Warm Apple Blackberry Delight (Print)

Golden crust with tender apples and juicy blackberries, perfect for a cozy finish.

# What You Need:

01 - 4 large apples (Granny Smith or Bramley), peeled, cored, and sliced

02 - 8.8 oz fresh blackberries

03 - 1/2 cup granulated sugar

04 - 1 tablespoon lemon juice

05 - 1 teaspoon ground cinnamon

06 - 2 tablespoons all-purpose flour

07 - 11.3 oz ready-rolled shortcrust pastry (or homemade equivalent)

08 - 1 egg, beaten (for glaze)

09 - 2 tablespoons demerara sugar (for sprinkling)

01 - Preheat oven to 400°F.

02 - In a large bowl, toss sliced apples with lemon juice, granulated sugar, cinnamon, and flour. Gently fold in blackberries.

03 - Line a 9-inch pie dish with half the pastry, pressing into edges and trimming excess.

04 - Spoon fruit filling evenly into the pastry-lined dish.

05 - Roll out remaining pastry and cover the filling. Trim and crimp edges to seal. Cut small slits on top for steam release.

06 - Brush top with beaten egg and sprinkle with demerara sugar.

07 - Bake for 45–50 minutes until crust is golden and filling bubbles.

08 - Allow pie to cool 10–15 minutes before serving warm.

01 -

The pastry turns impossibly golden and flaky without any fuss.
Blackberries add a deep, jammy sweetness that makes every bite different.
It fills the house with the kind of smell that makes people wander into the kitchen.
You can make it with whatever apples you have on hand.

02 -

Dont skip the flour in the filling or youll end up with a soupy pie and a soggy bottom.
Cut the steam slits wide enough to actually vent, tiny pricks dont do much.
If your pastry tears while rolling, patch it with scraps and press gently, it wont show once baked.

03 -

Chill your pastry for 10 minutes before rolling if its too soft, it makes handling easier and prevents shrinking.
Taste your apples before adding sugar, some varieties need less sweetness than others.
Brush the egg glaze only on the top, not the edges, or theyll brown too fast and turn bitter.