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Apple & Blackberry Pie

 Apple & Blackberry Pie
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
8 ServingsPrep: 25 min. Bake: 55 min. + cooling


  • 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


  • 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.
  • On a lightly floured surface, roll out larger portion of dough to fit
  • a 9-in. deep-dish pie plate.
  • 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.
  • 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.
  • Bake at 375° for 55-65 minutes or until golden brown and filling

2 of 2

Apple & Blackberry Pie (continued)

Directions (continued)

  • 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 equals 515 calories, 21 g fat (10 g saturated fat), 27 mg cholesterol, 243 mg sodium, 82 g carbohydrate, 5 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.