A classic Apple and Blackberry Pie made with sweet apples, juicy blackberries, warm cinnamon, and flaky shortcrust pastry for a comforting, nostalgic dessert.
Author:Amy
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:British
Diet:Vegetarian
Ingredients
2 sheets sweet shortcrust pastry (400 g)
2 cups blackberries
1 (385 g) can apple slices, drained
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 200°C fan bake and lightly grease a pie dish.
Line the pie dish with one sheet of shortcrust pastry, trimming any excess.
In a bowl, combine the blackberries, apple slices, flour, brown sugar, and cinnamon, mixing gently until evenly coated.
Spoon the fruit filling into the prepared pastry base and spread evenly.
Cut the second sheet of pastry into strips and arrange over the filling to create a lattice top.
Lightly sprinkle the pastry with extra brown sugar if desired.
Bake for about 30 minutes, or until the pastry is golden and the filling is bubbling.
Remove from the oven and allow to cool slightly before serving.
Notes
Drain excess liquid from fruit to avoid a watery filling.
Fresh apples can be used instead of canned.
Add nutmeg or mixed spice for extra warmth.
Serve warm with ice cream, custard, or whipped cream.