There’s something truly comforting about warm, flaky pastry wrapped around juicy, spiced fruit. This Spiced Apple Blackberry Hand Pies Recipe delivers exactly that—little pockets of fall flavors that are perfect for sharing or sneaking a treat on your own.
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Why You'll Love This Recipe
I still remember the first time I made these hand pies—crisp edges, sweet molten filling, and that wonderful aroma of cinnamon and honey filling the kitchen. They’re such a joy to bake and even better to eat!
- Perfectly Portable: Individually sized pies mean no messy forks or plates—perfect for on-the-go snacking.
- Simple Ingredients: Uses basic pantry staples with fresh or frozen blackberries, making it easy anytime of year.
- Make Ahead Friendly: You can prep them up to a day ahead or freeze, so they’re ready when you crave a warm dessert.
- Flaky, Buttery Pastry: The shortcrust pastry bakes golden and crisp, a perfect contrast to the tender, spiced fruit inside.
Ingredients & Why They Work
Shopping for this recipe is straightforward, but keep an eye out for good-quality cooking apples and, if you can, fresh blackberries for the best flavor and texture. Here’s a quick rundown of the key players in these pies and why I picked them.

- Cooking apples: I like using firmer varieties that hold their shape and soften just right when cooked.
- Golden caster sugar: Adds sweetness without overpowering the fruit and helps create a lovely caramelized note during cooking.
- Blackberries: They bring a burst of juiciness and a beautiful dark color that contrasts perfectly with the apples.
- Cornflour: This thickens the filling so it doesn’t spill out when baking.
- Honey: Adds natural sweetness with a floral hint that pairs beautifully with cinnamon.
- Ground cinnamon: The spice that ties everything together with warmth and a little aromatic depth.
- Shortcrust pastry sheets: Easy to work with and bake into flaky, buttery cases for the filling.
- Egg (beaten): Used for brushing, to give the pies a gorgeous golden finish and help seal the edges.
- Caster sugar: Sprinkled on top after baking for a little crunch and sparkle.
Make It Your Way
One of the best things about this Spiced Apple Blackberry Hand Pies Recipe is how adaptable it is! You can easily tweak the filling or pastry touches to suit your taste or dietary needs, making each batch uniquely yours.
- Gluten-Free Variation: I swapped the shortcrust pastry for a gluten-free version and found the pies just as flaky and delicious. Just handle the pastry gently as it’s a bit more fragile.
- Seasonal Twist: During late summer, I love mixing in fresh raspberries with the blackberries for an even brighter burst of flavor that balances the warm cinnamon beautifully.
- Vegan Option: Replace the beaten egg wash with a plant-based milk mixed with a touch of maple syrup to get that golden, glossy finish. The pies still turn out wonderful.
Step-by-Step: How I Make Spiced Apple Blackberry Hand Pies Recipe

Step 1: Cook the Apples to Tender Perfection
Start by placing the chopped apples in a small saucepan along with 50 g of golden caster sugar and 2 tablespoons of water. Cover it with a lid and let it simmer over medium heat for about 8 minutes. You'll know they're ready when the apples have softened to a tender, juicy texture. Then transfer them onto a shallow dish, spreading them out so they cool quickly and evenly—this cooldown helps keep the filling from making the pastry soggy later on.
Step 2: Mix Up That Aromatic Filling
In a small bowl, whisk together 1 tablespoon of cornflour, 1 tablespoon of honey, and 1 teaspoon of ground cinnamon until you have a smooth paste. Once the apple pieces have completely cooled, gently fold in the fresh or frozen blackberries. Drizzle over your cinnamon and honey mixture, then carefully stir everything together. This combination of spices and honey gives the filling its warm, inviting aroma and just the right hint of sweetness.
Step 3: Cut Out Your Pastry Circles
Unroll your shortcrust pastry sheets on a clean surface. Using a 10 cm round pastry cutter (or an upside-down ramekin or glass if you don’t have one), cut out 12 neat circles. This size is perfect for individual hand pies—easy to hold and share!
