Lattice Apple Blackberry Pie

There’s something truly magical about the aroma of a freshly baked Lattice Apple Blackberry Pie wafting through the house. Growing up, my grandmother would spend weekends crafting this delightful dessert, filling our home with warmth and comfort. Every time I see those beautiful lattice strips crisscrossing the top, I can’t help but remember those cherished moments spent in the kitchen with her. The sweet and tangy combination of juicy blackberries and tender Bramley apples is a flavor explosion that brings nostalgia with every bite. This pie is not just a dessert; it’s a heartwarming experience that brings families together, especially during cozy fall evenings or festive gatherings. Whether it’s a holiday celebration or simply a treat after dinner, this pie is sure to be a hit. So, roll up your sleeves and join me in creating this family favorite that’s bound to become a tradition in your home too!

Ingredients You’ll Need for Lattice Apple Blackberry Pie

When it comes to crafting a remarkable Lattice Apple Blackberry Pie, the quality of your ingredients plays a crucial role. The blend of tart Bramley apples and sweet blackberries creates a heavenly filling, while the buttery pastry provides a perfect flaky crust. Let’s dive into the key players that make this pie a family favorite.

• 2 tbsp plain flour – This helps in thickening the filling and ensures it doesn’t become too runny.
• 1kg Bramley apples – These tart apples hold their shape well during baking and add a lovely flavor.
• 400g blackberries – Their sweetness complements the tartness of the apples beautifully.
• 140g caster sugar – This sweetens the filling and enhances the fruits’ natural flavors.
• pinch ground cinnamon – Adds warmth and depth to the pie.
• 1 egg beaten with 2 tbsp milk – This egg wash gives the crust a lovely golden color.
• 225g plain flour – For the pastry base, providing the essential structure.
• 100g butter – This adds richness and flavor to the pastry.
• pinch salt – Enhances the overall flavor of the pastry.
• 20ml water – Helps bring the pastry together.
• 50g caster sugar – For the pastry, adding a touch of sweetness.

Making This Lattice Apple Blackberry Pie

Creating a Lattice Apple Blackberry Pie is a delightful experience that brings the aroma of sweet and tart fruits into your kitchen. The steps are straightforward, and I promise it’s worth the effort. Let’s get started!

1. Preheat your oven to 190C or 170C if fan-assisted. This ensures that your pie bakes evenly and achieves that perfect golden crust.
2. Prepare the pastry by adding 225g plain flour, 100g butter, and 50g caster sugar to a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. The butter should be well incorporated for a flaky texture.
3. Next, add a pinch of salt and 20ml water. Mix until the dough starts to come together. Don’t overwork it; you want a tender pastry.
4. Wrap the dough in cling film and refrigerate for at least thirty minutes. This resting period allows the gluten to relax, making it easier to roll out later.
5. While the pastry is chilling, let’s prepare the filling. Wash, peel, core, and slice your 1kg Bramley apples. Ensure they’re evenly sliced for uniform cooking.
6. In a large mixing bowl, combine the sliced apples with 400g blackberries and 140g caster sugar to taste. Add a pinch of ground cinnamon for a warm spice flavor. Toss to coat the fruits evenly.
7. After thirty minutes, take two-thirds of your chilled pastry from the fridge. On a floured surface, roll it out to fit your pie dish, leaving some overhang to account for shrinkage during baking.
8. Transfer the rolled pastry to your pie dish, pressing it gently into the edges. Use a fork to prick the base to prevent bubbling, then line it with baking beans and blind bake for fifteen minutes in the preheated oven.
9. Once the crust is lightly golden, remove it from the oven and let it cool slightly. Fill the baked pastry with the apple and blackberry mixture.
10. Roll out the remaining pastry, and cut it into strips to create a lattice pattern over the fruit filling. Weave the strips carefully, ensuring they are evenly spaced.
11. Trim any excess pastry from the edges and press down with a fork for a decorative finish. Brush the lattice with the egg wash made from the beaten egg and milk, then sprinkle a bit of sugar on top for extra sweetness.
12. Bake the pie in the oven for about fifty minutes to one hour, or until the filling is bubbling and the crust is golden brown. The aroma will be irresistible!

