Berry Apple Pie
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
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
Reviews
I made this delicious pie for a September luncheon using blackberries from my garden; the combination was very tasty and everyone loved it. Thank you for sharing your recipe, Heidi Jo!
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.
Very tart but quite superb
I have used black berries with apples too. That is wonderful. Yummy. It takes the tartness out of the berries.