British Apple and Blackberry Pie
A classic British pie, this recipe delivers a delicious blend of late summer apples and blackberries perfect for serving with cream or custard.
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Instructions
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Preheat the oven to 425 F/220 C/Gas 7.
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Combine flour, butter, and salt in a large bowl, rubbing the butter into the flour until fine breadcrumbs form.
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Stir in water with a cold knife until the dough binds, adding more water if needed, then wrap and chill for 15-30 minutes.
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Simmer apples with lemon juice and water in a large pan over medium-high heat until soft, then add sugar and blackberries.
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Remove the apple mixture from heat, stir in butter, and allow it to cool completely.
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Roll out half the chilled pastry to line a 7-inch/13-centimeter pie dish, then fill with the cooled fruit mixture.
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Roll out the remaining pastry for the top, dampen the dish edges with water, cover the pie, and firmly press and crimp the edges to seal.
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Brush the pie top with milk and bake in the hot oven for 20-25 minutes.
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Serve the pie hot or cold with cream or custard.