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Blackberry & Apple Pie with custard

Blackberry and Apple Pie (WW2)

Janice Pattie (adapted rom a recipe in Aunt Kate's Ration Recipe Book)
This simple fruit pie is made with Bramley cooking apples and foraged blackberries. It's a classic country fruit pie.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine British
Servings 6
Calories 263 kcal


For the shortcrust pastry

  • 60 g margarine plus extra for greasing
  • 140 g plain (all-purpose) flour
  • 60 g sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoons milk

For the filling

  • 500 g cooking apples Approximately 2 large apples
  • 150 g blackberries
  • 1 tbsp golden syrup
  • 120 ml water


For the pastry

  • Mix the flour with sugar, baking powder, and salt.
  • Rub in 50 g of the margarine with your fingertips, then mix to a stiff paste with a little milk.
  • Divide the pastry into two parts, and line the base of the pie dish with one part.
  • Preheat the oven to 180°C/350°F/gas 4.

For the filling

  • Peel, core and, slice the apples and place them with the blackberries on the pastry in the pie dish.
  • Dot the top of the fruit with the remaining margarine.
  • Put the syrup and water in a small pan and heat until the syrup has dissolved.
  • Pour the syrup and water over the fruit.
  • Cover the fruit with the remaining pastry. Brush with a little milk if it can be spared.
  • Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 45 - 50 minutes, until golden brown and crisp.

To serve

  • Slice the pie into portions and serve with custard.


Cooking times will vary depending on how fresh your apples are. For best results, cook the fruit first to soften. 


Calories: 263kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 1mgSodium: 105mgPotassium: 229mgFiber: 4gSugar: 23gVitamin A: 459IUVitamin C: 9mgCalcium: 50mgIron: 1mg
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