How to Switch It Up

Making a Lattice Apple Blackberry Pie opens the door to countless variations! Here are some ideas to give your pie a personal twist:

• Fruit Variations: You can mix in other fruits like cherries or pears for a seasonal touch.
• Nutty Crunch: Add a handful of chopped nuts like walnuts or pecans to the filling for added texture.
• Spice It Up: Experiment with spices such as nutmeg or even a hint of ginger to give your pie a unique kick.
• Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of fresh cream for a delicious contrast.
• Gluten-Free Option: Use a gluten-free flour blend to make the crust suitable for those with gluten intolerance.
• Freezing Tips: You can freeze the assembled pie before baking. Just wrap it well and bake from frozen; it may take a bit longer.

Pairing Suggestions for Lattice Apple Blackberry Pie

When it comes to serving your Lattice Apple Blackberry Pie, the options are plentiful! Here are some fantastic ideas:

• Coffee: Pair it with a warm cup of coffee for a delightful afternoon treat.
• Ice Cream: Serve it warm with a scoop of vanilla ice cream for a comforting dessert.
• Seasonal Salads: A fresh garden salad with a light vinaigrette complements the pie well, offering a refreshing contrast.
• Festive Occasions: This pie is a hit at Thanksgiving and other family gatherings, making it a perfect centerpiece on your dessert table.
• Storage: Store any leftovers in an airtight container in the fridge for up to three days.
• Reheating: Reheat slices in the oven for a few minutes for that freshly baked taste.

FAQ

Conclusion

The Lattice Apple Blackberry Pie is not just a dessert; it’s a celebration of flavors, memories, and family traditions. With its beautiful lattice crust and delicious filling, it’s the perfect way to bring loved ones together. I encourage you to try making this pie yourself, and I promise it will become a beloved favorite in your home!

Lattice Apple Blackberry Pie

The ultimate comfort food, this Lattice Apple Blackberry Pie combines sweet and tart flavors for an irresistible dessert. Soft blackberries and tender Bramley apples are enveloped in a flaky pastry, making it perfect for any occasion. You won’t want to miss trying this family favorite!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp Flour plus extra for dusting
• 1 kg Bramley apples peeled, cored, halved and sliced
• 400 g Blackberries about 1 pound or 17 ounces
• 140 g Caster sugar plus extra for sprinkling
• pinch Ground cinnamon
• 1 Egg beaten with 2 tbsp milk
• 225 g Plain flour for shortcrust pastry
• 100 g Butter diced
• pinch Salt
• 20 ml Water for pastry
• 50 g Caster sugar

Equipment

• Oven
• Peeler
• Cutting Board
• Baking Sheet
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 190C or 170C if fan assisted.
2. To make the pastry, add the sugar, flour and butter to a bowl. Use your finger tips to make it into a breadcrumb consistency and make sure all the butter is thoroughly mixed in. Now add the water and mix until the pastry forms a ball of dough. Cling film and leave in the fridge for at least half an hour.
3. On a floured surface, roll out two-thirds of the pastry and line your pie dish with it. Allow some overhang as the pastry shrinks in the oven. Make some holes in the base with a fork and add baking beans before blind baking in the preheated oven for 15 minutes.
4. Wash, peel, core and cut up your apples. Place these and the berries with sugar to taste in the baked pastry. Add the cinnamon.
5. Roll the remaining pastry and trimmings together into a square and cut out 8 strips of pastry that should be long enough to cover both ends of your pie. 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, and use a fork to press down the edges. Brush the top of the lattice with the egg and milk and scatter on a bit of sugar.
6. Bake for around 50 minutes to an hour until lovely and juicy.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze the assembled pie before baking and bake from frozen.
• Tip 3: Serve with a scoop of vanilla ice cream for a delicious contrast.
• Tip 4: Allow the pie to cool after baking to let the filling set before serving.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.