Blackberry and Apple Pie Recipe

Updated on December 28, 2019
chef-de-jour profile image

Andrew has been making home made foods for years and can be found in the kitchen experimenting with all kinds of different recipes.

The blackberry and apple pie!
The blackberry and apple pie! | Source

Apple and Blackberry Pie

An apple and blackberry pie cooked to perfection and warm from the oven is surely one of the great culinary sights. Just smell those blackberries, oozing juice, combining beautifully with soft apple to produce a classic treat.

It's the end of July, nearing August, summer has peaked, and swallows are thinking of warmer climes. Farmers are harvesting the wheat, and the days are still long and warm.

Now's the time to get out into the countryside and pick those delicious-looking shiny blackberries! Beautiful and free! Perfect for a classic blackberry and apple pie.

It's long been the tradition in my family to scramble amongst the bramble and collect as many ripe blackberries as possible in readiness for a blackberry and apple pie, possibly the best pie you could ever bake.

Being out in nature is absolutely the best way to harvest your food, but with this pie, you could at a push use blackberries from a tin. I'll forgive you the luxury.

I've kept things nice and simple in this recipe—my pie came out a success and, believe me, if that's possible you too can make one just as good! Bon appetit!!

5 stars from 1 rating of blackberry and apple pie

Don't Forget!

In Britain, weight is used to measure out flour and other ingredients. In the USA, cups and spoons are used. To convert, just use this simple conversion:

4oz (ounces) or 115g flour British equals 1 cup in USA.

4oz (ounces) or 115g soft brown sugar equals half a cup in USA.

1oz (ounce) or 30g butter equals 2 tablespoons in USA.

Cook Time

Prep time: 55 min
Cook time: 1 hour 10 min
Ready in: 2 hours 5 min
Yields: Serves six to eight people
Freshly picked and washed blackberries
Freshly picked and washed blackberries | Source


  • 300g plain white flour
  • 80g butter, cold
  • half a cup water, cold
  • 4–5 cups fresh blackberries
  • 6 large bramley cooking apples
  • 2 tablespoons honey
  • 5 tablespoons lemon juice
Windfall Bramley apples!
Windfall Bramley apples! | Source


  1. Shortcrust pastry: In a large bowl, mix together flour and butter until crumbly. You can use a fork or your fingers to do this. Add cold water little by little until the mixture starts to bind together and you can form a rough ball. Try not to handle too much. The gentler you are the better the pastry will turn out. Pop it in the fridge to keep cool.
  2. Clean your freshly picked blackberries. My grandmother always used warm water and a teaspoon of vinegar in a glass bowl—leave the blackberries for about 5 minutes, then rinse them until squeaky clean.
  3. Peel the apples and slice into bite-sized pieces. Leave them in water and add a squeeze of lemon juice to stop them turning brown. You may want to cook the apple for 5–10 minutes to soften it up but this isn't always necessary.
  4. Roll out enough pastry to fit the bottom of your pie dish. You don't want the pastry too thin at this stage. Cut off any surplus pastry and save for later. Pop in the oven and bake until slightly brown. This will take about 15 minutes at 180c, but times can vary according to your oven.
  5. Line the dish with sliced apple first followed by a generous layer of blackberries. Repeat this layering until you reach near the top of the dish. You may want to add the honey at this point, dripping it round and round off a teaspoon.
  6. Roll out the pastry lid to the correct thickness. Brush the outer rim with milk or water and press lid down with thumb and finger to get a seal. Use a fork end to pattern the rim and to help seal the pastry. Use any extra pastry left over to decorate the lid. Cut several slots into the lid to help the steam escape when cooking.
  7. Place in oven and bake for 30 minutes at 180c, or until crust is golden brown and fruit cooked thoroughly. If you have a fan oven time may vary.
First cut into the golden pie!
First cut into the golden pie! | Source

