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Lulu's tips for the perfect blackberry and apple pie:

  • If the blackberries are particularly sweet, I'll reduce the sugar slightly. On the other hand, if they're quite tart, an extra spoonful of sugar helps balance the fruit without masking its flavour.
  • For more textural variety you could use a mixture of eating and cooking apples. The cooking apples soften into the filling, while the eating apples hold their shape and add a little extra texture.
  • I find this pie is best left to stand for 10-15 minutes before serving. It gives the fruit juices a chance to thicken slightly, making it much easier to slice without losing the delicious filling.
  • My favourite way to serve apple and blackberry pie is warm with plenty of custard, although it's just as good with vanilla ice cream or thick cream. If I have any leftovers, they're delicious gently reheated the next day - best to use the oven or air-fryer so the pastry remains crisp.

Units:

For the pastry

For the filling

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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.

  • step 2

    Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.

  • step 3

    Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.

  • step 4

    Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.

Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Lulu Grimes with a green background

Recipe from Good Food magazine, October 2006

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A star rating of 3.6 out of 5.10 ratings
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