Berry Apple Pie Recipe
Berry Apple Pie Recipe photo by Taste of Home

Berry Apple Pie Recipe

Publisher Photo
Our active family is full of big eaters. So I’m happy for our raspberry patch, our apple orchard and pie recipes like this one. You can substitute frozen berries for fresh.—Heidi Jo Keranen, Bruno, MN
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 3 cups coarsely chopped peeled tart apples
  • 3 cups fresh or frozen raspberries
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter

Nutritional Facts

1 piece equals 419 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 220 mg sodium, 65 g carbohydrate, 4 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge.
  2. Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  3. Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 8 servings.
Originally published as Berry Apple Pie in Country Woman October/November 2009, p21

Nutritional Facts

1 piece equals 419 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 220 mg sodium, 65 g carbohydrate, 4 g fiber, 3 g protein.

Sweet White Wine

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

Reviews for Berry Apple Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 4, 2012

The raspberries gave the apples a lovely colour in the finished pie. I would probably cut own the amount of sugar just a little but I guess that depends on the tartness of the apples in the first place. Before putting the pie in the oven I wet the pastry top with just a little water and sprinkled sugar over the top for a nice finish. Definitely a winner.

MY REVIEW
Reviewed Nov. 30, 2010

Very tart but quite superb

MY REVIEW
Reviewed May. 28, 2010

I have used black berries with apples too.  That is wonderful. Yummy. It takes the tartness out of the berries.

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