Apple Blackberry Pie

Two pies become one is this deliciously fruity apple blackberry pie. Slice it up for a special fall day or even Thanksgiving.

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HAPPY THANKSGIVING!

I hope you all are having a wonderful day (or had since I hope you are not reading this on Thanksgiving Day). I am spending time with family in North Carolina and we actually jumped the gun on one of the two desserts I made for today and ate it last night. Apparently this apple blackberry pie looked too good to not eat immediately upon my arrival after a 10 hour drive.

They really didn’t have to convince me to dig into this apple blackberry pie a day early. Especially since I had baked it that morning and spent the entire drive absorbing the smells. Bonus points because there was ice cream to put on top, yummy!

Not only is this pie a combination of apple pie and blackberry pie, but there’s a little bit of extra flavor in the crust as well – cinnamon! I don’t know why I don’t think to add a little spice to my crusts normally because it’s wonderful.

BTW, if you do not own an apple peeler/corer/slicer (Amazon affiliate link) and a silicone pie shield (Amazon affiliate link), I strongly recommend them. The all-in-one peeler/corer/slicer perfectly peels off all the skin, cores out the middle and uniformly slices each apple all at once. And it’s fun to play with!

One year ago: Cranberry Sauce

APPLE BLACBERRY PIE

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Yield: 8 servings Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• 2/3 cup cold butter, cubed
• 4 to 6 Tbsp cold water
• 1 egg + 1 tsp milk, beaten
• 1 tsp cinnamon-sugar (optional)

FILLING

• 5 cups thinly sliced peeled tart apples (about 2.5 lbs.)
• 2 cup fresh blackberries, rinsed and drained
• 1/2 cup packed brown sugar
• 2 Tbsp cornstarch
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg

Directions

1. Place rack on  bottom third and preheat oven to 450 degrees. 
2. In a large 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. To avoid a soggy crust, brush egg-milk mixture on crust before adding filling.
3. In a large bowl, combine apples and blackberries. In a small bowl, combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
4. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry or add decorative cutouts if desired*. Brush a little of the milk-egg mixture over the pie dough and sprinkle with 1 tsp cinnamon-sugar if desired. Cover edges loosely with foil**.
5. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Notes

*I made a lattice top. **Or a silicone pie crust shield.

Source: Adapted slightly from Taste of Home.

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Post updated 11/15/2023, photos above and below are the originals.