Useful Tips

  • Choose a safe place for picking your blackberries—away from roads and pollution, above the 'dog line', and not on private land. Pick only those that are shiny, deep purple/black and clean. Leave those that are old, bruised, half-eaten!
  • Add sugar to the fruit if you like a sweeter version. Three tablespoons for a large pie should be enough. Extra honey can also be added.
  • For a proper pie, the whole dish should be pastry-lined so bake the inner pastry first (as per the instructions) to ensure it will not go soggy when the final bake takes place. Thicker pastry absorbs all the juices, thinner pastry tends to get soggy.
  • It's possible to slow bake the pie if you turn the oven down to 80–100c. This guarantees soft fruit but make sure you don't burn the pastry by regularly checking on the pie.
  • Serve with thick cream, custard, yoghurts and a sprinkling of sugar if needed.

Nutrition Facts
Serving size: 6
Calories 500
Calories from Fat162
% Daily Value *
Fat 18 g28%
Saturated fat 12 g60%
Carbohydrates 72 g24%
Sugar 15 g
Fiber 8 g32%
Protein 7 g14%
Cholesterol 59 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Blackberries - 'first flush' are usually the sweetest.
Blackberries - 'first flush' are usually the sweetest. | Source

Rubus fruticosus

Although considered an invasive weed by many the blackberry plant - known as brambles in the UK - can be 'tamed' and grown as a useful provider of extremely healthy food. Once the shoots and roots are under control in a viable area of a garden or plot fresh berries are guaranteed year after year, especially if the plot is south facing.

Blackberries contain many acids, oils and antioxidants which can be of benefit to health and even help fight cancerous growth.

Some commercial varieties of blackberry are seedless, which means that they are easier to digest but don't contain as much fibre as those picked in the wild.

Serve with custard, cream, ice cream or here greek yoghurt. Dream pie!
Serve with custard, cream, ice cream or here greek yoghurt. Dream pie! | Source

A Smart Alternative

Pudding or Pie?

Which of these desserts would you fancy?

See results

© 2012 Andrew Spacey


Submit a Comment
  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    5 years ago from Near Huddersfield, West Yorkshire,UK

    Thank you Dianna, much appreciate your visit and comment. This pie is a traditional favourite and stands the test of time!

  • teaches12345 profile image

    Dianna Mendez 

    5 years ago

    An excellent use of fresh blackberries. I remember picking them in the summer and anticipating a nice pie for dessert. Your hub is well designed and filled with interesting content. Five stars on the recipe!

  • ienjoythis profile image

    M Carnahan 

    7 years ago from Nevada

    Andrew, this looks extremely tasty! Never seen a deep pie like that but i'm sure it'd be delicious with a bowl of vanilla ice cream :)


  • pstraubie48 profile image

    Patricia Scott 

    7 years ago from North Central Florida

    This is a recipe I must try. I grew up on a small farm and we had about a half acre of blackberry ad raspberry bushes. I loved being asked to pick them as it meant I got to eat and eat too. Yum...I look forward to giving this a try. thank you for sharing this with us.

    Sending Angels your way :) ps

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    With a teenage son and some guests at the table this pie didn't last long! Many thanks for the visit and comment.

  • Daisy Mariposa profile image

    Daisy Mariposa 

    7 years ago from Orange County (Southern California)


    The best part of this wonderful-sounding recipe is your photograph, waiting anxiously to devour your pie.

    Your Hub is terrific. Well done!

  • livingsta profile image


    7 years ago from United Kingdom

    Thank you ! Simple and great!

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    Yes, thanks donnah75, this is the one dish we have deep enough for a proper pie! Serve with cream or custard (you have custard?) or cold yoghurt....I'm getting hungry again!

    Appreciate your time.

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    Thank you for the visiting comment vespawoolf. Each season out I go with a collecting pot to get the juicy blackberries...no matter the amount of high tech stuff that surrounds us...we walk out into the woods like good old fashioned gatherers! It's ll worth it in the end when that pie emerges.

