Apple Blackberry Pie Recipe

5 1 3
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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5 1 3
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After a blackberry-picking trip, my husband and I decided to include a few in a apple pie we were making. It was the best we'd ever tasted! We live near the mountains with our two children. Ingredients for fruit pies grow all around us.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2/3 cup cold butter or margarine
  • 4 to 6 tablespoons cold water
  • FILLING:
  • 5 cups thinly sliced peeled tart apples (about 6 medium)
  • 1 cup fresh blackberries
  • 1/2 cup packed brown sugar
  • 4-1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Directions

In a bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.
In a bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil.
Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Apple Blackberry Pie in Country Woman July/August 2001, p29

Nutritional Facts

1 slice: 359 calories, 16g fat (10g saturated fat), 41mg cholesterol, 456mg sodium, 52g carbohydrate (24g sugars, 3g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2/3 cup cold butter or margarine
  • 4 to 6 tablespoons cold water
  • FILLING:
  • 5 cups thinly sliced peeled tart apples (about 6 medium)
  • 1 cup fresh blackberries
  • 1/2 cup packed brown sugar
  • 4-1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  1. In a bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.
  2. In a bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil.
  3. Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Apple Blackberry Pie in Country Woman July/August 2001, p29

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MY REVIEW
chelseybug User ID: 2374081 32363
Reviewed Jul. 8, 2013

"I made this pie several years ago, but never rated it. It was excellent! Not too seedy and the blend of flavors and crust were very good."

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