Seasonal, Sweet Treats, Yummy Recipes

Totally worth every Scratch and Scrape: Apple and Blackberry Pie

After our adventures picking blackberries I’m back to share a recipe for the Apple and Blackberry Pie I baked.

I also wanted to share a few quick tips for your freshly picked blackberries when you get home with them:

  • Get them out of the plastic bag (if you used one) and into a bowl/container as soon as you get home to avoid them squishing
  • If you’re not up for baking after climbing and scrounging through brambles for an hour (hello me!) then cover your bowl/container (or in my case gigantic pot) and refrigerate until your ready to use them within 48 hours (the sooner the better though)
  • When you’re ready to make your pie (or jam) soak your blackberries in cold water to kill any stray bugs/spiders and clean them
  • The easiest way for me is to fill a colander with the blackberries I’ll be using (picking any dodgy looking ones and throwing them out) and place the colander inside a bowl before filling the bowl with water
  • Leave them soaking for 30 minutes before lifting the colander and letting them drain
  • You can then use your blackberries for whatever your little heart desires or if you prefer they are now ready for sticking in the freezer

Apple and Blackberry Pie

  • Pastry for a 9 inch pie dish and lattice on top
  • 1 1/2 to 2 cups (1 pint) of fresh blackberries
  • 5 cups (4-5 apples) of peeled and then thinly sliced cooking apples (bramley or granny smith)
  • 3/4 cup of sugar
  • 2 Tablespoons of butter (or margarine)
  • 1 Tablespoon of lemon juice
  • 2 Tablespoons of cornstarch
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg (optional)
  • 1 egg, lightly beaten
  • 1 Tablespoon of milk
  • Extra sugar for sprinkling

1/  Press your pastry into your pie dish

2/  Place a layer of apples on top of your pastry

3/  In a large bowl combine your blackberries and the remaining sliced apple and sprinkle with lemon juice  (note: this time around I didn’t mix together all the fruit and just chucked it all into the pie shell (thus the picture) but I highly recommend mixing them together first as it gives your filling a much nicer consistency)

4/  Add to your bowl the sugar, cinnamon and cornstarch and gently toss together (again, much nicer if you mix these in the bowl before adding to the pie dish, ignore that I missed that step in the photos)

5/  Spoon your fruit mixture into the pie shell and place dots of butter (margarine) on top

6/  Your pie is now ready for the lattice work on top (I made a whole “top” for mine but I much prefer how it holds together with lattice work and will do that again next time), seal the edges

7/  Give your pastry a light wash with the egg and milk and sprinkle sugar on top

8/  Bake at 190C (375F) for 40 minutes or until golden on top and the blackberries are bubbling.  Stick a skewer in and taste one of the apple slices to check if its soft.  If not pop your pie back in for another 5 minutes and test again

9/  Sprinkle with a little icing sugar (confectioners) if you like and serve with whipped cream or a scoop of vanilla ice cream

10/  Enjoy!

* Altered version of this recipe

4 thoughts on “Totally worth every Scratch and Scrape: Apple and Blackberry Pie”

  1. Fancy sending a couple pieces my way? It will have to travel in a refrigerated container on the Maersk ship of course ;-).

    Hope u r well Jen!!


  2. Nick – Thanks, we’re all well 🙂

    Elena – Thank you for stopping by and yep definitely easy enough to do with kids (especially if you buy the pastry shell). Enjoy!


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