This is a traditional dish of autumn (US: fall) in Great Britain, when the blackberries are found on brambles scrambling through the hedgerows and cooking apples, in particular Bramley apples, are falling into the wet grass. These, sliced and scattered with blackberries and a little sugar, covered with an old-fashioned pastry crust made with lard rather than butter, cooked and served with double cream (US: heavy cream), make a classic warming pie.
