Apple Blackberry Pie

    1 hour 10 minutes

    One of the best fruit combinations for a pie! Chunky apple slices add texture while the blackberries add a natural sweetness and a lovely deep purple colour. Hard to resist served warm with vanilla ice cream or custard!

    26 people made this

    Serves: 8 

    • 2 shortcrust pastry sheets
    • 200g caster sugar
    • 1 tablespoon cornflour
    • 1/2 teaspoon ground cinnamon
    • 300g fresh blackberries
    • 225g apples - peeled, cored and sliced
    • 2 tablespoons butter, cut into small pieces

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 190 degrees C. On a lightly floured surface, roll out one sheet of pastry and place in a 23cm pie dish. Roll out another sheet of pastry to top the pie and set aside.
    2. In a large bowl, mix together the sugar, cornflour and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Set aside for 20 minutes.
    3. Spoon filling into pastry lined dish. Dot the top with the pieces of butter. Moisten the edge of the pastry with water. Cover with top pastry sheet; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
    4. Bake in preheated oven for 25 minutes. Remove foil and continue baking for 20 to 25 minutes, or until pastry is golden brown. Cool on wire rack.


    To check if your pie is cooked through, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

    If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with foil to shield it from the heat.

    To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.

    Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.

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    Reviews in English (127)


    This pie, according to my husband, is awesome. The apples really do help smooth the texture. I didn't have any tapioca, so I added about a tablespoon of cornstarch to thicken the berry/apple mixture. I will definitely be making this recipe again.  -  11 Apr 2009  (Review from Allrecipes USA and Canada)


    LOVE, LOVE, LOVE this pie. This is by far the best pie I have ever made!! Your berries should be naturally sweet or they can taste tart in the pie....still good. I add a little extra cinnamon and some vanilla. It is perfect. Look forward to baking this many more times. ps....I also use the Best Ever Pie Crust, it is so easy and fast to make. I use half butter half shortening for the dough and it is delicious!!  -  17 May 2009  (Review from Allrecipes USA and Canada)


    Excellent! After making a Blackberry pie, I had a couple of cups of berries left over and tried this recipe, it was way better than the blackberry-only pie-perfect texture and very delicious!!  -  19 Apr 2007  (Review from Allrecipes USA and Canada)