Apple & Blackberry Pie – Pi Day


Apple & Blackberry Pie – Pi Day

Apple and blackberry pie

There’s something truly comforting and nostalgic about a homemade apple pie. The blackberry addition to this pie makes for a gorgeous colour and flavour burst, a lovely variation on a classic. The marriage of Granny Smith apples and the juicy, slightly tart blackberries creates a balance of flavours that dance on your taste buds. Nestled within an irresistibly flaky homemade pie crust, this pie is not just a dessert, it’s a journey back to cherished moments, a blend of tradition and innovation. Whether savoured on Pi Day or shared at your next holiday gathering, each slice is a delicious testament to the artistry of homemade baking and the joy it brings to every occasion. 

If you haven’t got time to make the pastry, then store-bought short-crust pastry will do. But if you’re feeling extra ambitious, cut out a Pi shape using your excess pastry to guild your Pi Day Pie with. 

I would love to see your recreations of this mouth-watering pie, tag me on instagram: @mynutritioncreative

Apple and blackberry pie

Apple & Blackberry Pie

A classic apple pie with a blackberry twist, featuring an irresistibly flaky homemade pie crust. This is the pie you need to make for Pi Day or your next holiday gathering.
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert, Entertaining
Cuisine American, English
Servings 8



  • 2.5 cups plain flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 230 g cold butter cubed
  • 100 ml ice-cold water

Apple Filling

  • 2 kg Granny Smith apples peeled, cored, and sliced
  • 170 g blackberries
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 2 teaspoons butter
  • 1 tablespoon cornflour mixed with 2 tablespoons water

Egg Wash

  • 1 egg whisked
  • 2 teaspoons raw sugar for sprinkling

To Serve

  • Vanilla ice cream



  • In a large bowl, combine plain flour, raw sugar, and salt. Add in the cold, cubed butter and work the mixture with your fingers until it roughly resembles wet sand.
  • Gradually add in the ice-cold water, bringing the dough together. Avoid kneading, you just want to form a dough ball.
  • Divide the dough into two portions, one slightly larger for the base and one smaller for the top. Wrap each portion in cling wrap and refrigerate for 30 minutes to an hour.

Apple Filling

  • While the pastry chills, prepare the filling. In a small pot over medium heat, mix the apple slices with brown sugar, cinnamon, nutmeg, salt, and butter. Cook for about 10 minutes until the apples start to soften and release their juices.
  • In a small bowl, mix cornflour with water to create a slurry. Stir into the fruit mixture and simmer until it thickens and most of the liquid has evaporated to form a thick mixture.
  • Set the filling aside to cool. It's important to ensure the filling is cooled before assembling the pie to stop the pastry from going soggy, and to ensure the pastry stays firm as your decorate the top.


  • Preheat the oven to 200°C.
  • Roll out the larger portion of the chilled dough to fit your pie dish.
  • Place it in the dish, prick the base with a fork, and blind bake for 15 minutes.
  • To do this I like to cover the pastry with a large sheet of baking paper and place your pastry beads over the top. This will stop the pastry from puffing. You can use some raw/dried chickpeas or beans or rice if you don't have pastry beans. I store my bag of dried beans in the freezer and reuse them whenever I need to blind bake.
  • Remove the crust from the oven, brush with egg wash, and bake for an additional five minutes before removing it. Let the base cool before adding the pie filling.
  • Fill the pie with the cooled apple mixture, draining off any excess syrup if needed. Place the blackberries evenly throughout by pressing them into the apple filling.
  • Roll out the remaining dough, cut into 2 cm wide strips, and create a lattice pattern on top of the filling. If you don't want to attempt a lattice, just place the whole sheet of pastry over the top and push the edges into the base.
  • Egg wash the top, sprinkle with raw sugar, and bake for 30 minutes or until golden brown.
  • Allow your pie to rest and cool before cutting in to it, this will allow the filling to set.
Keyword apple and blackberry pie, apple blackberry pie, apple pie, best apple pie recipe, classic apple pie, traditional apple pie
Apple and blackberry pie


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Meet Marianne

brunching, baking and sipping tea


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