Mary Berry Apple Blackberry Pie Recipe

This classic Apple Blackberry Pie is a autumnal comfort food as well as being beautifully rustic. Stewing the apples slightly before baking makes the filling go tender and juicy, which along with the tart blackberries adds a sweet-sharp depth to this pie that is so warming on a crisp afternoon.

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Mary Berry Apple Blackberry Pie Recipe Ingredients

• The Sweet Pastry:
  • 225g (8 oz) plain flour
  • 100g (3 1/2 oz) butter, chilled and cubed
  • 25g (1 oz) icing sugar, sifted
  • 1 egg, beaten
  • 1 tbsp cold water
• The Fruit Filling:
  • 750g (1 lb 10 oz) cooking apples (Bramleys), peeled, cored, and sliced thick
  • 250g (9 oz) blackberries
  • 150g (5 oz) caster sugar (plus extra for sprinkling)
  • 1 tbsp cornflour (optional, if berries are very juicy)
  • 1 egg or a little milk (for glazing)

How To Make Mary Berry Apple Blackberry Pie Recipe

1. Rub the fat: Measure the flour and icing sugar into a large bowl. Rub in the chilled butter with your fingertips until the mixture resembles fine breadcrumbs.
2. Bind the dough: Mix the beaten egg with the water. Pour this into the flour mixture and mix with a round-bladed knife until the dough comes together. Knead briefly on a floured surface until smooth, wrap in cling film, and chill for 30 minutes.
3. Prep the apples: Place the sliced apples and sugar in a large saucepan with 1 tablespoon of water. Cover and cook gently for about 5-7 minutes until the apples are just starting to soften but still hold their shape. Remove from heat and let cool completely. (Drain excess liquid if it’s very wet).
4. Roll the base: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Cut off about one-third of the pastry for the lid. Roll out the larger piece and use it to line a 23cm (9 inch) pie dish or plate.
5. Fill the pie: Toss the blackberries with the cooled apples (and cornflour if using). Spoon the fruit filling into the pastry-lined dish, piling it high in the center.
6. Top the pie: Roll out the remaining pastry to form a lid. Brush the rim of the base with water. Place the lid over the fruit and press the edges together to seal. Trim and crimp the edges (flute with fingers or use a fork).
7. Glaze and vent: Cut a steam hole in the center. Brush the top with beaten egg (or milk) and sprinkle generously with extra sugar.
8. Bake the pie: Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot.

Recipe Tips!

• Pre-cooking Apples: Mary often recommends pre-cooking Bramley apples slightly. If you put them in raw, they shrink massively during baking, leaving a huge gap between the filling and the pastry lid.
• Soggy Bottom Prevention: To ensure a crisp base, place a metal baking sheet in the oven while it preheats. Place your pie dish directly onto this hot sheet to cook the bottom pastry immediately.
• Blackberry Timing: Don’t cook the blackberries with the apples in the saucepan! They are delicate and will turn into mush. Fold them into the cooled apples gently just before filling the pie.
• Chilling: Always chill the pastry before rolling. If the butter melts, the pastry becomes greasy and tough. If it gets too warm while working, pop it back in the fridge for 10 minutes.

What To Serve With Mary Berry Apple Blackberry Pie Recipe?

This Mary Berry Apple Blackberry Pie Recipe is the quintessential Sunday dessert! A jug of hot Custard is the traditional partner, warming you up from the inside. For a temperature contrast, a scoop of Vanilla Ice Cream melting into the hot fruit is unbeatable. If you prefer something lighter, a dollop of Crème Fraîche or whipped cream balances the tartness of the blackberries perfectly.

How To Store Mary Berry Apple Blackberry Pie Recipe

• Refrigerate: Store the cooled pie in the fridge, loosely covered with foil, for up to 3 days. The pastry will soften over time.
• Reheat: To restore the crispness, reheat slices in a 180°C oven for 15-20 minutes. Microwaving will make the pastry soggy.
• Freeze: You can freeze the uncooked pie (assembled) or the cooked pie. Freeze for up to 3 months. If baking from frozen uncooked, add 20-25 minutes to the baking time.

Mary Berry Apple Blackberry Pie Recipe Nutrition Facts

• Calories: 420 kcal
• Fat: 18g
• Carbohydrates: 60g
• Protein: 5g

Nutrition information is estimated per slice (serves 6).

FAQs

Try More Recipes:

• Mary Berry Pecan Pie​ Recipe
• Mary Berry Classic Apple Pie Recipe
• Mary Berry Frangipane Mince Pies​ Recipe