Apple & Blackberry Pie Recipe

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Apple & Blackberry Pie Recipe
Apple & Blackberry Pie Recipe photo by Taste of Home
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Apple & Blackberry Pie Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

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

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 is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
Originally published as Apple & Blackberry Pie in Taste of Home August/September 2010, p65

Nutritional Facts

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

  • 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
  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.
Originally published as Apple & Blackberry Pie in Taste of Home August/September 2010, p65

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Reviews forApple & Blackberry Pie

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MY REVIEW
patty2222 User ID: 3169897 190211
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
turtledaisy User ID: 3675355 211916
Reviewed Jun. 9, 2011

"Delicious!"

MY REVIEW
Corrydon User ID: 5737167 113144
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
EB11 User ID: 4920891 130403
Reviewed Jan. 16, 2011

"EXCELLENT"

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