|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 54g||19%|
|Dietary Fiber 3g||11%|
|Total Sugars 25g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apple pie is a classic dessert or teatime treat. Add fresh blackberries for a flavorful twist, and you have a winner. Fat blackberries oozing purple juice with sweet, melting apples, and sugar—it's simply delicious.
This blackberry and apple pie recipe is quick, easy, and ensures a perfect result every time. Enjoy a slice served with custard, cream, or ice cream.
For the Pastry:
200 grams (7 ounces) all-purpose flour
110 grams (4 ounces) unsalted butter, cubed or an equal mix of butter and lard
1 pinch kosher salt
2 to 3 tablespoons cold water
For the Filling:
1 pound cooking apples, peeled, cored, and quartered
2 tablespoons lemon juice
4 to 6 tablespoons cold water
1/2 cup granulated sugar
40 grams (5 ounces) blackberries
25 grams (1 ounce) unsalted butter
1 tablespoon milk, more as needed
Make the Pastry
Gather the pastry ingredients.
Place the flour, butter, and salt in a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs; work as quickly as possible to prevent the dough from becoming too warm.
Add the water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, a teaspoon at a time, if the mixture is too dry.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and a maximum of 30 minutes. Preheat the oven to 425 F/220 C/Gas 7.
Make the Filling
Gather the filling ingredients.
In a large pan, set over medium-high heat, simmer the apples with the lemon juice and water until soft.
Add the sugar and blackberries to the cooked apples.
Remove from the heat and add the butter. Leave to cool.
Assemble the Pie
Roll out half the pastry and line a 7-inch/13-centimeter pie dish.
Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish.
Roll out the remaining pastry to make a top for the pie.
Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together.
Crimp the edges for some decoration.
Brush the top of the pie with milk and bake at the top of a hot oven for 20 to 25 minutes.
The dough can also be made in a bowl of a food processor by mixing the flour, butter, and salt on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Cover with plastic wrap and chill as above.
Choosing the Right Apple
How to Freeze
You can freeze a pie, but it is best to freeze it uncooked. Wrap the unbaked pie in plastic wrap—at least a couple of layers—and place the wrapped pie in a large freezer bag. It will keep for up to three months. When ready to bake, make sure to cut slits in the top crust to let the steam come out while it is baking.
Why is my pie runny?
As you slice into that freshly baked pie, you may discover the filling is runny; this is due to the fruit releasing liquid as it cooks. An easy fix is that the pie needs more time in the oven; the crust may be turning a nice golden color, but the filling isn't fully cooked. Cover the crust with aluminum foil and continue baking for a few more minutes. If this doesn't do the trick, here are some tips for next time:
- Add a thickener to the pie filling. This can be cornstarch, quick-cooking tapioca, or arrowroot powder. Each has its pros and cons and will react differently depending on the fruit used, so choose carefully.
- If the filling seems very liquidy, drain off some of the juice before spooning it into the pie crust.