Blackberry Apple Pie Recipe

Blackberry Apple Pie Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

My mother made this pie so often she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust.

[X]

Rate Blackberry Apple Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Blackberry Apple Pie Recipe

Prep: 20 min. Bake: 50 min.

Yield: 8 Servings

20 50 70

Ingredients

Pastry for a double-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon water or milk

Directions

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.
Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature. Yield: 8 servings.

Nutritional Facts 1 piece equals 415 calories, 18 g fat (8 g saturated fat), 44 mg cholesterol, 238 mg sodium, 62 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Blackberry Apple Pie in Reminisce September/October 1994, p53