Farmhouse blackberry & apple pie

Farmhouse blackberry & apple pie

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(12 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins

More effort

Serves 8
A comforting pudding using fresh late summer produce

Nutrition and extra info

  • Can be frozen uncooked


  • kcal596
  • fat30g
  • saturates10g
  • carbs80g
  • sugars41g
  • fibre5g
  • protein7g
  • salt0.52g
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  • 2 tbsp plain flour, plus extra for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 750g/1lb 10oz sweet dessert pastry
  • 1kg Bramley apples, peeled, cored, halved and sliced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 400g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 egg beaten with 2 tbsp milk



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

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Comments, questions and tips

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Julia's picture
5th Sep, 2019
I have tried the recipe, but I was not satisfied with the result. The filling contains a lot of blackberries and apples and a little bit of sugar. As a result I have got the sour filling. My children have refused to eat the pie. It was a waste of time and ingredients. The recepie can be improved if to use less blackberried and more sugar.
27th Aug, 2015
Delicious! As a baking novice I found it fairly easy. As others have said, there was too much fruit. In future 800g of apples (un-peeled weight) would be ample. Will need to do at least 2 hours cycling tomorrow though!
16th Sep, 2011
Great pie, but I found that my shallow 23cm tin was filled by only 800g fruit mixture
25th Aug, 2011
Really lovely pie, made with hand picked blackberries and apples! My friends were very impressed that I had made this myself!
26th Sep, 2010
Made for the first time, and it was the first time I'd made a pie and it worked fantastically. We had some friends over for sunday lunch and it was loved by all. We had also picked the blackberries from the hedgerows and it felt great using something we had been and collected ourselves.
Frantic Flapjack
11th Oct, 2009
Used blackberries we picked from the hedgerows. Really lovely, but the pastry fell to bits. It ended up looking like a patchwork quilt but it tasted gorgeous.
3rd Sep, 2009
just made this pie not turned out at all the pastry was overcooked and was done way way befor the apples and blackberrys which were still hard. need to cook apples and blackberrys first very dissapointed!
13th Aug, 2009
ooops rating. 4 because of the high calories and sat fat
13th Aug, 2009
Tried this recipe today. Looks exactly like the picture and tasted delicious. Made some vanilla ice cream with my new ice cream machine to go alongside. Yummy! Although I feel like after a slice I shouldn't eat anything sweet, calorie or saturated fat laden for a good week...
CookingQueen990's picture
13th Aug, 2015
Can I use shortcrust pastry and an lined/greased non loose bottom tin?
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