Step 4: Fill, Shape, and Seal Your Pies
Place a generous tablespoon of the fruit filling onto half of the pastry circles, keeping about a 1 cm border free around the edges. Use a pastry brush to paint beaten egg around this border—this acts as glue to seal your pies. Then gently place a plain circle on top, and with your fingers, create gentle dents at the top and bottom to shape them like tiny apples. Press the edges firmly all around with the prongs of a fork to seal completely—it helps prevent any juicy leaks while baking.
Step 5: Add Your Decorative Touches and Vent the Pies
Brush the entire surface of each pie with beaten egg to give them a beautiful golden finish once baked. Use any leftover pastry scraps to cut out small leaves and stalk shapes and gently stick them onto the pies using a bit of egg wash. Don’t forget to poke a small steam hole in the top of each pie with a skewer—this subtle step lets steam escape, preventing sogginess and ensuring a flaky crust.
Step 6: Chill and Bake to Golden Glory
Place your assembled pies on a baking sheet and chill them in the refrigerator for about 1 hour. This rest helps the pastry relax and prevents shrinking when baked. If you’re short on time, you can bake them right away, but chilling really makes a difference. You can also freeze the pies at this stage for up to 3 months. When ready, preheat your oven to 200°C (180°C fan). Bake the pies for 20 minutes, or until they’re beautifully golden and the filling is bubbling through the steam holes. If baking from frozen, add an extra 5 to 10 minutes to the cooking time.
Step 7: Sweet Finish and Serving Suggestions
Once out of the oven, sprinkle each pie with a tablespoon of caster sugar for a delicate crunch and extra sweetness. Serve your delicious hand pies warm with a generous dollop of cream or custard—perfect for cozy afternoons or dessert after a comforting meal. Enjoy every flaky, juicy bite!
Top Tip
Mastering these Spiced Apple Blackberry Hand Pies is all about the little details that make your baking shine and your pies taste irresistible!
- Keep Your Pastry Chilled: From experience, chilling the assembled pies for at least an hour before baking ensures the shortcrust pastry stays crisp and flaky—don't skip this step!
- Balance the Sweetness: Using both honey and golden caster sugar gives the filling a lovely depth. I found that tweaking the amount of sugar depending on the sweetness of the blackberries really keeps the flavors balanced.
- Seal with Care: Pressing the edges firmly with a fork helps prevent any filling from leaking out during baking—plus, it gives your pies a charming rustic look.
- Don’t Overfill: I learned the hard way that a heaping tablespoon filling is perfect—overstuffing can cause the pies to burst or bake unevenly.
How to Serve Spiced Apple Blackberry Hand Pies Recipe

Garnishes
These hand pies are delightful on their own but garnishing them enhances their charm. A simple dusting of caster sugar right after baking adds a gentle crunch and sparkle. For warm, cozy vibes, drizzle a little warm honey or a light caramel sauce over the top just before serving. Fresh mint leaves or a sprinkling of cinnamon powder can add a lovely aroma and subtle pop of color.
Side Dishes
To really turn these pies into a comforting treat, serve them with a dollop of fresh whipped cream, silky custard, or vanilla ice cream. For a brunch or tea-time twist, a few slices of sharp cheddar cheese or a tangy crème fraîche on the side complements the sweetness beautifully. Warm mulled apple cider or a fragrant chai tea pair perfectly for a relaxing autumn-inspired snack.
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Apple Blackberry Hand Pies keep beautifully in an airtight container in the refrigerator for up to 2 days. To enjoy them later, just warm gently in the oven to bring back that lovely flaky texture and heated filling.
Freezing
You can freeze the pies right after assembling and chilling them for up to 3 months. Freeze them on a baking tray first until solid, then transfer to a freezer bag or airtight container. When ready to bake, thaw them overnight in the fridge or bake straight from frozen—just add 5 to 10 minutes extra baking time.
Reheating
To reheat, place the pies in a preheated oven at 180 degrees Celsius (fan) for around 10 minutes until warmed through and the pastry crisps up again. Avoid microwaving if possible, as this can make the pastry soggy.
