Yorkshire Bilberry Pie

Bilberries can be picked on the Yorkshire moors and this recipe, which dates from 1867, comes from Haworth, famous as the home of the Brontes.


  • ½ lb (240 g) short pastry
  • 4 cups (9 dl) bilberries
  • ¾ cup (180 g) castor sugar
  • 2 large apples, cored, sugared and baked until soft
  • 1 egg


Roll out two-thirds of the pastry inch (0.25 cm) thick and line a round 10 inch (25 cm) flan tin. Roll another thinner circle from the remaining pastry and set aside for the lid.

Mix the bilberries with the sugar and the apple pulp, scraped from skins. Fill the pie and put on the lid, sealing the edges with the beaten egg. Brush over with the rest of the egg. Bake in a hot oven, 450°F (230°C, Gas Mark 8), for 20 minutes, then reduce the heat to 350°F (180°C, Gas Mark 4) and cook for a further 15 minutes. If the pastry is brown enough, put the pie lower in the oven and lay a sheet of foil lightly over it.