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    Bramley Apple And Blackberry Pie

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    Bramley Apple And Blackberry Pie

    This pie is great in late summer and early autumn when blackberries are thick on the bush, but frozen blackberries are just as good.

    • Vegetarian
    • Preparation time: 15–20 minutes, plus 20 minutes chilling
    • Cooking time: 40 minutes
    • Total time: 1 hour 15 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6


    • Filling
    • 300g blackberries
    • 2 medium bramley apples (approximately 400g each), peeled, cored and diced
    • 120g soft brown sugar
    • 1 tbsp damson preserve (or other preserve or compote)
    • Pastry
    • 200g plain flour, sifted
    • 75g butter, chilled and cubed
    • 50g icing sugar
    • 2 large eggs
    • 1/4 tsp vanilla essence


    1. To make the pastry, tip the flour, butter and icing sugar into a bowl. Rub together with the tips of your fingers until it resembles breadcrumbs. Stir in two-thirds of the egg, reserving the rest as egg wash, and the vanilla essence. Turn the pastry, knead lightly, and divide into 2 blocks: 1 of a third of its total weight and 1 of two-thirds. Chill for 20 minutes.
    2. Preheat the oven to 200°C, gas mark 6. Meanwhile, roll out the large piece of pastry and line a pie dish with it, letting it overlap the sides. Mix the filling so the jam coats the fruit. Spoon the mixture into the pie dish and brush the pastry rim with egg wash.
    3. Roll out the small piece of dough and place it on top of the pie. Press the edges together and trim off any excess, then crimp the edges of the pastry.
    4. Egg-wash the lid and prick the pie in several places to allow the steam to escape. Bake for 20 minutes, then lower the heat to 180°C, gas mark 4 for 20 minutes. Serve with vanilla ice cream or clotted cream.

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