A few years ago, I was sitting on the couch, lazily flipping through my cookbook collection when I stumbled upon a recipe from Nigella Lawson that had always caught my eye: her Apple and Blackberry Pie. There’s something about that mix of sweet, tart apples with juicy blackberries that just seems to speak of autumn. The way it promised to be comforting, yet refreshing, had me sold. So, with a few hours of free time ahead of me, I decided to give it a go.
It was the kind of cooking experience that left me both messy and proud. The pie emerged from the oven golden and flaky, with a deep, inviting aroma that made the entire kitchen smell like a warm embrace. The first bite was everything I hoped for-soft, buttery pastry, a burst of fruity sweetness, and a slight tanginess from the blackberries. It felt like the pie wasn’t just about the flavors-it was about something more. A moment of cozy indulgence. And that’s exactly what Nigella Lawson’s recipes do. They don’t just fill your stomach, they fill your soul.
Now, let’s dive into the recipe and see what makes this pie so special.
Nigella Lawson’s Apple And Blackberry Pie Recipe
Nigella’s version of this pie is everything you want it to be. The kind of recipe you turn to when you want something simple but elegant. It’s built on the foundation of a traditional fruit pie, but there’s a certain level of sophistication in the way she balances the flavors. The apples give the pie its heartiness, while the blackberries bring a bit of wild sweetness. The crust, as all good pie crusts should be, is flaky and buttery. It’s one of those recipes that makes you feel like a seasoned baker even if you’re just getting your feet wet.
The beauty of this pie lies in its versatility too. You can make it in the peak of summer, when blackberries are bursting with flavor, or in the fall when apples are ripe for the picking. It doesn’t matter when you make it-the pie will always have a way of bringing comfort and joy to the table.
Ingredient List
The ingredients for Nigella’s Apple and Blackberry Pie are refreshingly straightforward, and that’s part of the charm. Nothing too fancy, just fresh, seasonal ingredients that come together beautifully. Here’s what you’ll need:
For The Pastry
- 225g plain flour (about 1 ½ cups)
- 1 tsp caster sugar
- 150g cold unsalted butter (roughly 10 ½ tablespoons)
- 1 egg yolk
- 1-2 tbsp cold water (or as needed)
For The Filling
- 500g Bramley apples (roughly 4 medium-sized apples), peeled, cored, and sliced
- 200g blackberries (about 1 ½ cups)
- 100g caster sugar (½ cup)
- 1 tbsp cornflour (cornstarch)
- 1 tsp ground cinnamon (optional, but gives the pie an aromatic warmth)
- 1 tbsp freshly squeezed lemon juice
- 1 egg (for glazing)
This is where Nigella’s charm shines-there’s no unnecessary fuss. She keeps it simple, relying on good-quality ingredients to do the work for you. The apples provide a nice tartness, while the blackberries add that subtle sweetness that makes each bite feel like a treat.
How To Make Nigella Lawson’s Apple And Blackberry Pie?
I remember the first time I made this pie. It was a process that felt like it took forever, yet at the same time, it felt like it flew by. You start with the pastry, which is perhaps one of the most comforting things to make by hand. You just rub the butter into the flour until it resembles breadcrumbs. You can feel the texture change under your fingers, the flour becoming finer, the butter getting absorbed. At that moment, I had the sense that I was crafting something that was going to turn out beautifully.
Step 1: Making The Pastry
In a large bowl, mix the plain flour and sugar together. Then, chop the cold butter into cubes and toss it into the flour. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Don’t rush this part-it’s all about the texture. Once the butter is fully incorporated, you’ll have a crumbly, sandy mixture.
Next, add the egg yolk and a tablespoon of cold water. Stir it together gently, adding more water if necessary, just until it starts to come together. Don’t overwork the dough-this is key to getting a nice, flaky pastry. Once it forms a dough, wrap it in plastic and chill in the fridge for about 30 minutes. This resting time makes the dough easier to handle and helps with the flakiness.
Step 2: Preparing The Filling
While the dough chills, get to work on the filling. Peel, core, and slice the apples. You want nice, thick slices, but not too thick that they won’t soften during baking. Place them in a large bowl and sprinkle over the sugar, cornflour, cinnamon (if you like it), and lemon juice. Gently mix it all together, making sure the apples are well-coated. Add the blackberries last, stirring carefully so they don’t burst.
Step 3: Assembling The Pie
Once the dough has chilled, roll it out on a lightly floured surface. I like to roll it out to about the thickness of a pound coin (roughly 1/8-inch thick). Don’t worry if it isn’t perfect-imperfections give it character. Use a large enough circle of dough to line your pie dish, then trim the excess around the edges.
Pour the apple and blackberry filling into the base, packing it in so it’s nice and snug. Now, roll out the remaining dough for the top. You can either create a full top crust or go for a lattice design. If you’re feeling fancy, a lattice crust always looks impressive, but don’t stress if it’s your first time. A simple top crust will work just as beautifully.
Before baking, brush the top of the pie with the beaten egg to give it that golden, glossy finish. Then pop it into a preheated oven at 200°C (400°F) for about 45 minutes, or until the pastry is golden and the filling is bubbling through.
Things I Learned
Making Nigella’s Apple and Blackberry Pie taught me a few things about baking. The first lesson was patience. There’s something magical about watching a pie come together slowly-starting with raw ingredients and ending with a golden, mouthwatering creation. It’s the kind of recipe that doesn’t need to be rushed, and I found myself savoring the process as much as the result.
The second lesson? Don’t be afraid to improvise. When I first tried the recipe, I didn’t have Bramley apples on hand (the traditional choice for this pie), so I used a mix of tart Granny Smiths and sweeter Gala apples. It worked perfectly. I also played around with the spices, adding a dash of nutmeg alongside the cinnamon. That’s the beauty of this recipe-it can be easily adjusted to fit what you have on hand or your taste preferences.
The third thing I learned was the importance of allowing the pie to cool before serving. As tempting as it is to dive in immediately, letting it cool for at least 30 minutes allows the filling to set and the flavors to settle. Plus, the pie is much easier to slice when it’s not piping hot.