The perfect Blackberry and Apple Pie

September 27, 2016

Eager to cherish those last days and hours of autumn sunshine, Heidi, our designer, and her family, set out on the hunt for blackberries. 

They had hatched a plan, after watching Pastry Week on The Great British Bake Off, that an apple and blackberry pie would be the ideal finale for their Sunday lunch!

As is always the case, the biggest, juiciest berries are just out of reach of hands, big and small! So, a team effort was required to gather the best jewels! After a good hour or so, with a few little scratches and a mass of purple stained fingers, the basket was full enough for a good sized pie.

Back at home, Heidi and the children prepared the apples and foraged blackberries. The pastry was then made, and rolled out on our marble pastry board, which is just perfect for keeping the pastry cool and easier to work with. Heidi uses the extra large pastry board, perfect for extra large pies.

Once the pie was ready for the oven, the leftover pastry was passed to little hands to make mini jam tarts. 

So much fun and some tasty treats to look forward to, as well! Perfect!



  • 2 tbsp plain flour



    , plus extra for dusting
  • 750g/1lb 10oz sweet dessert pastry
  • 1kg Bramley apples
    Bramley apples



    , peeled, cored, halved and sliced
  • 400g blackberries



  • 140g caster sugar, plus extra for sprinkling
  • pinch ground cinnamon



  • egg



     beaten with 2 tbsp milk


  1. Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.

  2. Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.

  3. Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm – if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.

Written By: Jayne Little

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