Mary Berry Blackberry and Apple Pie Recipe

Mary Berry Blackberry and Apple Pie is a classic British dessert that blends the sweetness of apples with the rich, tangy juiciness of blackberries, all wrapped inside a flaky, golden pastry. The fruit softens beautifully as it bakes, creating a vibrant, jammy filling that bursts with flavour.

This pie is perfect for family dinners, Sunday roasts, or cosy autumn afternoons when you want something warm, comforting, and homemade. With simple ingredients and straightforward steps, this recipe gives you a traditional pie that looks rustic and tastes exceptional every time.

What Is Mary Berry’s Blackberry and Apple Pie?

Mary Berry Blackberry and Apple Pie is a traditional fruit-filled pastry made with tart cooking apples, sweet blackberries, sugar, and a buttery shortcrust pastry. It delivers the perfect balance of sweet, sharp, and buttery flavours in one comforting dessert.

Other Popular Mary Berry Recipes

• Mary Berry Cherry and Almond Cake
• Mary Berry Chocolate Swiss Roll
• Mary Berry Christmas Stollen
• Mary Berry Chicken Leek Pie

Why This Recipe Is Worth Trying

• Combines two seasonal fruits for a rich, well-balanced filling
• Uses simple ingredients you likely already have at home
• Produces a crisp, buttery pastry that pairs beautifully with warm fruit
• Ideal for weekend baking, festive meals, or hearty family desserts
• Delicious served warm with cream, ice cream, or custard

Essential Ingredients to Make Mary Berry Blackberry and Apple Pie

For the Pastry:

• 300g plain flour
• 150g cold butter, cubed
• 2–3 tbsp cold water
• 1 tbsp caster sugar
• Pinch of salt

For the Filling:

• 3 large cooking apples, peeled and sliced
• 200g blackberries (fresh or frozen)
• 100g caster sugar (plus extra to adjust sweetness)
• 1 tbsp lemon juice
• 1 tbsp cornflour (optional, for thickening)
• ½ tsp ground cinnamon (optional)

For Finishing:

• 1 egg (beaten, for glaze)
• 1 tbsp sugar for sprinkling

Handy Kitchen Tools for Best Results

• Mixing bowl
• Pastry cutter or fingertips
• Rolling pin
• 20–23cm pie dish
• Knife and peeler
• Baking parchment
• Pastry brush
• Cooling rack

Step-by-Step Guide to Making Mary Berry Blackberry and Apple Pie

Step 1: Make the pastry

Rub the cold butter into the flour, sugar, and salt until the mixture resembles breadcrumbs. Add cold water gradually until a smooth dough forms.

Step 2: Chill the dough

Wrap the pastry in cling film and chill it for at least 20–30 minutes so it becomes firm and easier to roll.

Step 3: Prepare the filling

Mix the sliced apples with blackberries, sugar, lemon juice, and cornflour if using. Stir gently so the fruit stays intact.

Step 4: Roll out the pastry

Roll out two-thirds of the dough and line the base of a pie dish. Trim the edges neatly.

Step 5: Add the fruit mixture

Spoon the apple and blackberry mixture into the pastry-lined dish, spreading it evenly.

Step 6: Add the pie lid

Roll out the remaining pastry and place it over the top. Seal the edges by crimping with a fork or your fingers.

Step 7: Glaze and decorate

Brush the top with beaten egg and sprinkle lightly with sugar. Cut a small slit in the middle to allow steam to escape.

Step 8: Bake the pie

Bake at 180°C (350°F) for 40–45 minutes until the pastry is golden and the filling is bubbling gently.

Step 9: Cool and serve

Allow the pie to cool for at least 15 minutes before slicing so the filling can settle.

What I Got Wrong (And How I Fixed It)

• Filling too runny — adding cornflour gave a thicker, jam-like texture
• Pastry shrank — chilling the dough prevented shrinking
• Fruit too tart — adjusting sugar based on fruit sweetness solved it
• The top browned too fast — covering loosely with foil helped control colour

Healthier Version of Mary Berry’s Blackberry and Apple Pie

A lighter version can be made using wholemeal flour for part of the pastry, reducing the sugar, or using plant-based butter for a dairy-free alternative. The natural sweetness of apples and blackberries keeps the flavour full, even with adjustments.

Ingredient Substitutions for Mary Berry Blackberry and Apple Pie

• Swap blackberries for blueberries when out of season
• Replace caster sugar with honey or coconut sugar
• Use ready-made pastry for convenience
• Add pears for a softer, sweeter filling
• Sprinkle chopped almonds on top for crunch

Pairing Ideas: What to Serve With Mary Berry Blackberry and Apple Pie

• Warm custard – A comforting, classic combination
• Vanilla ice cream – Melts beautifully into the warm filling
• Double cream – Adds richness without overpowering
• Cinnamon whipped cream – A fragrant twist
• Hot tea – Balances the sweetness perfectly

Expert Tips to Make Perfect Blackberry and Apple Pie

• Use cooking apples for the best texture and flavour
• Dry blackberries lightly if they’re very wet
• Chill the pastry well so it rolls smoothly without tearing
• Keep butter cold for a flaky pastry
• Cut a small vent so the pie doesn’t overflow
• Taste the fruit and adjust the sugar before baking

Creative Ways to Customize Mary Berry Blackberry and Apple Pie

• Create a lattice top for a decorative finish
• Add a crumble topping for extra texture
• Mix in ginger for a warming spice twist
• Brush with milk instead of egg for a softer crust
• Add orange zest to brighten the filling

Storing Mary Berry Blackberry and Apple Pie the Right Way

• Store at room temperature for 24 hours, covered
• Refrigerate for up to 3 days in an airtight container
• Freeze slices for up to 2 months
• Reheat in the oven to bring back crispness

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is served cold; reheating isn’t necessary.

Nutritional Breakdown (per serving)

• Calories: ~310
• Carbohydrates: 45g
• Fat: 12g
• Protein: 3g
• Sugars: 26g

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FAQs

How do I stop the apple and blackberry filling from becoming too runny?

The filling becomes watery when the fruit releases too much juice during baking. Adding a spoonful of cornflour (cornstarch) to the fruit mixture helps thicken the juices and creates a more stable, jam-like filling.

Why is my pie crust becoming soggy at the bottom?

A soggy base happens when the filling is too wet or the pastry isn’t baked long enough. Drying the blackberries lightly, tossing the apples with cornflour, and baking the pie on a lower oven shelf help the bottom crisp up properly.

How do I keep the pastry from shrinking in the oven?

Pastry shrinks when it’s overworked or not chilled. Resting the dough in the fridge for at least 20–30 minutes before rolling—and again before baking—helps it hold its shape.

Why is the top of my pie browning too quickly?

If the top browns before the filling is done, cover the pie loosely with foil. This slows down browning while allowing the fruit to soften fully inside.

Wrapping It Up

Mary Berry Blackberry and Apple Pie is a warm, fruity, and beautifully comforting dessert that brings together flaky pastry and juicy seasonal fruit. It’s simple to make, incredibly satisfying, and perfect for family gatherings or cosy weekend baking. Serve it warm with cream or ice cream for the ultimate classic treat.