Blackberry Apple Pie Recipe
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Blackberry Apple Pie Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 415 calories, 18g fat (8g saturated fat), 44mg cholesterol, 238mg sodium, 62g carbohydrate (32g sugars, 2g fiber), 3g protein.


  1. 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.
  2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.
  3. 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.
Originally published as Blackberry Apple Pie in Reminisce September/October 1994, p53

Sweet White Wine

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

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alrightjsp User ID: 6388560 31288
Reviewed Dec. 9, 2012

"Even my Mother-in-Law loved it!!!"

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