Apple and Blackberry Pie

5 from 1 vote

This delicious homemade Apple & Blackberry pie has the flakiest crust and perfectly cooked sweet & sour apple filling.

Prep Time1

Cook Time40

Total Time1 40

Course: Dessert

Cuisine: American, british, English

Diet: Halal, Vegetarian

Servings: people

Calories: 405kcal

Sift the flour, baking powder, and salt together in a large bowl.
Add the melted butter, sugar, egg, and yogurt to the dry ingredients and mix until you form a dough.
Knead the dough for a minute until it feels soft and smooth.
Cover the dough and let it cool in the fridge for half an hour while preparing the pie filling.

Preheat the oven to 180 °C (356℉) (fan oven).
Peel, core, and slice the apples.
Melt the butter in a large pan and add the apples, sugar, cinnamon, and nutmeg.
Give it a good stir, making sure all apples are evenly covered with cinnamon, nutmeg, and sugar.
Cook until the apples are slightly softened, remove from the heat, and then add the blackberries.
Remove the pan from the heat and gently mix the berries with apples.
Let the filling cool down for 10 minutes before assembling the pie.

Take the pastry out of the fridge and divide it into ⅔ and ⅓.
Use the larger section (the ⅔) of the pastry to line your 25 cm (10") pie dish.
Roll the pastry out the size of 33 cm (13") Ø disc and gently transfer it to your pie dish.
Trim the edges and gently press to tuck the pastry in the cavity of the pie dish.
Fill the pastry shell with the apple and blackberry filling and spread it evenly.
Keep the pie in the fridge while preparing the lattice top.
Roll out the other piece of the dough ball into a 25cm (10") Ø disc and cut it into 10 strips using a sharp small knife.
Thread the strips over and under one another, pulling back strips as necessary to weave. Use the shorter strips for the edges and the longer ones for the middle of the pie. Trim each strip comes to the edge of the pie.
If you don't want to make a lattice top, just cover the top of the filling with the dough disc and make a small hole in the middle to let the steam out.
Crimp or pinch the outer edge to seal the top and bottom crusts together.
Egg wash the lattice top with the egg yolk using a brush.
Place the pie in preheated oven and bake for 30 minutes. Check the pie and cover the top with tin foil if it is already brown and bake it for another 15 minutes or until the filling is bubbling away.
Serve it with a dollop of ice cream, clotted cream, vanilla custard, or cream.

Measure the flour correctly using an electronic scale! Adding too much flour to the dough will change the texture and the taste of the crust.
Don’t overmix the dough – Stir just enough to bring it together. Overworking can make pastry tough.
If your Apple and Blackberry Pie is getting brown too quickly, cover the crust with tin foil to slow down the browning and avoid the crust burning.
You can prepare the filling and the pastry a couple of days in advance and keep them refrigerated until you want to bake your pie. Leave the pastry at room temperature for 10 minutes before rolling it out.
You can get 8 medium-sized portions, so it is a real crowd-pleaser.
Cool before cutting – Let the pie rest for a few hours. This gives the filling time to settle so the slices hold together.