Why You’ll Love Apple and Blackberry Pie Recipe

I keep this pie recipe on hand because it’s quick to prepare and always delivers great results. I like how the apples provide softness and sweetness while the blackberries add a slightly tart contrast. Using ready-made shortcrust pastry makes this recipe easy and approachable, yet it still feels homemade and special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 2 sheets sweet shortcrust pastry (400g)

• 2 cups blackberries

• 1 can apple slices (385g)

• 2 Tbsp flour

• 2 Tbsp brown sugar

• 1 tsp cinnamon

Directions

I begin by preheating the oven to 200°C fan bake. I lightly grease a pie dish, then line it with one sheet of shortcrust pastry, trimming off any excess around the edges.

In a mixing bowl, I combine the blackberries, apple slices, flour, brown sugar, and cinnamon, gently stirring until everything is evenly coated. I pour the fruit mixture into the prepared pie crust and spread it out so it reaches the edges evenly.

Next, I cut the second sheet of pastry into strips and lay them over the filling to create a lattice-style top. I lightly dust the top with a little extra brown sugar for added sweetness and color.

I bake the pie for about 30 minutes, or until the pastry is golden and the filling is bubbling and cooked through. Once baked, I remove it from the oven and allow it to cool slightly before serving.

Servings and Timing

This pie serves 8 people. I usually spend about 10 minutes preparing it and 30 minutes baking, making the total time around 40 minutes.

Variations

Sometimes I use fresh apples instead of canned, peeling and slicing them thinly before mixing them with the blackberries. I also like adding a pinch of nutmeg or mixed spice for extra warmth. When blackberries aren’t in season, frozen or canned blackberries work well as long as any excess liquid is drained.

Storage/Reheating

I store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual slices in the oven or microwave until heated through. I find it tastes best when served warm rather than cold.

FAQs

Can I use fresh apples instead of canned?

Yes, I peel and slice fresh apples thinly before adding them to the filling.

Can frozen blackberries be used?

Yes, I thaw them first and drain any excess liquid to prevent a soggy pie.

How do I stop the pie from being watery?

The flour helps thicken the filling, and draining excess liquid from fruit makes a big difference.

Can I make this pie ahead of time?

Yes, I bake it earlier in the day and gently reheat before serving.

What pastry works best?

I like sweet shortcrust pastry, but regular shortcrust works too.

Can I add more spices?

Yes, I sometimes add nutmeg, mixed spice, or extra cinnamon.

How do I know when the pie is done?

The pastry should be golden and the filling bubbling through the top.

Can I freeze this pie?

Yes, I freeze it after baking and cooling, then reheat it in the oven.

What should I serve with this pie?

I love serving it with vanilla ice cream, whipped cream, or custard.

Can I reduce the sugar?

Yes, I slightly reduce the sugar if the fruit is very sweet.

Conclusion

I love how this Apple and Blackberry Pie brings together simple ingredients to create a comforting, crowd-pleasing dessert. The flaky pastry, warm spiced fruit filling, and ease of preparation make it a recipe I turn to whenever I want a reliable and delicious homemade pie.