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Apple & Blackberry Pie Recipe

Apple & Blackberry Pie Recipe

Make the most of fresh fruit season with this yummy pie chock full of apples and blackberries. It's tender, tasty and irresistible! Frances Tompkins, Bealeton, Virginia
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD:8 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 3 pounds tart apples, peeled and sliced
  • 2 cups fresh blackberries
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons half-and-half cream
  • 2 tablespoons coarse sugar

Directions

  • 1. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  • 2. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate.
  • 3. In a large bowl, combine the apples, blackberries, butter and lemon juice. Combine the sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Place in crust.
  • 4. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar.
  • 5. Bake at 375° for 55-65 minutes or until golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts

1 piece: 515 calories, 21g fat (10g saturated fat), 27mg cholesterol, 243mg sodium, 82g carbohydrate (50g sugars, 5g fiber), 3g protein

Reviews for Apple & Blackberry Pie

Sort By :
MY REVIEW
Reviewed Nov. 5, 2013

"AWESOME!! I'll be making this again and again and again. I used frozen blackberries and it turned out fine."

MY REVIEW
Reviewed Jun. 9, 2011

"Delicious!"

MY REVIEW
Reviewed May. 14, 2011

"A runny sloppy mess. Baked 80 minutes and the apples still weren't done. My oven is calibrated correctly so that is not the problem. Anyway a waste of good fruit."

MY REVIEW
Reviewed Jan. 16, 2011

"EXCELLENT"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.