Bilberry or Blackberry Pie (1867)

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe comes from a manor house near Haworth, Yorkshire.


  • 1 lb. (½ k.) short pastry
  • 1 pint (6


Line a large flat tin or plate with the pastry, reserving a round of the right size for a lid, which should not be too thick. Scrape all the pulp from the baked apples (if they are baked the flavour is better and the pulp stiffer than if they are stewed). Mix it with the sugar and the berries. Pour and spread on the pastry and cover securely with the lid, pinching the two rounds well together a