Bilberry or Blackberry Pie (1867)

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


  • 1 lb. (½ k.) short pastry
  • 1 pint (6 dl.) or 2 large packets frozen bilberries or the same of blackberries
  • 5 oz. (150 g.) caster sugar
  • 2 large apples, previously baked in the usual way
  • white of an egg


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 at the edges. Brush all over the lid with white of egg and then sprinkle with caster sugar. Bake at 400° F., gas mark 6, for 10 minutes and then turn down to 250° F., gas 1-½, and cook for a further 20 minutes. Serve hot or cold with cream.