Jamie Oliver Apple And Blackberry Pie

There’s something so comforting about the scent of apples and blackberries bubbling away in a golden, buttery crust. This Jamie Oliver Apple and Blackberry Pie is a proper crowd-pleaser—tart Bramley apples, sweet Coxes, juicy blackberries, and a zing of stem ginger all tucked into a flaky shortcrust pastry. I made this on a drizzly Sunday, and wow, it brought some serious joy to the table. (inspired by Jamie Oliver)

Ingredients Needed

For the Pie Filling:

• 1 knob butter (about 1 tbsp), plus extra for greasing
• 100g (½ cup) golden caster sugar, plus extra for sprinkling
• 2 large Bramley apples, cored, peeled, and cut into 16 wedges
• 4 Cox apples, cored, peeled, and cut into 8 wedges
• 1 heaped tbsp chopped stem ginger (in syrup)
• 1 tbsp ginger syrup (from the stem ginger jar)
• 150g (1 cup) blackberries
• ½ tsp ground cinnamon

For the Pastry:

• 1 batch sweet shortcrust pastry
• 1 large free-range egg, beaten

How To Make Jamie Oliver Apple And Blackberry Pie

Prep the Pastry:

Start by making a batch of sweet shortcrust pastry. Wrap it tightly in cling film and chill it in the fridge for at least 30 minutes—this helps it roll out smoothly and gives you a super crisp finish. Preheat your oven to 180°C/350°F/gas 4 while the dough chills.

Cook the Fruit Filling:

Melt the butter and sugar gently in a large saucepan. As soon as the sugar dissolves into a syrupy base, toss in your apple wedges, stem ginger, and that glorious ginger syrup. Let everything soften under a lid for about 15 minutes. Once tender, lift the lid, add your blackberries, and give it another 5 minutes. Set aside to cool—this step is key for avoiding a soggy pie.

Roll the Base:

On a lightly floured surface, roll out half the pastry to just under 1cm thick. Grease a 26cm (10-inch) shallow pie dish with a bit of butter, then carefully line it with the pastry. Trim off any excess dough around the edges but keep the trimmings if you fancy making decorative shapes on top!

Fill the Pie:

Strain the fruit mixture to catch those delicious juices, but only spoon in about half of them—too much liquid and you’ll get a soupy filling. Pile the fruit into your pie base, letting it mound gently in the middle. Brush the edge of the pastry with beaten egg to help seal it later.

Add the Lid:

Roll out the second half of the pastry and lay it gently over the top of the pie. Trim and crimp the edges firmly to lock in all that fruity goodness. Brush the top with the rest of the beaten egg, sprinkle with sugar and cinnamon, and slice a couple of steam holes in the center.

Bake:

Pop the pie onto a baking tray and slide it onto the bottom shelf of your oven. Bake for 55–60 minutes until the top is beautifully golden and crisp.

Serve:

Let it cool just slightly before slicing. It’s outrageously good with custard, but cream or vanilla ice cream will hit the spot too.

Why I Love This Recipe

This pie feels like a warm hug. I made it for a Sunday roast dessert and everyone went quiet with that first bite—always a good sign! The stem ginger is a clever twist that lifts the whole flavour profile, making it just that little bit more special than your standard fruit pie.

Recipe Tips

• Chill the Dough: Cold pastry is easier to roll and gives you a flakier texture.
• Pre-cook the Apples: This helps control the moisture and keeps the base from going soggy.
• Strain the Filling: Too much juice and you’ll lose that perfect slice.
• Decorate the Top: Use pastry trimmings for leaves or shapes—it’s a fun touch!
• Mix Up the Fruit: Pears or raspberries would also work beautifully here.

How To Store This Jamie Oliver Apple And Blackberry Pie

At Room Temperature:

Cool completely, then loosely cover. Safe to leave out for up to 12 hours if your kitchen’s not too warm.

In the Fridge:

Wrap the pie (or slices) in foil or an airtight container. It’ll keep for 3 days and still taste fantastic cold or warmed up.

In the Freezer:

Wrap tightly in plastic wrap and foil. It freezes well for up to 3 months. Thaw at room temp for a few hours before reheating.

Reheating:

Warm in a 160°C/320°F oven for 10–15 minutes, or until heated through. A quick zap in the microwave works too, but you’ll lose that crispy crust.

Nutrition Facts (per serving)

• Calories: 895
• Carbs: 115.4g
• Protein: 12.4g
• Fat: 45.8g
• Sugar: 51.6g
• Fibre: 5.4g
• Sodium: 0.5g (approx.)

Let’s Answer a Few Questions!

Can I use frozen blackberries?
Totally! Just thaw and pat them dry before adding to the cooked apples.

What if I don’t have stem ginger?
No problem. Add ½ tsp ground ginger instead for a subtle warmth.

Can I make this pie the day before?
Yes! Just reheat gently in the oven before serving for that fresh-baked feel.

Is there a gluten-free option?
You can swap the pastry for a gluten-free version—store-bought or homemade.

What’s the best way to avoid a soggy bottom?
Pre-cook the fruit and use only half the juices, and always bake on the bottom oven shelf.

Try More Recipes:

• Jamie Oliver Apple And Date Pie
• Jamie Oliver Apple Pie Pastry
• Jamie Oliver Apple Pie Cake Recipe
• Jamie Oliver Toffee Apple Crumble