Frequently Asked Questions:
Absolutely! Frozen blackberries work just as well as fresh ones. Just make sure to thaw and drain them slightly to avoid excess moisture in the filling.
Cooking apples like Bramley or Granny Smith are ideal because they hold their shape well and have a nice tang that balances the sweetness of the blackberries and honey.
You can substitute the shortcrust pastry with a gluten-free version, but be mindful that texture might be slightly different. Make sure to follow the freezing and chilling steps for best results with gluten-free dough.
Ensure that you seal the edges very well with the beaten egg wash and avoid overfilling each pie. Poking a small steam hole on top also helps release pressure and reduces leaks.
Final Thoughts
These Spiced Apple Blackberry Hand Pies are a cozy, satisfying way to brighten any day with a burst of autumn flavors. Whether you’re sharing them at a gathering or enjoying a quiet moment with a warm cuppa, the golden crust and juicy, spiced filling never fail to bring smiles. I hope this recipe brings you as much joy in the kitchen as it does on the plate—happy baking!
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Spiced Apple Blackberry Hand Pies Recipe
- Prep Time: 30 minutes
- Chilling Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These spiced apple and blackberry hand pies are a delightful dessert featuring a flaky shortcrust pastry filled with a sweet and aromatic mixture of tender cooked apples, juicy blackberries, cinnamon, and honey. Perfectly portioned as individual hand pies, they are easy to make and ideal for serving warm with cream or custard.
Ingredients
Fruit Filling
- 2 medium cooking apples peeled, cored and chopped into small pieces
- 50 g golden caster sugar
- 150 g blackberries fresh or frozen
- 1 tablespoon cornflour
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
Pastry and Assembly
- 2 sheets (320 g each) shortcrust pastry
- 1 small egg beaten
- 1 tablespoon caster sugar
Instructions
- Cook the Apples: Place the chopped apples in a small saucepan with 50 g golden caster sugar and 2 tablespoons of water. Cover with a lid and cook over medium heat for about 8 minutes until the apples are soft. Transfer the cooked apples to a shallow dish, spread out, and allow to cool.
- Prepare the Filling: In a small bowl, mix together 1 tablespoon cornflour, 1 tablespoon honey, and 1 teaspoon ground cinnamon until smooth. Add the blackberries to the cooled apple pieces and drizzle the cinnamon and honey paste over the fruit. Gently mix the filling until combined.
- Cut Pastry Circles: Unroll the pastry sheets. Using a 10 cm round pastry cutter, ramekin, or similarly sized glass, cut out 12 circles from the pastry.
- Fill and Seal Pies: Spoon about 1 tablespoon of the fruit filling onto half of the pastry circles, leaving a 1 cm border around the edges. Brush the edges with beaten egg wash. Place a plain pastry circle on top to encase the filling. Use your fingers to create small dents on the top and bottom to shape the pies like apples. Seal the edges by pressing with the prongs of a fork.
- Decorate and Vent: Brush each pie with the beaten egg wash. Using any pastry off-cuts, cut out small leaves and stalk shapes and adhere them onto the pies with egg wash. Poke a small steam hole in the top of each pie with a skewer.
- Chill the Pies: Place the assembled pies on a baking sheet and chill in the refrigerator for about 1 hour or overnight. They can also be frozen for up to 3 months at this stage.
- Bake the Pies: Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan). Bake the pies for 20 minutes or until golden brown and the filling is bubbling through the steam holes. If baking from frozen, add 5 to 10 extra minutes to the baking time.
- Serve: Once baked, sprinkle the pies with 1 tablespoon caster sugar and serve warm with a dollop of cream or custard.
Notes
- If you don’t have a 10 cm round pastry cutter, use an upside-down ramekin or a glass with a similar diameter.
- For making ahead: prepare the pies up to step 5, then store in the fridge for up to 24 hours or freeze for up to 3 months before baking.
- Using digital scales for accuracy is recommended, as the recipe is developed with metric grams for best results.
Nutrition
- Serving Size: 1 pie
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg






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