You will need four deep mini pie pans about 4"x2". Place the pie pans or mini springform pans on a baking sheet lined with foil. Set aside.
To prepare the dough, combine the flour, salt and confectioners' sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
Gather the dough together and place on a piece of wax paper. Form the dough into a thick log and wrap tightly. Refrigerate about an hour.
While the dough is resting, prepare the berries.
Clean and pick over the berries. Place them in a large mixing bowl and sprinkle with 1 tablespoon granulated sugar.
Melt the jelly in the microwave on 50% power for about 1 minute. Stir and heat again if needed. Set aside to cool for a few minutes.
Peel, core and grate the apple. Add the grated apple, lemon juice and jelly to the black raspberries. Gently stir to combine. Set aside.
Preheat oven to 375°F.
Divide the dough into four equal pieces. Roll out one of the pieces of dough on a lightly floured clean work surface. The dough should be large enough to overlap on the top (see photos). I rolled mine to about 8-inches. It does not have to be an exact round or have super smooth edges. This is a rustic pie not meant to be fancy.
Repeat with the remaining dough and fill each with 1/4th of the berry filling and juices.
Fold over the excess dough but do not seal.
Bake in the preheated 375°F oven for 30-35 minutes or until the crust is brown and the filling is bubbly.
Remove from the oven and allow the pies to rest for 15 minutes before serving. Dust with confectioners' sugar or serve with ice cream if desired.
Pastry recipe slightly adapted from Tender: Volume II by Nigel Slater