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    Thank you moonlake. This deep pie was delicious with cream ...not too much...just enough...well ok...too much!

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    I hope you get back to the blackberries soon starstream! Thanks for the visit and comment. Appreciated.

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    Thank you for the visit and comment. Canned blackberries I don't think I've seen in Europe....you should get something similar if you use good apples and smother the pie in cream or custard!

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    Grateful thanks. Deep dish pie,full pastry surround.....double cream delight! I wish you well with the pie making, nothing like food from the wild.

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    Many thanks to ALL OF YOU for commenting. Being a naive type of person in the kitchen this is one pie I can safely have a go at without setting fire to anything or melting pan handles etc etc.

    donnah75 the pie dish is deep because a) this is the on ly pie dish we have and b) our teenage son could eat horses most of the time.

    vespawoolf yes the pie was delicious perhaps the double cream just shading good old english custard!

    moonlake thanks and good pie hunting.

    starstream I hope you're closer to blackberries some day.

    melchi thanks, a pie is a great tradition, set right in the centre of the table steaming hot!

    whowas - thanks - I wish you well with the pie making....and eating!

  • profile image


    7 years ago

    Still waiting for our blackberries to ripen here - that bit further north. We have both blackberries and apples in the garden and a pie like this is a firm favorite in our household.

    I have to admit however, that the sheer abundant depth of your pie is astonishing! I feel quite hungry now.

    You know, the pie reminds me of the 'deeper'n ever pie' that the creatures in Brian Jaques Redwall books delight in so frequently.

    Yum. :)

  • MelChi profile image

    Melanie Chisnall 

    7 years ago from Cape Town, South Africa

    I've never cooked with blackberries, they aren't so readily available here but I'll give it a try soon - even if I have to buy the canned ones (although I'd prefer fresh!)

    Great hub! Voted up!

  • starstream profile image

    Dreamer at heart 

    7 years ago from Northern California

    I enjoyed reading your recipe and seeing the wonderful blackberry photo. In the wilds of Oregon grow many a blackberry. Unfortunately I am many miles from those memories.

  • moonlake profile image


    7 years ago from America

    Your blackberries look good. Ours were small this year. The pie looks so good. Voted uP!...Like the idea of warm water and teaspoon vinegar. Never heard of that.

  • vespawoolf profile image

    Vespa Woolf 

    7 years ago from Peru, South America

    Wow, when I saw this title I didn't expect to find such a beautiful, well-done hub! I love the gorgeous pictures, especially the one of the brambles and the berries. The pie looks mouth-watering. Blackberries are one of my favorite berries. This is awesome. Voted up and shared!

  • donnah75 profile image

    Donna Hilbrandt 

    7 years ago from Upstate New York

    I never thought of combining apples and blackberries in a pie. And wow that is a massive deep dish pie dish you have! Impressive pie and it looks delicious. Voted up and sharing.

  • chef-de-jour profile imageAUTHOR

    Andrew Spacey 

    7 years ago from Near Huddersfield, West Yorkshire,UK

    Many thanks for the visit and comment stessily. This great pie classic comes in all sorts of guises but for me the plain ingredients, the pure fruit, the buttery pastry, are all that's needed for a delicious dessert. My old grandmother introduced me to the blackberry and apple pie - we'd go out into the farmlands weekends and pick till our fingers were purple! - then I'd watch her create the magic crust!

    Good pie making to you!

  • profile image


    7 years ago

    chef-de-jour, Such a photogenic pie, which I am sure is equally delicious because your recipe is reminiscent somewhat of mine. I also grew up with the tip of warm water and vinegar for squeaky cleanness; it is a valuable tip. I can't help but wonder what book has the place of honor to the right of your scrumptious pie in the first photo.

    Visions of this pie are dancing in my head.

    Appreciatively, Stessily


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