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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 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 Pairings

Sweet White Wine

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