Berry Apple Pie Recipe

5 4 3
Berry Apple Pie Recipe
Berry Apple Pie Recipe photo by Taste of Home
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Berry Apple Pie Recipe

Read Reviews
5 4 3
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling

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

Directions

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.
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.
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: 419 calories, 17g fat (8g saturated fat), 18mg cholesterol, 220mg sodium, 65g carbohydrate (33g sugars, 4g fiber), 3g protein.

  • 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
  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

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Reviews forBerry Apple Pie

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MY REVIEW
KristineChayes User ID: 1441542 238382
Reviewed Nov. 29, 2015

"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!"

MY REVIEW
tastycook1 User ID: 565995 98078
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
Renette89 User ID: 4631835 96554
Reviewed Nov. 30, 2010

"Very tart but quite superb"

MY REVIEW
Morningdove_Wa User ID: 137969 161569
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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